BBQ Pulled Pork Bowls
with succotash / tomatoes / quinoa
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Pork, boneless loin (sub pork shoulder or pork butt) - 1 1/2 lbs
- Liquid smoke (opt) - 2 tsp
- Chili powder - 2 tsp
- Paprika, smoked - 2 tsp
- Garlic powder - 1 tsp
- Limes - 1, zest of
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Shallots - 1 bulb, chopped
- Zucchini, medium - 2, chopped
- Tomatoes, cherry or grape - 1 cup, halved
- Corn kernels, frozen or fresh - 1 cup
- Cilantro - 1 Tbsp, chopped
- Barbecue sauce (use your favorite brand) - 1/2 cup
- Oil, cooking - 1 Tbsp
- Vinegar, red or white wine - 1/2 tsp
- Butter - 1 Tbsp
- Cooked quinoa (ingredients listed separately) - ~1 1/2 cups
- Pulled pork (ingredients listed separately) - ~2 cups
- Quinoa - (Skip this step if quinoa was already made for Monday’s meal.) Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
- Shallots - Chop shallots. (Can be done up to 5 days ahead)
- Slow cook pork - (Double if making Wednesday’s dinner.) Place pork in the bowl of a slow cooker. Top with liquid smoke, chili powder, paprika, garlic powder, lime zest, salt and pepper. Cook pork on low for 7 to 8 hours. (Alternatively, you can cook pork in a covered Dutch oven at 300F / 149C until it shreds easily, 4 to 5 hours.) (Can be done up to 4 days ahead)
- Zucchini / Tomatoes / Corn - Prep as directed. If using fresh corn on the cob shave kernels off cob, if using frozen, run corn under warm water to defrost. (Can be done 1 day ahead)
- Cilantro - Chop cilantro.
- When pork is finished cooking, transfer to a cutting board and shred with forks (or chop with a knife if it doesn't shred easily).
- If making Wednesday’s dinner, reserve half the shredded pork for that night's meal. Combine the half of the pork for tonight’s dinner with barbecue sauce and cover to keep warm.
- Heat oil in a large skillet over medium-high heat. Add zucchini to heated oil and saute until golden brown and tender, 4 to 5 minutes.
- Add shallots and saute until shallots soften, 1 to 2 minutes.
- Add corn, vinegar and butter and continue cooking until corn is heated through, ~1 minute more. Season with some salt and pepper.
- If quinoa was made ahead and refrigerated, reheat it briefly in the microwave.
- Divide quinoa between serving bowls. Top with barbecue pulled pork and and zucchini / corn mixture. Finish bowls with tomatoes and cilantro. Enjoy!
I made these as a quesadilla instead of a grilled cheese. So good!0 Helpful
Good Flavors, tried the paleo because I had sweet potatoes leftover from Monday already chopped up and my fiancee brought home leftover pulled pork from work, so it quickly came together tonight. Sadly the sweet potatoes didn't cook through, but we love zucchini and tomatoes. :)0 Helpful
This is my go to crock pot pulled pork recipe.0 Helpful
This is a hit, make again0 Helpful
Good! Definitely needed the BBQ sauce for pork, erred on dry.0 Helpful
Used pre-cooked pulled pork and Franklin BBQ sauce. So delicious!0 Helpful