Source: The National Pork Board


30 mins


180 mins



What You’ll Need

  • 1 Prairie Fresh® boneless pork shoulder (tied in netting, about 4 pounds)
  • 2 tablespoons your favorite Mexican spice blend
  • 2 tablespoons brown sugar
  • 2 cups cooked brown rice
  • Vinaigrette (southwestern-style, store bought)
  • Roasted corn kernels
  • Black beans
  • Salsa (or Pico de Gallo)
  • Crumbled feta (or Cotija cheese)
  • Avocado (cubed)
  • Mango (or pineapple, ripe, diced)
  • Sour cream


  1. Preheat the grill to medium-high on one side; leave the other side unlit for indirect grilling.
  2. Combine the Mexican spice blend and the sugar in a small bowl, then rub the mixture over the pork shoulder.
  3. Place the shoulder on the unlit side of the grill and cook to an internal temperature of 170 F, turning occasionally, for about 2 hours.
  4. Prepare whatever toppings you desire for the bowls and set aside. When the pork has reached 170 F, cut the netting off and pull the meat apart into bite-sized pieces with forks or claws. Toss shredded pork with some of the vinaigrette.
  5. To assemble, arrange some of the pork and rice in a shallow bowl and top with various toppings (other options include picked red onions, sliced black olives, sliced cucumber, sliced jalapenos, and chopped fresh cilantro). Drizzle with additional vinaigrette if desired.