Uploaded July 2026 | Updated September 2026, 1 week ago
Pulled pork burrito bowls
Serves 4 with leftover pork
Prep 20 mins Cooking 3 ¼ hours
2.6kg Coles Australian Pork Shoulder Roast Boneless
1 tbs olive oil
1 brown onion, thinly sliced
¼ cup Coles Mexican Seasoning Mix
400g can Coles Italian Diced Tomatoes
1½ cups (375ml) Coles Liquid Real Chicken Stock
2 corn cobs, husks and silk removed
2 x 250g pkts Coles Mexican Style Microwave Rice
1 red capsicum, seeded, finely chopped
1 tomato, finely chopped
2 tbs lime juice
½ cup chopped coriander
1 avocado, stoned, peeled, thinly sliced
½ cup (125g) Coles Creamy Salsa Verde
Coles Crunchy Jalapeño Slices, drained, to serve
1 cup (100g) Coles Mexican Style Blend Shredded Cheese
Coles Sour Cream, to serve
Coles Stone Ground Tortilla Chips, to serve
Coriander sprigs, to serve
Lime wedges, to serve
1. Preheat oven to 150°C (130°C fan-forced). Use a large sharp knife to remove the pork rind and discard. Cut pork into 8cm pieces. Season.
2. Heat oil in a large frying pan over medium-high heat. Cook half the pork, turning occasionally, for 5 mins or until browned. Transfer to a roasting pan. Repeat with the remaining pork. Add the onion to frying pan and cook, stirring, for 3 mins or until onion softens slightly. Add seasoning and cook for 30 secs or until aromatic. Add the diced tomato and stock and bring to a simmer. Remove from heat and pour over the pork. Cover tightly with foil.
3. Bake for 2 ½ hours or until pork is tender. Uncover and bake for 30 mins or until sauce thickens slightly. Transfer to a clean work surface. Use 2 forks to shred pork. Season.
4. Meanwhile, heat a chargrill on medium-high. Cook corn, turning occasionally, for 8 mins or until tender. Transfer to a clean work surface and cool slightly. Use a sharp knife to cut down the side of the corn to release the kernels.
5. Heat the rice following packet directions. Combine the capsicum, tomato, lime juice and coriander in a medium bowl. Season.
6. Divide rice among serving bowls. Top with corn, avocado, salsa, some pork, salsa verde, jalapeño and cheese. Serve with sour cream, corn chips, coriander sprigs and lime wedges.
Pulled pork burrito bowls
Serves 4 with leftover pork
Prep 20 mins Cooking 3 ¼ hours
2.6kg Coles Australian Pork Shoulder Roast Boneless
1 tbs olive oil
1 brown onion, thinly sliced
¼ cup Coles Mexican Seasoning Mix
400g can Coles Italian Diced Tomatoes
1½ cups (375ml) Coles Liquid Real Chicken Stock
2 corn cobs, husks and silk removed
2 x 250g pkts Coles Mexican Style Microwave Rice
1 red capsicum, seeded, finely chopped
1 tomato, finely chopped
2 tbs lime juice
½ cup chopped coriander
1 avocado, stoned, peeled, thinly sliced
½ cup (125g) Coles Creamy Salsa Verde
Coles Crunchy Jalapeño Slices, drained, to serve
1 cup (100g) Coles Mexican Style Blend Shredded Cheese
Coles Sour Cream, to serve
Coles Stone Ground Tortilla Chips, to serve
Coriander sprigs, to serve
Lime wedges, to serve
1. Preheat oven to 150°C (130°C fan-forced). Use a large sharp knife to remove the pork rind and discard. Cut pork into 8cm pieces. Season.
2. Heat oil in a large frying pan over medium-high heat. Cook half the pork, turning occasionally, for 5 mins or until browned. Transfer to a roasting pan. Repeat with the remaining pork. Add the onion to frying pan and cook, stirring, for 3 mins or until onion softens slightly. Add seasoning and cook for 30 secs or until aromatic. Add the diced tomato and stock and bring to a simmer. Remove from heat and pour over the pork. Cover tightly with foil.
3. Bake for 2 ½ hours or until pork is tender. Uncover and bake for 30 mins or until sauce thickens slightly. Transfer to a clean work surface. Use 2 forks to shred pork. Season.
4. Meanwhile, heat a chargrill on medium-high. Cook corn, turning occasionally, for 8 mins or until tender. Transfer to a clean work surface and cool slightly. Use a sharp knife to cut down the side of the corn to release the kernels.
5. Heat the rice following packet directions. Combine the capsicum, tomato, lime juice and coriander in a medium bowl. Season.
6. Divide rice among serving bowls. Top with corn, avocado, salsa, some pork, salsa verde, jalapeño and cheese. Serve with sour cream, corn chips, coriander sprigs and lime wedges.
