Express
One-Pan Pulled Pork Rice Bowl with Cilantro Crema
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk
Chef
Sarah Thomsen
Life is just a bowl of delicious, contrasting-yet-harmonious flavors: rich pulled pork, sweet corn, salty tortilla, and the cool heat of the jalapeño cilantro crema. Cherries are a delight (that's how the saying goes, if you've been trying to remember), but this bowl is better. Tip: Want to get the most juice out of your lime? Before cutting, microwave for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.
In Your Box (serves 2)
- 8 oz. Chili Lime Rice
- 8 oz. Fully Cooked Pulled Pork
- 4 fl. oz. Red Enchilada Sauce
- 3 oz. Corn Kernels
- 1 Lime
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2 oz. Sour Cream
- 1 Jalapeno Pepper
- ½ oz. Tortilla Strips
- ½ fl. oz. Hot Sauce
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) GqnvQeqW
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Calories770
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Carbohydrates56g
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Net Carbs52g
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Fat47g
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Protein31g
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Sodium1910mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 16 oz. pulled pork, follow same instructions as 8 oz. pulled pork, working in batches if necessary.
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If using steak strips, separate steak strips into a single layer and pat dry. Follow same instructions as pulled pork in Step 2, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes.
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If using ground pork, follow same instructions as pulled pork in Step 2, breaking up meat until no pink remains and pork reaches minimum internal temperature, 5-7 minutes.
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1 Prepare the Ingredients
Mince cilantro (no need to stem).
Halve lime. Cut one half into wedges and juice the other half.Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.Coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor. -
2 Cook the Pork
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork and corn to hot pan. Break pork up with a spoon until starting to brown, 2-3 minutes.
Add enchilada sauce and hot sauce (to taste). Stir occasionally until heated through, 2-3 minutes.While pork cooks, heat rice. -
3 Heat the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging and place in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2 minutes.
Fluff rice with a fork. -
4 Make Cilantro Crema and Finish Dish
In a mixing bowl, combine 1 Tbsp. olive oil, sour cream, 1 tsp. lime juice, jalapeño (to taste), and cilantro.
Plate dish as pictured on front of card, topping rice with pork mixture, and garnishing with tortilla strips and cilantro crema. Squeeze lime wedges over dish to taste. Bon appétit!
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