Burrito bowl, meet BBQ joint. This one stacks smoky shredded brisket, black beans, fresh pico and a drizzle of nacho cheese over crisp greens. Then it gets the finish it deserves: a handful of Southern Recipe BBQ Pork Rinds for scooping, dipping or crushing right over the top. No tortilla required.
Ingredients
- 2 (15 oz.) cans Black Beans, drained and lightly salted
- 1½–2 cups Shredded Brisket, warmed
- 1–2 Tbsp. BBQ Sauce
- 1–2 heads Romaine Lettuce, chopped
- 1 cup Red Cabbage, diced
- 1 batch Pico de Gallo
- 1 cup Nacho Cheese Sauce
- 5 Tbsp. Guacamole
- 5 Tbsp. Sour Cream
- Sliced Jalapeños and Green Onions, optional
-
Southern Recipe BBQ Pork Rinds, for dipping or garnish
Steps
- Fill each bowl partway with chopped lettuce and cabbage.
- Add a scoop of beans to one side of the bowl.
- Toss the warm brisket with BBQ sauce and spoon it into another section of the bowl.
- Add pico de gallo to the next section.
- Add guacamole and sour cream to the center.
- Drizzle nacho cheese sauce over the top to your liking.
- Top with jalapeños and green onions, if using.
- Serve with BBQ pork rinds on the side, or crush a few over the top.
Made one? Snap a photo and tag us on Instagram so we can see your bowl.
