Slow-Cooked Pork Burrito Bowls

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  • 15|min prep time
  • 8|hr|15|min total time
  • 10 ingredients
  • 9 servings

2-lb pork boneless shoulder roast
1
can (15 to 16 oz) pinto beans, rinsed and drained
1
envelope (1 oz) Old El Paso™ taco seasoning mix
1
can (4.5 oz) Old El Paso™ diced green chiles, undrained
2
packages (7.6 oz each) Old El Paso™ Spanish rice mix
5
cups water
2
tablespoons butter or margarine
2 1/4
cups shredded Mexican blend cheese (9 oz)
2 1/4
cups shredded lettuce
3/4
cup Old El Paso™ Thick 'n Chunky salsa

Directions

  1. 1 If pork roast comes in netting or is tied, remove netting or strings. In 3- to 4-quart slow cooker, place pork. Pour beans around pork. Sprinkle dry taco seasoning mix over pork. Pour green chiles over beans.
  2. 2 Cover and cook on Low heat setting 8 to 10 hours.
  3. 3 About 45 minutes before serving, in 3-quart saucepan, make rice mixes as directed on package, using water and butter.
  4. 4 Remove pork from cooker; place on cutting board. Use 2 forks to pull pork into shreds. Return pork to cooker; gently stir to mix with beans.
  5. 5 To serve, spoon about 1 cup rice into each serving bowl, top with 1/2 cup pork mixture, 1/4 cup cheese, 1/4 cup lettuce and about 1 tablespoon salsa.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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