Speedy Five-Spice Pulled Pork Burrito Bowls with Quinoa and Kefir-Jalapeno Crema
The brilliant quick pulled pork is adapted from Low-So Good by Jessica Goldman Foung. This quick pulled pork recipe is a genius weeknight hack. Chinese five spice powder, cider vinegar and apricot jam. It was a great Asian spin on the Mexican-style carnitas I usually seek out for my burrito bowls.
Total Time
1hr 20min
4.5
2 Ratings
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
1
Tbsp
Coconut Oil
•
1/2
Small
Yellow Onion
, diced
•
1
lb
Pork Tenderloin
•
1
tsp
Chinese Five Spice Powder
•
1/2
tsp
McCormick® Garlic Powder
•
1/4
tsp
Ground Black Pepper
•
1/4
cup
Apple Cider Vinegar
•
1
Tbsp
Apricot Jam
•
1 1/2
cups
Quinoa
•
2
Shallots
, thinly sliced
•
2
Avocados
, sliced
•
1/2
cup
Fresh Cilantro
•
1
cup
Milk Kefir
•
1
clove
Garlic
•
1
Jalapeño Pepper
•
1
Lime
, juiced
•
3 1/2
cups
Water
•
to taste
Sea Salt
Cooking Instructions
1.
In a medium heavy-bottomed lidded saucepan or Dutch oven, warm Coconut Oil (1 Tbsp) over high heat.
2.
Add the Yellow Onion (1/2) and Pork Tenderloin (1 lb) and cook, stirring the onions and turning the pork frequently until the meat is browned on all sides, about 5 minutes.
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