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Pork Burrito Bowls with Avocado and Mango

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Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RealFlavorRealFast #CollectiveBias

These tasty pork burrito bowls are an easy, healthy recipe that the whole family will love!

Fall is flying by, and I’m having a hard time coming to terms with the fact that it’s November next week.  Don’t get me wrong – I’m very excited about the start of the holiday season.  I go full-on holiday mode starting the first week of November, including decorations and music.  But at the same time, I feel like the fall season is just going by so quickly, and once November hits it just always seems like an endless whirlwind of activity. 

I can’t imagine those of you with school age kids on top of that too!  Between homework and sports and after-school activities – along with what always seems like the busiest time of the year in general – I’m sure extra time is a commodity that’s not always in stock.

So when Smithfield® offered to partner with me on developing a recipe that involved less than 30 minutes of your time in the kitchen, I jumped at the opportunity.  For those of ya’ll juggling multiple responsibilities and commitments, I’m hoping to show you that it IS possible to get a quick, healthy meal on the table that your family will love.

These pork burrito bowls immediately came to mind.  It’s a dish I make often because it contains just a few ingredients and is easy to pull together in a jiffy.  {Do people still say “in a jiffy”?  No?  Just me?}

[Tweet “Need a dinner idea for hectic days? Try these pulled pork burrito bowls with mango and avocado!”]

YUM! These pork burrito bowls with avocado and mango are so easy to make. Less than 10 ingredients to pick up at the store and less than 30 minutes of prep time! A great healthy dinner recipe.

YUM! These pork burrito bowls with avocado and mango are so easy to make. Less than 10 ingredients to pick up at the store and less than 30 minutes of prep time! A great healthy dinner recipe.

To start, you’ll want to grab some Smithfield Marinated Fresh Pork.  You can find it at your local Walmart in the fresh meat section.  There are many different varieties, including 4 new flavors:  Sweet & Smoky Boneless Roast, Homestyle Boneless Roast, Hardwood Smoked Bacon & Cracked Black Pepper Tenderloin, and Boneless Pork Shoulder Seasoned Carnitas. 

Smithfield Marinated Fresh Pork

Smithfield Marinated Fresh Pork

Be sure to head on over to Ibotta before you hit up Walmart to buy it – they frequently have discounts on Smithfield products!  {Hello, savings!  How I love thee.}

I used the Hardwood Smoked Bacon & Cracked Black Pepper Tenderloin for this dish, but the Sweet & Smoky Boneless Roast or the Boneless Pork Shoulder Seasoned Carnitas would also be fabulous in it.  Each lends a slightly different flavor to the end product but they all taste delicious.  Keep in mind the tenderloin is higher in sodium than the roasts, so if you’re watching your salt intake I’d recommend using the roast instead. 

You can prepare these products in so many different ways – think grilling, roasting, sautéing, slow cooking…you name it.  For these bowls, I brought out my trusty sidekick:  the slow cooker.

To cook the meat for these pork burrito bowls, all you’ll do is pop your Smithfield Marinated Fresh Pork into the slow cooker in the morning.  That’s it!  The marinade on the Hardwood Smoked Bacon & Cracked Black Pepper Tenderloin ensured that it stayed moist while being cooked low and slow over the course of the day.  Cooking it this way makes it so tender and easy to shred.

YUM! These pork burrito bowls with avocado and mango are so easy to make. Less than 10 ingredients to pick up at the store and less than 30 minutes of prep time! A great healthy dinner recipe.

When you get home at the end of the day, you’ll only need about 10-15 minutes to finish up the dish.  Shred the pork and set it aside.  Pop some instant brown rice on the stove and chop up an avocado, mango, and cilantro.    Mix it all up with the rice and pork, add a few squeezes of lime for that citrusy pop – and dinner is served! 

YUM! These pork burrito bowls with avocado and mango are so easy to make. Less than 10 ingredients to pick up at the store and less than 30 minutes of prep time! A great healthy dinner recipe.

YUM! These pork burrito bowls with avocado and mango are so easy to make. Less than 10 ingredients to pick up at the store and less than 30 minutes of prep time! A great healthy dinner recipe.

You can also mix up these burrito bowls with extra add-ins if you want – think black beans, pico de gallo, etc.  There are lots of possibilities.

What’s great about making shredded meat like this in the slow cooker is that you can save half of it to re-purpose the next day for lunch (or another dinner!).  I always try to buy the pork loin or roast that’s around 2 pounds so I can use half in this dish and then save half for another dish the next day.  You can mix the extra shredded pork with barbecue sauce for pulled pork sandwiches, or you could re-purpose it as-is into some tasty tacos the next day.  You could also use it in my rainbow pork enchilada bowls (even though the original recipe used sliced pork tenderloin, pulled pork works well too!).

I hope you’ll give these pork burrito bowls a try for those hectic days – and let me know if you love it. 🙂  And don’t forget to check out more delicious recipes at the Smithfield® Real Flavor, Real Fast website! 

Pork Burrito Bowls with Avocado and Mango

Snacking in Sneakers
These pork burrito bowls with avocado and mango are a delicious, easy dinner that the whole family will love!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Main Course
Servings 4
Calories 460 kcal

Ingredients
  

  • 1-2 lb Smithfield Marinated Fresh Pork Hardwood Smoked Bacon & Cracked Black Pepper Tenderloin (or any seasoned pork shoulder/tenderloin)
  • 2 cups brown rice, dry
  • 2 mangoes, peel removed and chopped
  • 1 avocado, peel removed and chopped
  • 1/4 cup cilantro, diced
  • 2 limes, sliced into quarters

Instructions
 

  • Place pork tenderloin in the slow cooker. Cook for 3-4 hours on high or 7-8 hours on low, or until the internal temperature of the meat reaches at least 145F.
  • Meanwhile, about 15 minutes before pork is done, cook instant brown rice according to package directions.
  • When rice is done, mix in the juice from 1 of the limes along with the cilantro.
  • When pork is done, shred with two forks. Combine approximately 1 pound of the cooked pork with rice mixture, and add in avocado and mango. {Save any extra pork for lunch or dinner tomorrow!}
  • Portion out into four bowls, and serve each with a quarter of lime to top with an extra squeeze of citrus flavor.

Notes

Notes:
I recommend a 1-2 lb pork tenderloin or shoulder, but you can certainly place a bigger piece in the slow cooker too.  The nutrition calculations shown are based on the one pound amount.
 
Nutrition analysis (approximate per serving):
460 calories, 15 g fat, 3 g sat fat, 787 mg sodium, 60 g carbohydrate, 8 g fiber, 16 g sugar, 24 g protein, Vitamin A: 19%, Vitamin C: 73%, Calcium: 5%, Iron: 11%

Nutrition

Calories: 460kcal
Tried this recipe?Let us know how it was!

Share with me:  What’s your favorite meal that’s done in under 30 minutes?  Have you ever tried Smithfield Marinated Fresh Pork?  Did you love these pork burrito bowls? 

Chrissy Carroll
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Comments

    • Chrissy Carroll

      You could definitely sub some chicken – if you’re doing it in the crockpot, be careful about timing though. Chicken breast cooks pretty fast in there and if you leave it too long it dries out.

      Reply

  6. David @ Spiced

    This sounds amazing! I love the addition of mango and cilantro into this burrito bowl…I can see how all of those flavors would go well with the pork! I’d probably add some black beans in mine because I love black beans, but this definitely sounds like a dinner that I could see happening soon! Thanks for sharing. #client

    Reply

    • Chrissy Carroll

      Thanks so much David! Sometimes I’ll add in different types of beans, pico de gallo, salsa, etc, and sometimes I’ll use quinoa as the base instead of rice – it’s fun to mix up the flavors each time I make it. But the avocado/mango/pork pretty much always stays the same because I love that combo so much!

      Reply

    • Chrissy Carroll

      Haha, sorry for making you hungry – but it gives you a good excuse to whip this up for lunch another day! 😉

      Reply

    • Chrissy Carroll

      I’ve made something similar with chicken (just grilled with the mango/avocado topping) and it was yummy – so I’m sure it would work well as pulled chix in the bowl too!

      Reply

  19. Dana Vanhove

    That looks SO good! Are you anti-onnion? I know some people are. I’m gonna do some scallions on this! PS: great tip for shredding…use an electric hand blender!

    Reply

    • Chrissy Carroll

      Thanks so much Dana! I’m not anti-onion at all – I actually loooove onions, haha – but just tried to make this recipe as simple as possible knowing people could mix it up the way they like it. I think scallions on top sound fabulous!

      Reply

  21. Emily

    In love with your recipe 🙂 Gonna try this soon, however, i would replace pork with beef though cause i’m not into pork 😀
    Thanks for sharing this 🙂

    Reply

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