Shredded Tomatillo Pork Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 4 bowls
Tomatillo sauce gives a fresh and zesty flavor to pork. Build a quinoa bowl with sweet bell peppers, avocado, cilantro and a squeeze of lime!
  • Pork
  • 1 pork shoulder or boneless loin roast, approximately 2 pounds
  • 2 tablespoons garlic, minced
  • 2 bay leaves
  • 1 tablespoon cumin
  • 1 cup tomatillo salsa, plus extra for bowl
  • 1 bottle of beer
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • The Bowl
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 3 bell peppers, seeds removed, sliced into thin strips
  • 1 cup quinoa, cooked according to package directions
  • 1 avocado, diced
  • ¼ cup chopped cilantro
  • 1 lime
  1. Cut pork into about 1 inch chunks. Place pork in a large Dutch oven or pot on the stove. Add all ingredients for pork into the pot and stir.
  2. Bring to a boil, partially cover and turn down the head to medium low, enough for small bubbles to form. Cook for about 1 hour or until the meat is tender and easy shredded.
  3. With about 20 minutes left for the pork, begin to cook quinoa according to package directions.
  4. Heat olive oil over medium high in a cast-iron skillet or pan. Cook bell peppers and season with salt and pepper. Sauté the peppers until they are soft and lightly charred.
  5. Remove pork cubes from the pot once the meat is cooked. Using two forks, shred the chunks into smaller pieces. While shredding the meat, turn the stove heat up to medium high for the pot and allow sauce to reduce by half.
  6. Put the meat back into the pot and stir into sauce.
  7. Once peppers are ready, prepare a bowl. Scoop quinoa, peppers, shredded pork, ¼ of the avocado and a sprinkle of cilantro into the bowl. Then add a squeeze of lime!
Recipe by Gourmet Gab at