Pulled Pork Burrito Bowl

Instructions

1. Prepare the pork
   In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this spice mixture all over the pork shoulder, ensuring it's well coated on all sides.
2. Sear the meat
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned pork and sear on all sides until browned, about 3-4 minutes per side. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
3. Slow cook the pork
   Reduce heat to low, cover the pot, and let the pork simmer for about 4 hours, or until it's tender enough to pull apart easily with a fork. Alternatively, transfer to a slow cooker and cook on low for 8 hours or high for 4 hours.
4. Shred the pork
   Once the pork is tender, remove it from the cooking liquid and place it on a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded pork to the pot with some of the cooking liquid to keep it moist and flavorful.
5. Prepare the rice
   If you haven't already, cook the rice according to package instructions. For extra flavor, you can cook the rice in chicken broth instead of water and add a squeeze of lime juice and some chopped cilantro once cooked.
6. Heat the beans and corn
   In a separate saucepan, warm the black beans over medium heat. If using frozen corn, cook it according to package directions. If using fresh corn, you can either grill it for a smoky flavor or boil it briefly until tender.
7. Assemble the bowls
   Divide the rice among 4-6 serving bowls. Top each bowl with a portion of the pulled pork, black beans, and corn. Add the halved cherry tomatoes and diced avocado on top.
8. Garnish and serve
   Sprinkle each bowl with chopped cilantro and serve with lime wedges on the side. Optional toppings can include sour cream, shredded cheese, salsa, or hot sauce, allowing everyone to customize their bowl to taste.