After weeks of unrelenting heat and humidity here in Pittsburgh, I’m ready for cooler days. I love the crisp air, bonfires, and colorful leaves of autumn, though I’ll freely admit that summer grilling is hard to beat. Fresh fruit, thunderstorms, long daylight hours—and the smoky flavor of food straight from the grill—are tough to give up.
Still, in honor of summer grilling season I made another crowd-pleasing recipe: Grilled Pork Burrito Bowls. Tender boneless country pork ribs sit atop cauliflower “rice” and black beans, paired with charred peppers and onions, then crowned with mango guacamole and fresh salsa for a lively, satisfying bowl.
I discovered boneless country pork ribs on a whim. They’re an economical cut, and at first I wasn’t sure how they’d turn out. After marinating them in olive oil, lime juice, garlic, and a bold dry rub, I grilled them to juicy perfection. Because they’re boneless, serving and eating is simple—lots of tender meat without bones to work around.
We also grilled vegetables alongside the meat—sliced red onions and red peppers get wonderfully charred and add bright flavor and texture. While the grill is hot, it’s a great time to cook everything together so the whole meal tastes cohesive.
To keep the bowls grain-free, I used cauliflower rice. I gave it a “dirty rice” twist by cooking the riced cauliflower with black beans, cumin, chili powder, and paprika. If you follow a strict paleo plan, omit the beans—however, the black beans add great texture and a pleasant flavor contrast if you include them.
Mango guacamole is one of our favorite toppings—the sweetness of ripe mango pairs beautifully with creamy avocado and bright lime. A fresh blender salsa adds acidity and a touch of heat to balance the richness of the pork and guacamole. Together these toppings transform the bowl into a vibrant, layered bite.
If the number of components feels intimidating, don’t let it deter you. You can easily prepare the salsa and cauliflower rice ahead of time. I like to make guacamole the day of to keep it fresh and avoid browning, but the rest stores well in the fridge. Grilling the pork and vegetables is straightforward and quick when the grill is hot.
These bowls are an affordable, allergy-friendly alternative to takeout and make a flavorful weeknight or weekend dinner. The combination of smoky grilled pork, charred vegetables, seasoned cauliflower rice with beans, creamy mango guacamole, and bright salsa produces a real flavor explosion. We make this dish regularly because it’s easy, delicious, and makes excellent leftovers.
Hope you enjoy these Grilled Pork Burrito Bowls as much as we do. They’re bursting with flavor and make the most of summer grilling—so good they almost make me forget my wish for fall. Almost.
- For the Grilled Pork:
- 1.5 lbs country pork ribs (boneless)
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 teaspoons minced garlic
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon pepper
- For the Rice:
- 1 head of cauliflower
- 1 (15 ounce) can black beans, drained and rinsed (omit for Paleo)
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Sea salt and pepper to taste
- Toppings:
- 1 red onion, sliced into rings
- 1 red pepper, sliced into strips
- Easy Mango Guacamole (prepared separately)
- Simple Blender Salsa (prepared separately)
- Chopped fresh cilantro
- Place pork ribs in a large resealable bag. Add olive oil, lime juice, garlic, and spices. Seal and massage the bag to coat the pork evenly. Marinate overnight or for several hours in the refrigerator.
- Prepare the Simple Blender Salsa and Easy Mango Guacamole and refrigerate until ready to use.
- Chop the cauliflower into florets and pulse in a food processor until it reaches a rice-like texture. Sauté the cauliflower rice in a skillet with olive oil over medium heat for 5–7 minutes, stirring occasionally. Add black beans and spices, cook a few more minutes, then keep warm.
- Heat the grill to medium-high. Grill the marinated pork with the lid closed for 12–15 minutes, turning every few minutes for even cooking. Grill the onion and pepper for 8–10 minutes, turning occasionally, until charred and tender.
- Allow the pork to rest a few minutes, then slice each rib into serving pieces.
- Assemble bowls: fill with cauliflower rice and beans, top with sliced pork, grilled vegetables, mango guacamole, salsa, and cilantro. Serve immediately.