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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 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4
Calories 460kcal
Author Snacking in Sneakers


  • 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


  • 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.


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%


Calories: 460kcal