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.
Ingredients
1Tbsp
Coconut Oil
1/2
SmallYellow Onion, diced
1lb
Pork Tenderloin
1tsp
Chinese Five Spice Powder
1/2tsp
SponsoredSimply Organic Garlic Powder
1/4tsp
Ground Black Pepper
4Tbsp
Apple Cider Vinegar
1Tbsp
Apricot Jam
1 1/2cups
Quinoa
2
Shallots, thinly sliced
2
Avocados, sliced
1/2cup
Fresh Cilantro
1cup
Milk Kefir
1clove
Garlic
1
Jalapeño Pepper
1
Lime, juiced
3 1/2cups
Water
to taste
Sea Salt
Nutrition Per Serving
Calories
453
Fat
11.8 g
Protein
35.9 g
Carbs
49.5 g
Cooking Instructions
step 1
In a medium heavy-bottomed lidded saucepan or Dutch oven, warm Coconut Oil (1 Tbsp) over high heat.
step 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.
