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Spicy Pulled Pork Mexican Bowls

Prep Time1 hr
Cook Time3 hrs
Total Time4 hrs
Servings: 4

Ingredients

Slow cooked spicy pork

  • 1-2 kg of pork ribs
  • 5 tbsp. of maple syrup or agave syrup
  • 1 tbsp. of ground ginger
  • 2 tsp of paprika
  • 2 tsp of ground cumin
  • 2 tsp of salt
  • 2 tablespoons of chopped chipotle peppers in adobo sauce

Spicy rum sauce

  • 4 cm piece of ginger finely grated
  • 3 cloves of garlic crushed
  • 125 ml of ketchup
  • 60 ml of dark rum
  • 3 tbsp of red wine vinegar
  • 1 tsp of Dijon mustard
  • ½ tsp of dried chilli flakes
  • 50 g of brown sugar
  • 80 g of water

The quinoa and herb salad

  • 1 cup of quinoa
  • A bunch of coriander washed and chopped
  • 2 limes
  • olive oil

Quick pickled radishes

  • A bunch of radishes
  • 100 ml of vinegar
  • 50 ml agave syrup

The guacamole

  • 2 ripe avocados
  • 2 limes
  • One small red onion finely chopped
  • ¼ tsp of ground cumin
  • ½ tsp of dried chilli flakes
  • Salt and pepper

The cheesy corn

  • 400 g tin of corn
  • 80 g of grated parmesan
  • Oil

Instructions

Slow cooked spicy pork

  • In a small bowl combine all ingredients, except the pork, and stir to form a paste. Place the ribs on a large sheet of foil and rub with the spice paste. Seal the foil at the top so no steam can escape and bake the ribs for 2.5 hours at 160°C.

Spicy rum sauce

  • While the pork is cooking, combine all the rum sauce ingredients in a small saucepan and simmer over low heat for 45 mins, making sure to stir from time to time.
  • When the pork has finished cooking, carefully unfold the foil and cover the pork with a layer of the spicy sauce. Increase the oven temperature to 200°C. Leave the foil unfolded and return the pork to the oven for a further 30 mins.
  • Allow the pork to cool slightly before removing the flesh from the bones and tearing it into smaller pieces.

The quinoa and herb salad

  • Follow the packet instructions to cook the quinoa. Once tender, drain and rinse under cold water until the grain is cool. Mix with the coriander, the juice of 2 limes and a drizzle of olive oil. Season with salt and pepper, then divide between 2 – 4 bowls, depending on how hungry you are. Top with a large scoop of pulled pork.

Quick pickled radishes

  • Wash and finely slice the radishes. Place in a bowl and cover with the vinegar and agave syrup. Set aside for at least 30 mins. Drain the liquid and add to the salad bowl.

The guacamole

  • Remove the flesh from the avocado and mash it into a purée. Mix in the remaining ingredients. Add to the salad bowl.

The cheesy corn

  • Heat a small amount of oil in a fry pan over high heat. When hot, add the corn and cook until it starts to char slightly. Add the parmesan and cook for a further minute or until melted through. Add to the salad bowl.