slow cooker hawaiian pork burrito bowls
Tuesday, March 26, 2019
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slow cooker hawaiian pork burrito bowls are a dinner saver as they cook all day in a homemade enchilada sauce then topped with sautéed peppers and juicy, seared pineapple!
ingredients
enchilada sauce:
- (14.5 oz) can tomato sauce
- 2 tablespoon tomato paste
- 2 tablespoon chili powder
- 2 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/8 teaspoon cayenne
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup pineapple juice
pork:
- 1 tablespoon coconut oil (or olive oil)
- 2 lbs pork sirloin roast
- 1 teaspoon chile powder
- 2 teaspoon cumin
- 2 teaspoon salt
- 2 teaspoon pepper
garnish:
- 1/2 tablespoon coconut oil
- 1 1/2 cups quinoa, uncooked, rinsed and drained
- 3 cups water
- 1 green onion, thinly sliced
- 2 bell peppers, thinly sliced (i used red and orange)
- 1 pineapple, sliced into rings
- avocado, sliced
- cilantro, chopped
instructions
enchilada sauce:
- in a crock pot, add the ingredients for the enchilada sauce: tomato sauce through the pineapple juice. whisk until well combined.
for the pork:
- in a large skillet, add the coconut oil and heat over medium high heat.
- season all sides of the pork with the cumin, chile powder, salt and pepper.
- add the pork to the skillet and sear on all sides, about 2 mins per side. once seared add to a slow cooker . spoon some of the enchilada sauce over the top of the pork. cook on high for 3 1/2 hours, or until done.
- remove the pork from the slow cooker and onto a large plate. shred with two forks. place back into slow cooker and mix well with the sauce.
to serve:
- cook the quinoa according to the packages instructions. set aside until ready to serve. remove from the heat.
- Full instructions visit @withsaltandwit
source http://bagikaninfonya.blogspot.com/2019/03/slow-cooker-hawaiian-pork-burrito-bowls.html