Southwest Pulled Pork and Potato Bowls

Leftovers for the win today: Not bad for an all-in-one 30 minute weeknight dinner recipe! Southwest Pulled Pork and Potato Bowls are a naturally gluten free comfort food — in a bowl.

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So you know how when you make a big batch of pulled pork, it’s always sooo good, but then there’s still a bunch on hand to challenge your recipe creation skills with the leftovers? Here’s one solution: Southwest Pulled Pork and Potato Bowls! Throw this easy family dinner together with any leftover pulled pork you have on hand, whether it’s BBQ pulled pork or salsa pork or carnitas — any or all of the above would play well with the other ingredients here.

Leftovers for the win with this all-in-one gluten free meal you can pull together in about half an hour. Pork and potato bowls provide a different, yet darn tasty way to enjoy leftover pulled pork.

Southwest Pulled Pork and Potato Bowls

Ingredients

– for the potatoes

1.25 lbs red potatoes
1.5 Tbsp olive oil
1 tsp seasoned salt
1 tsp minced garlic (about 2 cloves)

– for the corn

1 Tbsp olive oil
1/4 of a medium yellow onion, diced
Kernels from 3 ears corn (note: I used four here, because they were the smaller prepackaged trimmed cobs)
1/2 tsp chili powder
1/2 tsp cumin

– for the beans

1 can black beans, rinsed and drained
1/2 tsp cumin
1/2 tsp chili powder

– for assembling

2 cups leftover pulled pork
Shredded cheddar jack cheese, to taste
2 green onions, chopped

Directions

Wash potatoes, pierce with a fork, then microwave or boil until they are tender but still able to be sliced. (Meal prep time saver: Do this the night before and refrigerate, which will also make them easier to slice!) This took about seven minutes in my microwave, but microwave cooking times will vary.

While potatoes are cooking, start the process of cutting the corn kernels off the cob, chopping the onion and green onion, and rinsing and draining the beans.

Once potatoes are cooked, heat 1.5 Tbsp olive oil in a 12″ cast iron skillet over medium-high heat for one minute while you slice the potatoes. Add potato slices to the skillet, and season them with seasoned salt. Brown potatoes in olive oil for about seven minutes, turning occasionally to brown both sides, then stir in the garlic and cook for another minute.

Remove potatoes to a separate dish. Carefully add 1 Tbsp olive oil to the skillet, scrape up the browned bits from the bottom, and add in the onion. Cook for one minute, then stir in the corn, chili powder, and cumin. Continue to saute over medium-high heat (stirring only occasionally and continuing to scrape up the browned bits) for about four minutes, or until corn is nicely browned.

While your corn is cooking, stir together black beans in a bowl with cumin and chili powder. Microwave the beans for about a minute until just warmed through.

Heat up the leftover pork. Assemble your Southwest pulled pork and potato bowls using pan-fried potatoes, leftover pulled pork, spiced up black beans, and pan-roasted corn, then top everything with shredded cheese and green onion.

Note: Make this with leftover pulled pork, salsa pork, or carnitas — whatever type of pulled pork you have handy!

Move over, pork & beans…

Yes, there’s pork. And yes, there’s beans. But Southwest pulled pork and potato bowls have so much more going on! Try this easy 30 minute weeknight dinner recipe the next time you have leftover pulled pork handy, and enjoy the Southwestern flavors from the spiced up corn, potatoes, and beans.

These would also be really easy to change up by adding some sauteed veggies of choice, or to jazz up with a little diced avocado or salsa. Take the idea of creating leftover pulled pork bowls full of comfort food and make these your own by customizing to your own family’s tastes — just keep an interplay of textures in your bowl, because part of the fun of mixing these up is enjoying the counterpoint the juicy corn provides to the chewy beans, and the contrast between both of those and the soft pork and potatoes.

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Southwest Pulled Pork and Potato Bowls

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Leftovers for the win today: Not bad for an all-in-one gluten free meal that you can pull together in about half an hour — and a different, yet darn tasty way to enjoy pulled pork.

Course dinner

Keyword bowls, corn, potatoes, pulled pork, southwest

Total Time 30 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

– for the potatoes

• 1.25 lbs red potatoes
• 1.5 Tbsp olive oil
• 1 tsp seasoned salt
• 1 tsp minced garlic about 2 cloves

– for the corn

• 1 Tbsp olive oil
• 1/4 of a medium yellow onion diced
• Kernels from 3 ears corn note: I used four here, because they were the smaller prepackaged trimmed cobs
• 1/2 tsp chili powder
• 1/2 tsp cumin

– for the beans

• 1 can black beans rinsed and drained
• 1/2 tsp cumin
• 1/2 tsp chili powder

– for assembling

• 2 cups leftover pulled pork
• Shredded cheddar jack cheese to taste
• 2 green onions chopped

Instructions

• Wash potatoes, pierce with a fork, then microwave or boil until they are tender but still able to be sliced. (Meal prep time saver: Do this the night before and refrigerate, which will also make them easier to slice!) This took about seven minutes in my microwave, but microwave cooking times will vary.
• While potatoes are cooking, start the process of cutting the corn kernels off the cob, chopping the onion and green onion, and rinsing and draining the beans.
• Once potatoes are cooked, heat 1.5 Tbsp olive oil in a 12″ cast iron skillet over medium-high heat for one minute while you slice the potatoes. 
• Add potato slices to the skillet, and season them with seasoned salt. Brown potatoes in olive oil for about seven minutes, turning occasionally to brown both sides, then stir in the garlic and cook for another minute.
  
• Remove potatoes to a separate dish. Carefully add 1 Tbsp olive oil to the skillet, scrape up the browned bits from the bottom, and add in the onion. Cook for one minute, then stir in the corn, chili powder, and cumin. Continue to saute over medium-high heat (stirring only occasionally and continuing to scrape up the browned bits) for about four minutes, or until corn is nicely browned.
• While your corn is cooking, stir together black beans in a bowl with cumin and chili powder. Microwave the beans for about a minute until just warmed through.
• Heat up the leftover pork. Assemble your Southwest pulled pork and potato bowls using pan-fried potatoes, leftover pulled pork, spiced up black beans, and pan-roasted corn, then top everything with shredded cheese and green onion.

Notes

Make this with leftover pulled pork, salsa pork, or carnitas — whatever type of pulled pork you have handy!

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And don’t miss the free weekly ALDI meal plans that show you how to use these recipes to meal plan affordably and realistically for your family!