Here in Pittsburgh we’ve been enduring extended heat and humidity, and I find myself longing for fall. Still, summer grilling has its charms—fresh fruit, summer storms, longer days, and the unmistakable flavor of food cooked over an open flame.
One summer favorite I keep coming back to is this Grilled Pork Burrito Bowl. Tender country-style boneless pork ribs are marinated, grilled, and served over cauliflower “dirty” rice with black beans, alongside charred peppers and onions, mango guacamole, and bright fresh salsa.
Why this works: Boneless country pork ribs are economical and, when marinated and grilled properly, incredibly juicy and flavorful without the fuss of bones. I soak them in a spicy dry rub mixed with olive oil and lime juice, then let them rest in the fridge so the flavors penetrate the meat before hitting the grill.
We take advantage of the hot grill by cooking the ribs and vegetables at the same time—red onions and red peppers char nicely and add sweet, smoky contrast to the rich pork. To keep the bowls grain-free, I make cauliflower rice and dress it up like a dirty rice with cumin, chili powder, and black beans. If you follow a strict paleo plan, omit the beans, but I enjoy their texture and flavor in this dish.
One of my favorite parts is the topping: Easy Mango Guacamole adds a sweet, creamy element that complements the savory pork, and Simple Blender Salsa brings a bright, acidic finish. I usually prepare the salsa and cauliflower rice ahead of time; guacamole is best made the day you serve it to keep the avocado fresh. After that, it’s simply a matter of grilling.
This bowl is a healthy, allergy-friendly, and budget-conscious alternative to takeout. The combination of smoky grilled pork, seasoned cauliflower rice with beans, charred vegetables, sweet mango guacamole, and fresh salsa creates a satisfying, layered flavor profile that keeps us coming back to this recipe.
Tips: Marinate the pork overnight if possible for deeper flavor. Prepare the salsa and cauliflower rice in advance to reduce hands-on time the day you grill. Make guacamole just before serving to keep it bright and green. If you can’t find country-style pork ribs, any firm protein—steak, chicken, or shrimp—works well with the same marinade and toppings.
We serve these bowls often; they’re easy to scale for family dinners or gatherings and deliver bold flavors with minimal fuss. Give them a try this grilling season—you might find they rival your favorite takeout spot.
- 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 & 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
- Simple Blender Salsa
- Chopped fresh cilantro
- Place pork ribs in a large zip-top bag. Add olive oil, lime juice, minced garlic, and the spices. Seal and massage the bag so the pork is evenly coated. Marinate overnight or for several hours in the refrigerator.
- Prepare Simple Blender Salsa and Easy Mango Guacamole and keep chilled until serving.
- Chop the cauliflower into florets and pulse in a food processor to 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 the spices, cook a few more minutes, and keep warm.
- Heat the grill to medium-high. Grill the marinated pork with the lid closed for about 12–15 minutes, turning every few minutes for even cooking. Grill the sliced onion and pepper for 8–10 minutes, stirring or turning occasionally, until charred and tender.
- Let the pork rest a few minutes, then slice into pieces.
- Assemble bowls with cauliflower rice and beans, top with sliced pork, grilled vegetables, mango guacamole, fresh salsa, and cilantro. Serve immediately.
Enjoy these Grilled Pork Burrito Bowls as a flavorful summer meal that’s easy to prepare and satisfying for the whole family.