Pork Burrito Bowls with Avocado and Mango

These pork burrito bowls with avocado and mango are a delicious, easy dinner that the whole family will love!

Course Main Course

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 460kcal

Author Snacking in Sneakers

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