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U.S. Highbush Blueberry Council

Blueberry Pork Rice Bowl

Blueberry Pork Rice Bowl

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

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

Ingredients

Ingredients

  • 14 1/4 lbs pork, carnitas (USDA or JTM Food Grp)
  • 18 1/2 lbs rice, whole grain fried rice
  • 4 3/4 lbs blueberries, oven warmed
  • 25 fl oz BBQ sauce
  • 6 oz wt green onions, fresh

Preparation

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.

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