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Slow-Cooked Pork Burrito Bowls
Slow-Cooked Pork Burrito Bowls
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Prep Time:
15 minutes
Total Time:
8 hours 15 minutes
Spicy pork filling over vibrant Spanish rice for a fiesta in your mouth! Ole!
Ingredients:
  • 2-lb pork boneless shoulder roast
  • 1 can (15 to 16 oz) pinto beans, rinsed and drained
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 2 packages (7.6 oz) Old El Paso™ Spanish Rice
  • 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 thick & chunky salsa
Instructions:
  • Remove any netting or strings from the pork roast. Place the pork in a 3- to 4-quart slow cooker. Surround the pork with beans, sprinkle dry taco seasoning mix over the pork, and pour green chiles over the beans.
  • Simmer covered on Low heat for 8 to 10 hours.
  • Prepare rice according to package instructions in a 3-quart saucepan with water and butter, 45 minutes before serving.
  • Take out the pork from the cooker and transfer it to a cutting board. Utilize two forks to shred the pork. Put the shredded pork back into the cooker and mix gently with the beans.
  • Serve by layering each bowl with flavorful elements: 1 cup rice, 1/2 cup pork mixture, 1/4 cup cheese, 1/4 cup lettuce, and a tasty tablespoon of salsa on top.

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