grilled margarita pork bowl

prep time: 10 minutes + marinate time
cook time: 3 hours, 30 minutes
ready in: 11 hours, 40 minutes

makes: 8 servings, 6 oz. each


  • 3/4 cup bottled margarita mix
  • 1/4 cup finely chopped fresh cilantro
  • 1 jalapeño, seeded and finely chopped*
  • 2 large garlic cloves, minced
  • 2½ lb. pork shoulder roast
  • 3 cups cooked brown rice
  • Toppings (optional): Green salsa, shredded cheese and reduced-fat sour cream

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a large resealable plastic bag combine margarita mix, cilantro, jalapeño and garlic; mix well. Add pork to bag; seal bag. Shake and turn bag to coat all sides of pork. Refrigerate at least 8 hours.
  2. Place a disposable foil pan under center of grill rack; fill pan with water to a depth of 3 inches. Preheat grill to medium-low indirect heat (275°F –300°F). Remove roast from marinade; discard marinade. Place pork in center of rack. Grill 3½ hours or until fork-tender.
  3. Transfer pork to a cutting board; cover loosely with foil. Let stand 10 minutes. Shred pork with 2 forks. Serve over rice in individual bowls. If desired, top with salsa, cheese and sour cream.
  4. *Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, soapy water afterward.

per serving: 210 calories, 5g fat, 2g saturated fat, 50mg cholesterol, 60mg sodium, 23g carbohydrate, 1g fiber, 6g sugars, 17g protein