Slow-Cooked Pork Burrito Bowls

Health score
20%
Slow-Cooked Pork Burrito Bowls
495 min.
9
395kcal

Suggestions


Are you ready to elevate your lunch or dinner game with a dish that’s bursting with flavor and comfort? Look no further than these Slow-Cooked Pork Burrito Bowls! Perfect for gatherings or meal prep, this recipe serves up to nine people, making it an ideal choice for family dinners or casual get-togethers with friends.

Imagine tender, juicy pork shoulder that has been slow-cooked to perfection, infused with the rich flavors of taco seasoning and zesty green chiles. The combination of pinto beans adds a hearty touch, while the fluffy Spanish rice serves as a delightful base for this mouthwatering meal. Each bowl is topped with a generous helping of shredded Mexican blend cheese, crisp lettuce, and a dollop of thick and chunky salsa, creating a symphony of textures and tastes that will leave everyone craving more.

Not only is this dish delicious, but it’s also incredibly easy to prepare. Simply set your slow cooker and let it work its magic while you go about your day. In just under eight hours, you’ll have a satisfying meal that’s ready to be enjoyed. Whether you’re looking for a comforting dinner option or a crowd-pleasing dish for your next gathering, these Slow-Cooked Pork Burrito Bowls are sure to impress!

Ingredients

  • lb pork shoulder boneless
  • 15 oz pinto beans rinsed drained canned
  • oz taco seasoning 
  • oz chilis green undrained chopped canned
  • 7.6 oz old el rice spanish
  • cups water 
  • tablespoons butter 
  • oz cheddar cheese shredded
  • 2.3 cups lettuce shredded
  • 0.8 cup salsa thick

Equipment

  • bowl
  • sauce pan
  • slow cooker
  • cutting board

Directions

  1. If pork roast comes in netting or is tied, remove netting or strings. In 3- to 4-quart slow cooker, place pork.
  2. Pour beans around pork.
  3. Sprinkle dry taco seasoning mix over pork.
  4. Pour green chiles over beans.
  5. Cover and cook on Low heat setting 8 to 10 hours.
  6. About 45 minutes before serving, in 3-quart saucepan, make rice mixes as directed on package, using water and butter.
  7. 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.
  8. 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.

Nutrition Facts

Calories395kcal
Protein35.31%
Fat33.81%
Carbs30.88%

Properties

Glycemic Index
8.56
Glycemic Load
2.35
Inflammation Score
-7
Nutrition Score
23.72565227747%

Flavonoids

Apigenin
0.02mg
Luteolin
0.01mg
Kaempferol
0.03mg
Myricetin
0.01mg
Quercetin
0.26mg

Nutrients percent of daily need

Calories:394.89kcal
19.74%
Fat:14.76g
22.71%
Saturated Fat:6.58g
41.14%
Carbohydrates:30.33g
10.11%
Net Carbohydrates:26.01g
9.46%
Sugar:3.52g
3.91%
Cholesterol:87.41mg
29.14%
Sodium:1095.69mg
47.64%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:34.69g
69.37%
Vitamin B1:0.89mg
59.64%
Vitamin B3:11.9mg
59.5%
Selenium:38.43µg
54.9%
Vitamin B6:0.9mg
45.02%
Phosphorus:446.05mg
44.61%
Vitamin B2:0.65mg
38.34%
Calcium:241.75mg
24.17%
Zinc:3.42mg
22.83%
Potassium:738.88mg
21.11%
Vitamin B12:1.23µg
20.48%
Manganese:0.41mg
20.34%
Vitamin A:916.12IU
18.32%
Fiber:4.33g
17.31%
Iron:3.1mg
17.22%
Folate:66.73µg
16.68%
Magnesium:64.17mg
16.04%
Vitamin B5:1.35mg
13.48%
Copper:0.25mg
12.27%
Vitamin C:6.98mg
8.46%
Vitamin K:7.6µg
7.23%
Vitamin E:1.02mg
6.8%