Bbq Pork Bowl Recipe

Cook rice

Rinse 1 cup brown rice under cold water until water runs clear. Combine rinsed rice, 2 cups water or low-sodium chicken broth, and 1/2 tsp kosher salt in a medium pot. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 40–45 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 5–10 minutes. Fluff with a fork and stir in 1 tbsp olive oil to finish.

Roast sweet potatoes

Preheat oven to 425°F (220°C). Toss 1.5 cups cubed sweet potato with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/2 tsp kosher salt, and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast 20–25 minutes, turning once halfway, until edges are browned and potatoes are fork-tender. Keep warm.

Cook corn

Heat a medium skillet over medium-high heat and add 1 tbsp unsalted butter. Add 1.5 cups corn kernels and cook, stirring occasionally, until some kernels are charred and fragrant, about 6–8 minutes.

Finish esquites

Reduce heat to low. Stir in 1 tbsp mayonnaise, 1 tsp fresh lime juice, 1/4 tsp chili powder, and 1/4 tsp kosher salt. Cook 1 more minute to warm through. Remove from heat and fold in 2 tbsp crumbled cotija or feta and 1 tbsp chopped cilantro. Taste and adjust salt or lime as needed.

Warm and sauce the pork

Place 2 cups cooked pulled pork in a medium saucepan over medium-low heat. Add 1/2 cup BBQ sauce, 1 tsp apple cider vinegar, and 1/4 tsp black pepper. Stir to combine and warm gently until the pork is hot and sauce is slightly reduced, about 6–8 minutes. If pork is dry, add 1–2 tbsp water while warming. Taste and add extra BBQ sauce if desired.

Quick-pickle onions

In a small bowl, combine 1 tbsp fresh lime juice, 1 tsp orange juice, 1/4 tsp sugar, and 1/4 tsp kosher salt. Add 1/2 cup thinly sliced red onion and toss to coat. Let sit at room temperature at least 10 minutes (or up to 1 hour refrigerated) to soften and mellow the onion flavor. Stir once before serving.

Divide the fluffed brown rice among 2 bowls (about 1 cup cooked rice per bowl).

Top each bowl with equal portions of roasted sweet potatoes (about 3/4 cup per bowl), 3/4 cup BBQ pork, and 3/4 cup Mexican street corn.

Scatter citrus marinated onions over the pork and corn (divide evenly).

Garnish with chopped cilantro, a squeeze of lime, toasted pumpkin seeds if using, and extra BBQ sauce on the side or drizzled on top.

Serve immediately while warm.