HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPulled Pork Carnitas Bowl
Pulled Pork Carnitas Bowl

Pulled Pork Carnitas Bowl

with Charred Corn Salsa & Garlic Rice

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Ready for some dinnertime magic? With a little sleight of hand, our ready-to-go pulled pork becomes pork carnitas, the saucy Mexican version that's out-of-this-world delicious. Use it to make this fast and flavourful rice bowl.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

6 clove


2 packet

basmati rice

2 unit


1 tin


1 bunch

spring onions

1 bunch


1 unit


2 sachet

Tex-Mex spice blend

(May be present Gluten)

2 sachet

tomato paste

1 packet

pulled pork

(May be present Soy)

1 packet

shredded Cheddar cheese


1 packet

sour cream


Not included in your delivery

olive oil

40 g



3 cup

water (for the rice)

½ tsp


1 cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3360 kJ
Fat31.4 g
of which saturates18.7 g
Carbohydrate80.5 g
of which sugars11.9 g
Dietary Fibre0 g
Protein44.7 g
Cholesterol0 mg
Sodium1650 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water (for the rice) and the salt and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, roughly chop the tomato. Drain the sweetcorn. Thinly slice the spring onion. Roughly chop the coriander. Zest the lemon to get a good pinch, then slice into wedges.


Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are "popping" out. Transfer to a medium bowl.


Leave the frying pan to cool slightly, then return to a medium-high heat with a drizzle of olive oil. Add the remaining garlic, TexMex spice blend and cook until fragrant, 1-2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the water (for the sauce) and stir to combine. Add the pulled pork, breaking it up with a spoon, and cook until heated through, 2 minutes. Season to taste with pepper. Add a splash of water if the pork mixture is too dry.


To the bowl with the corn, add the tomato, spring onion, 1/2 the coriander, a good squeeze of lemon juice, the lemon zest and a pinch of salt and pepper. Toss well to coat.


Divide the garlic rice between bowls. Top with the pork carnitas, charred corn salsa, shredded Cheddar cheese and sour cream. Garnish with the remaining coriander. Serve with any remaining lemon wedges.