this.props.promoText
Southwestern Pulled Pork Bowl
Chef Terry's pulled pork is beloved for a reason. Simply seasoned pork is roasted low and slow until pull-apart tender, then served up alongside creamy smashed potatoes and sweet-and-smoky bacon-laced corn salad. A side of black beans tossed in a spicy, smoky pasilla chile vinaigrette completes the dish. Rich, hearty and full of flavor, this bowl is sure to leave you satisfied.
Nutritional facts
Protein
41g
Carbs
56g
Calories
930
Fat
62g
Ingredients
Apricot, Bacon, Canola and Olive Oil Blend, Canned Black Beans, Avocado Oil, Serrano Peppers, Black Pepper, Mild Cheddar Cheese, Corn, Honey, Dijon Mustard, Kosher Salt, Shallot, Cider Vinegar, Yukon Potatoes, Lime Juice, Green Onion, White Wine, Red Bell Pepper, Italian Parsley, Pasilla Pepper Powder, Pork Shoulder
Reviews
3.7
Based on 24 reviews
-
Dana Bowles · 01/03/24
More Teresa Wilson’s delicious meals
About Teresa Wilson
Born in Denver, Colorado, Chef Teresa Wilson spent much of her early life traveling throughout the United States — as well as Spain and Japan — before moving to Austin as an eighth-grader in 1975. She received a full scholarship to attend The University of Texas at Austin and graduated with a B.S. in chemical engineering. Wilson got her start in the restaurant business in 1980 by honing her restaurant management skills in Bill Miller Bar-B-Q's management program. She went on to become acting manager at Basil’s Restaurant in Austin from 1983 to 1999 and eventually established herself as head chef at some of the city's most renown restaurants, including Basil’s, Aquarelle, and Sala & Betty, her most recent venture where she was chef/owner. Wilson enjoys jogging, reading, her four children, and traveling.
You can find Teresa Wilson’s meals in...