Pumpkin Pulled Pork Burrito Bowls ~ Cooking Moment

Pumpkin Pulled Pork Burrito Bowls // Loves Food, Loves to Eat #virtualpumpkinparty

If you can't get enough pumpkin this October, have no fear. Sara at Cake Over Steak decided to throw a #virtualpumpkinparty, and invited over 70 bloggers to share all things pumpkin! We're basically going full-on pumpkin cannon on the internet today!

I knew right away I wanted to make something savory for the pumpkin party. And I knew right away I wanted it to be something Mexican-inspired with a heavy dose of fall flavors. Enter: pumpkin pulled pork burrito bowls!

Pork, cooked until tender and shreddy, in a mixture of pureed pumpkin, apple cider, and warm fall spices like cinnamon and cloves combined with Mexican flavors like cumin and chili powder. When its done, the pork is in a thick pumpkiny sauce, which is amazing piled on top of rice and beans, and topped with cool, creamy avocado, fresh cabbage and cilantro, pepitas and baked tortilla strips for crunch, and a dollop of sour cream. Tons of texture and flavor! All things burrito and all things fall in one bowl!

Pumpkin Pulled Pork Burrito Bowls
Cooked white or brown rice mixed with a bit of chopped cilantro, fresh lime juice, and a pinch of salt
Pinto beans, cooked and warmed
Pumpkin pulled pork (recipe below)
Thinly sliced cabbage
Diced or sliced avocado
Cilantro
Pepitas/ roasted pumpkin seeds
Tortilla chips or baked tortilla strips
Sour cream
Hot sauce

Layer ingredients in bowl, in order listed. Use as much or little of each item as desired.

Pumpkin Pulled Pork
Makes enough for about 4 burrito bowls

1.5 lb pork shoulder or loin
1 small can pumpkin puree (NOT pumpkin pie mix, make sure it�s just pumpkin. Or use homemade, about 2 cups)
1/2 cup apple cider
Juice of half a lime (reserve other half for rice)
1/2 white onion, diced
Two cloves garlic, minced
half teaspoon of each: cumin, cinnamon, chili powder, oregano
Two whole cloves
1/2 teaspoon salt
pepper

Preheat oven to 350.

Trim major fat off of pork shoulder (ok to leave a little bit, but get as much as you can), and cut pork into 4-5 big chunks, and pat dry.

On the stovetop, heat a large oven-proof stockpot over medium-high. Sear each pork piece, just 1-2 pieces at a time, (too many in the pot will make it steam) on each side until just browned.

Whisk together pumpkin, cider, lime, onion, garlic, spices, cloves, salt and pepper, and pour into pot with all the seared pork chunks.

Bake covered for about 3 hours, until pork is tender enough to shred easily with a fork. Check after about 2 hours, and add 1/2 cup of water if sauce seems too thick.

Right in the pot, shred with a fork and stir into the sauce (remove any fat pieces that might be in there). The pork should be fall-apart tender.

Pumpkin Pulled Pork Burrito Bowls // Loves Food, Loves to Eat #virtualpumpkinparty

Wait, there�s more!
An insane amount of delicious pumpkin recipes await you. From cookies, cakes, and milkshakes to pastas, soups, and cocktails! Check out all the other Virtual Pumpkin Party participants:

Savory things:
B. Britnell: Pumpkin & Goat Cheese Macaroni
I Am a Food Blog: Roasted Pumpkin and Pork Stuffed Shells
Well and Full: Harissa-Spiced Pumpkin Gnocchi
Two Red Bowls: Pumpkin & Caramelized Onion Galette

With Food + Love: Creamy Pumpkin Polenta with Balsamic Roasted Beets
Feed Me Phoebe: Thai Pumpkin Curry with Shrimp and Bok Choy
The Yellow Table: Coconut-Curry Pumpkin Soup
Ginger & Toasted Sesame: Pumpkin Ricotta Gnudi
Earthy Feast: Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto