Pulled Pork Burrito Bowls

By: Mark Sisson

Pulled Pork Burrito Bowls
One of the cool, less well known features of the Instant Pot is that it can be used to heat up leftovers, which is great for people who prefer not to microwave food. The results from the Instant Pot are better, too! The food retains its moisture and heats evenly. There are several options for reheating pulled pork, but these two are my preferred.
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Keto
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4 servings, avocado oil, bone broth, boneless pork shoulder (butt), chicken bone broth, contributed, cook 9 min, easy, filtered water, fresh cilantro leaves, garlic, garlic powder, green bell pepper, ground cinnamon, ground coriander, ground cumin, keto, kosher salt, leftover pulled pork, lettuce or spring mix, limes, main course, Mark Sisson, modern, onion, pork lard or fat of choice, prep 10 min, prepared guacamole, pressure cook, red bell pepper, salsa, sauté, shredded green cabbage or store-bought slaw mix, sour cream

prep icon Prep Time
10 min
cook icon Cook Time
9 min

serving icon Servings
4 servings
Ingredients
  • 1 1/2 tbsp pork lard or fat of choice
  • 1 small green bell pepper
  • 1 small red bell pepper
  • 1/2 medium onion
  • 1 clove garlic
  • 1/4 tsp ground cumin
  • 1/4 tsp kosher salt
  • 1 pound leftover pulled pork
  • 1/2 cup chicken bone broth
  • 1 cup filtered water
  • 6 cups lettuce or spring mix
  • 6 cups shredded green cabbage or store-bought slaw mix
  • 1/3 cup sour cream
  • 1/4 cup salsa
  • 1/2 cup prepared guacamole
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup avocado oil
  • 2 limes
  • 1 tbsp kosher salt
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1/4 tsp ground cinnamon
  • 3 1/2 pounds boneless pork shoulder (butt)
  • 1 cup bone broth
Instructions
  • Set the Instant Pot to Sauté and melt the lard. Add the bell peppers and onion and sauté, stirring frequently, for 2 minutes. Add the garlic, cumin, and salt and stir well to combine. Press Cancel.
  • Stir in the pulled pork and pour in the broth. (If your meat is very dry, add 1/4 cup to 1/2 cup water.) Secure the lid and set thesteam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 1 minute.
  • While the pork heats, begin to assemble the burritos: Divide the lettuce and cabbage equally among four large salad bowls. If desired, in a small bowl, stir together the sour cream and salsa and set aside.
  • When the Instant Pot beeps, carefully switch the steam release valve to Venting to quick-release the pressure. When fully released, open the lid. Use tongs to stir the meat and vegetables.
  • Use the tongs to place a heaping serving of the pulled pork and vegetables on top of each salad. Top each with 2 tablespoons guacamole. If you mixed the salsa and sour cream together, drizzle about 2 tablespoons of the mixtureover each salad. Otherwise, simply place a dollop of each on the salad. Finally, sprinkle with fresh cilantro and serve.
  • Place the leftover pulled pork in a Pyrex, stainless steel, or silicone baking dish that fits inside your Instant Pot. Pour the 1/2 cup broth over the pork unless you saved it in its own cooking liquid and it is already quite moist. Cover the baking dish with a silicone lid or a metal lid from your pots and pans. Otherwise, use foil.
  • Pour 1 cup of water into the Instant Pot. If your metal steam rack/trivet does not have handles, make a sling. Place the steam rack/trivet inside and arrange the sling over it so the two ends stick up like handles, then lower the dish onto the sling and rack.
  • Secure the lid and select the Steam function. Set the cook time to 5 minutes.
  • While the pork reheats, in a medium skillet, melt the lard over medium heat. Add the bell peppers and onion and sauté, stirring frequently, for 3 minutes. Stir in the garlic, cumin, and salt and sauté 1 to 2 minutes more. Remove the skillet from the heat.
  • When the Instant Pot beeps, carefully switch the steam release valve to Venting to quick release the pressure. When fully released, open the lid. Use the sling to carefully remove the pork.
  • Stir the pulled pork, then use tongs to place a heaping serving on top of each salad. Top each with 2 tablespoons guacamole. Ifyou mixed the salsa and sour cream together, drizzle about 2 tablespoons of the mixture over each salad. Otherwise, simply place a dollop of each on the salad. Finally, sprinkle with fresh cilantro and serve.
  • In a large glass bowl, mix together 1/4 cup of the avocado oil, the lime juice, and all the seasonings. Add the pork and toss to coat. Marinate at room temperature for 30 minutes, or cover and refrigerate for up to 8 hours.
  • When you are ready to cook, set the Instant Pot to Sauté and add the remaining 2 tablespoons avocado oil. When the oil is hot, add two pieces of the pork and brown for 3 minutes. Flip and brown 3 minutes on the second side. Remove the browned pork to a plate and repeat for the other two pieces of pork. Reserve the marinade.
  • Pour the broth into the pot and use a wooden spoon to scrape the bottom of the pot to loosen any browned bits. Return all the pork to the pot along with any juices that collected on the plate. Pour the reserved marinade over the pork.
  • Press Cancel. Secure the lid and set the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 90 minutes
  • When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then carefully switch the steam release valve to Venting. When fully released, open the lid. Use tongs to carefully remove one piece of pork at a time to a cutting board. Use two forks to shred the meat. Place the shredded meat in a large bowl. If desired, scoop 1/4 cup of the cooking liquid and stir it into the shredded pork, adding more liquid 1/4 cup at a time until the pork is as moist as you prefer.
  • Spread the shredded pork out on a heavy rimmed baking sheet or broiler pan. Drizzle with more avocado oil. Position a rack about 4 inches below the heat and heat the broiler to low. Place the pan under the broiler until the meat is browned and some pieces have become crispy. Watch it carefully. Toss with tongs before serving.
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