15-Min Guajillo Pulled Pork Bowls
with Pre-Cooked Rice & Toasted Pepitas
with Cooked Pulled Pork
Here, toasted pepitas add welcome crunch to tender pulled pork, first sautéed in the pan with guajillo sauce, then piled onto warm, buttered rice. A swoosh of sour cream adds cooling contrast to the bold flavors below.
Details
Here, toasted pepitas add welcome crunch to tender pulled pork, first sautéed in the pan with guajillo sauce, then piled onto warm, buttered rice. A swoosh of sour cream adds cooling contrast to the bold flavors below.
Nutrition per serving
Ingredients
10 oz
Cooked Pulled Pork
10 oz
Cooked White Rice
4 oz
Grape Tomatoes
¼ cup
Sour Cream
⅓ cup
Guajillo Chile Pepper Sauce
1 oz
Tomato & Chipotle Flavored Butter
2 tbsp
Raw Pepitas
2 tsp
Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & toast the pepitas
Remove the butter from the refrigerator to soften. Wash and dry the fresh produce. Halve the tomatoes. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be; toss to combine. Wipe out the pan.
step 2
Cook the pork & tomatoes
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pulled pork, halved tomatoes, guajillo sauce (carefully, as the liquid may splatter), and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until combined, the tomatoes are slightly softened, and the pork is heated through. Turn off the heat.
step 3
Warm the rice & serve your dish
Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Add the softened butter and season with salt and pepper; stir until combined and the butter is melted. Serve the warmed rice topped with the cooked pork and tomatoes. Garnish with the sour cream and seasoned pepitas. Enjoy!
Instructions
step 1
Prepare the ingredients & toast the pepitas
Remove the butter from the refrigerator to soften. Wash and dry the fresh produce. Halve the tomatoes. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a bowl and immediately season with as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be; toss to combine. Wipe out the pan.
step 2
Cook the pork & tomatoes
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pulled pork, halved tomatoes, guajillo sauce (carefully, as the liquid may splatter), and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 2 to 3 minutes, or until combined, the tomatoes are slightly softened, and the pork is heated through. Turn off the heat.
step 3
Warm the rice & serve your dish
Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Add the softened butter and season with salt and pepper; stir until combined and the butter is melted. Serve the warmed rice topped with the cooked pork and tomatoes. Garnish with the sour cream and seasoned pepitas. Enjoy!
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