The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-style Pulled Pork with Black Bean Rice
This Mexican-style burrito bowl stars our 14-hour, slow-cooked pulled pork. Heat it up with fiery spices and tomatoes, then serve with fluffy rice and black beans for fibre. Top with a zingy jalapeño salsa. Perfecto.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g brown rice (brown rice (100%))
- 230g black beans (Rehydrated black beans, water, salt.)
- 30g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 275g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 1 handful of fresh coriander
- 1 little gem lettuce
- 1 onion
- 1 unwaxed lime
- 75g seasonal tomatoes
- 1 pepper
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
Nutritional Information
Calories: 634
Protein: 40g
Carbs: 71g
Fat: 25g
Ingredients
- 1 unwaxed lime (use half)
- 1 onion (use half)
- 140g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 75g seasonal tomatoes (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 handful of fresh coriander (use half)
- 30g pickled sliced jalapeños (use half) (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 1 little gem lettuce (use half)
- 230g black beans (use half) (Rehydrated black beans, water, salt.)
- 1 pepper (use half)
Nutritional Information
Calories: 634
Protein: 40g
Carbs: 71g
Fat: 25g
Mexican-style Pulled Pork with Black Bean Rice
This Mexican-style burrito bowl stars our 14-hour, slow-cooked pulled pork. Heat it up with fiery spices and tomatoes, then serve with fluffy rice and black beans for fibre. Top with a zingy jalapeño salsa. Perfecto.
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Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Make the salad. Trim the lettuce and carefully separate the leaves. Finely slice the onion. Roughly dice the tomatoes. Halve the lime. Roughly chop the jalapeños and coriander. Add half the onion to a small bowl and mix with the tomatoes, jalapeños and coriander. Squeeze in the juice from the lime and season with a pinch of sea salt.
- Thinly slice the pepper. Heat a large saucepan with 1 tsp oil on medium-high heat. Once hot, add the pepper and remaining onion. Cook for 3-4 mins until softened. Add the spice mix and cook for 1 mi. Drain and rinse the beans, then add to the pan along with the pulled pork and all its juices. Break up the pork using a wooden spoon and cook for 3-4 mins until piping hot.
- Stir the cooked rice into the pork and season with sea salt (to taste).
- Serve the pork rice into bowls with the lettuce and jalapeno salsa.
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