Pork Birria Bowl Recipe
Your choice of protein on a bed of birria rice and honey lime slaw. Topped with a scoop of street corn, pickled red onions and tortilla strips. Finished with a dust of cheese and a drizzle of lime crema.
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Ingredients
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Protein
Birria Rice
Honey Lime Slaw
Toppings
Method
Prepare the Pork
- 1
Cook the Pork
In a large pot, add the pork shoulder, birria spice mix, salt, and water. Bring to a boil, then reduce heat, cover, and simmer for about 2 hours or until the pork is tender and easily shreds.
- 2
Cook the Rice
- 3
- 4
Cook the Rice
Add the rice to the saucepan, stirring to coat. Then add the chicken broth and tomato paste. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.
- 5
Finish the Rice
Once the rice is done, stir in the chopped cilantro and season with salt to taste.
Make the Honey Lime Slaw
- 6
Prepare the Vegetables
Shred the cabbage and grate the carrot. Place them in a mixing bowl.
- 7
Make the Dressing
In a small bowl, whisk together honey, lime juice, and salt until well combined.
- 8
Combine Slaw
Pour the dressing over the cabbage and carrot. Toss until everything is evenly coated. Let it sit for at least 15 minutes to meld the flavors.
Assemble the Bowl
- 9
Layer the Ingredients
In a serving bowl, start with a generous scoop of birria rice as the base. Top with shredded pork, then add street corn, honey lime slaw, pickled red onions, and tortilla strips.
- 10
Finish the Bowl
Sprinkle cheese over the top and drizzle with lime crema. Serve immediately.