Slow-Cooker Mexican Pork Burrito Bowls

Making Mexican burrito bowls at home is easy when you cook your pork in the slow cooker.

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12 reviews.
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  • prep time 30 min
  • total time 6 hr 30 min
  • ingredients 9
  • servings 8
 

Ingredients

1
large sweet onion, sliced
2
tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1
boneless pork shoulder (about 3 lb)
1
can (10 oz) Old El Paso™ red enchilada sauce
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/2
teaspoon salt
6
cups hot cooked white or brown rice
2
cups shredded lettuce
Salsa, shredded Mexican cheese blend and chopped fresh cilantro, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray 5-quart slow cooker with cooking spray. Place onion in cooker.
  • 2 Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.
  • 3 Cover; cook on High heat setting 5 to 6 hours or until tender. Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add chiles, salt and 1 cup of the strained sauce. Stir well.
  • 4 Spoon about 3/4 cup rice into each of 8 individual serving bowls. Top each with about 1/2 cup pork mixture and 1/4 cup lettuce. Garnish with salsa, cheese and/or cilantro.
  • 1 Spray 5-quart slow cooker with cooking spray. Place onion in cooker.
  • 2 Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.
  • 3 Cover; cook on High heat setting 5 to 6 hours or until tender. Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add chiles, salt and 1 cup of the strained sauce. Stir well.
  • 4 Spoon about 3/4 cup rice into each of 8 individual serving bowls. Top each with about 1/2 cup pork mixture and 1/4 cup lettuce. Garnish with salsa, cheese and/or cilantro.

EXPERT TIPS

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Expert Tips

Want to set your slow cooker in the morning and have dinner ready at night? This recipe can also be done by cooking the meat on Low heat setting 7 to 9 hours or until pork shreds easily when tested with fork.

Cover and refrigerate leftovers, and serve within 3 days.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
190),
% Daily Value
Total Fat
21g
21%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
110mg
110%;
Sodium
1080mg
1080%;
Total Carbohydrate
39g
39%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
39g
39%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
2%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.