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U.S. Highbush Blueberry Council

Blueberry Pork Rice Bowl
blueberry-pork-bowl_final-website

Recipe developed by Chef Jason K. Morse, CEC, 5280 Culinary, LLC

For easy school foodservice printing, download this recipe in a PDF.

Ingredients

  • 14 ¼ lbs pork, carnitas (USDA or JTM Food Grp)
  • 18 ½ lbs rice, whole grain fried rice
  • 4 ¾ lbs blueberries, oven warmed
  • 25 fl oz BBQ sauce
  • 6 oz wt green onions, fresh

Instructions

  1. Assemble the rice bowl as follows: 1ea 8 oz spoodle of rice = 5.9 oz serving for 1 grain, 2 oz slotted spoodle of oven warmed blueberries, 4 ½ oz wt of pork carnitas, ½ fl oz BBQ sauce, 1 tsp green onion garnish
  2. Serve immediately. Not recommended to make ahead and hold, blueberries will turn to mush and affect the rice quality.
  3. HACCP Process – Step 2 – Same Day Service.

Number of servings (yield): 50

Nutrition

Per serving:

Calories: 500

Saturated Fat: 3 g

Iron: 12%

Protein: 24 g

Cholesterol: 50 mg

Calcium: 6%

Carbohydrates: 77 g

Vitamin A: 94%

Sodium: 1077 mg

Total Fat: 12 g

Vitamin C: 25%

Dietary Fiber: 6 g

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