slow cooker hawaiian pork burrito bowls

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!


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


  • 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


  • 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


enchilada sauce:

  1. in a crock pot, add the ingredients for the enchilada sauce: tomato sauce through the pineapple juice. whisk until well combined.

for the pork:

  1. in a large skillet, add the coconut oil and heat over medium high heat.
  2. season all sides of the pork with the cumin, chile powder, salt and pepper.
  3. 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.
  4. 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:

  1. cook the quinoa according to the packages instructions. set aside until ready to serve. remove from the heat.
  2. Full instructions visit @withsaltandwit


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