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Flavorful Ranch Taco Party Bowl Recipe with Slow-Cooker Pulled Pork and Chimichurri

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A delicious and easy-to-make taco bowl featuring tender slow-cooker pulled pork seasoned with ranch spices, topped with fresh chimichurri, creamy ranch dressing, and vibrant toppings. Perfect for family gatherings and casual parties.

Ingredients

Scale
  • 3–4 pounds pork shoulder (also called pork butt), trimmed of excess fat
  • 1 packet ranch seasoning mix (or about 1/4 cup homemade blend)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup chicken broth
  • 1 tablespoon olive oil
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped (optional)
  • 3 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon crushed red pepper flakes
  • Salt and pepper to taste
  • 2 cups cooked rice or cauliflower rice
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced or diced
  • 1/2 cup shredded cheddar or Monterey Jack cheese
  • 1/2 cup ranch dressing (store-bought or homemade)
  • Fresh lime wedges for garnish
  • Fresh cilantro leaves for garnish

Instructions

  1. Pat the pork shoulder dry with paper towels. In a small bowl, mix the ranch seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this seasoning blend all over the pork, pressing gently so it sticks.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned, about 3-4 minutes per side (optional but recommended).
  3. Place the pork in the slow cooker, pour in the chicken broth, cover, and cook on low for 8-10 hours or on high for 4-6 hours until fork-tender.
  4. While the pork cooks, combine chopped parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a bowl. Stir well and let it sit for at least 20 minutes to meld flavors.
  5. Remove the pork from the slow cooker and shred with two forks or shredding claws. Return the shredded pork to the slow cooker juices to keep it moist.
  6. Warm the rice (or cauliflower rice), black beans, and corn. Divide these among serving bowls as the base layer.
  7. Top each bowl with a generous scoop of pulled pork, a drizzle of ranch dressing, a few spoonfuls of chimichurri, cherry tomatoes, avocado slices, shredded cheese, and fresh cilantro leaves.
  8. Add lime wedges for squeezing over the top. Serve immediately and enjoy.

Notes

Searing the pork before slow cooking adds extra flavor but can be skipped if short on time. Use vegetable broth instead of chicken broth for a lighter flavor. Homemade chimichurri is recommended but store-bought works in a pinch. Adjust seasoning before serving and add lime juice for brightness. Store components separately for best freshness. Leftovers keep well refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: taco bowl, pulled pork, slow cooker, chimichurri, ranch seasoning, party bowl, easy dinner, family meal, Mexican fusion

Find it online: https://fuzzyforker.com/flavorful-ranch-taco-party-bowl-recipe-with-slow-cooker-pulled-pork-and-chimichurri-guide/