I have a lot of home improvement projects going on at the moment, and my main goal last Sunday was getting my dog room finished. I knew I’d need most of the afternoon for that, so I wanted to make something easy that I could quickly assemble for dinner and lunches later on.
The list of ingredients for this recipe might seem long, but it really is an easy recipe. I braised the pork in my Le Creuset braiser, but you could easily use a slow cooker, too. This post includes instructions for both methods. This recipe also uses the corn and black bean salad recipe here, which is super easy to make.
- 2 lb. bone-in pork shoulder
- 2 medium onions, sliced
- 2 cloves garlic, grated
- 2 tsp. diced jalapeno pepper (canned is fine)
- 12 oz. beer
- 1 packet Sazon Goya
- Olive oil (if not cooking in a slow cooker)
- 3 cups chicken stock (if not cooking in a slow cooker)
- Corn and black bean salad (half recipe)
- Chipotle sour cream
- ½ cup sour cream
- 1 tsp liquid from a can of chipotles in adobo sauce
- 1 box Goya yellow rice mix
- 1 jar salsa verde
- Guacamole (optional)
- Monterey jack cheese (optional)
If you plan to use a braiser or dutch oven for the pork, scroll down for preparation instructions, then return here once the pork is finished. Stay in this section if you plan to use a slow cooker.
Rub pork shoulder on all sides with cumin and salt and place into slow cooker. Dissolve the Sazon Goya packet into the beer. Add onions, garlic, and jalapenos, and beer to the slow cooker. Cook on low for about 4 hours, until the meat easily comes apart with a fork. Remove the pork from the slow cooker. Shred the meat with a fork and set aside (keep warm in the oven or reheat later when assembling the bowls.)
Prepare the yellow rice according to the instructions on the package. While the rice is cooking, prepare the corn and black bean salad (only half of the recipe is needed) and chipotle sour cream. For the chipotle sour cream, combine ½ cup sour cream with 1 tsp liquid from a can of chipotles in adobo. (I keep chipotles in adobo in the freezer and thaw as needed because I rarely use the whole can all at once.)
Assemble the burrito bowls. Each bowl should have a base of rice topped with some pork, corn and black bean salad, salsa verde (about 2 tbsp. for each bowl), and a drizzle of the chipotle sour cream. You could also add Monterey Jack cheese and guacamole if desired.
For the ones I packed in my lunch box, I assembled each container with the rice, pork, and salsa verde. I packed a separate small container with the corn salad and sour cream so I could add that after reheating the rice and pork.
Instructions (Braiser or Dutch Oven)
Rub pork shoulder on all sides with cumin and salt. Set aside. Preheat oven to 325°. Preheat braiser or dutch oven on the stovetop over medium-high heat. (Scroll down for slow cooker instructions.)
Coat the pan with olive oil. Saute the onions, garlic, and jalapenos until the onions begin to caramelize. Make room in the middle for the pork and sear on each side (about 3 minutes per side). Stir the rest of the ingredients occasionally while the pork is searing (to keep them from burning). Remove the pork from the pan.
Deglaze the pan with the beer. Let it cook and reduce by half. Return the pork to the pan. Dissolve the Sazon Goya packet into the chicken stock, then add to the pan. The liquid should cover the pork by half. If it doesn’t, add more liquid (beer, chicken stock, or water). Bring the liquid to a boil, then transfer the braiser or dutch oven to the oven and cover with the lid. (Tip: I’m always afraid of spilling the liquid during the transfer, so I always move my pan into the oven with the lid off and put the lid on once it’s in the oven).
Check the pork after 1 hour, then flip it to the other side. Return it to the oven and cook it for another hour with the lid on. The pork should be tender enough to shred with a fork. If it isn’t, keep cooking and checking in 15 minute increments until it’s ready. Remove the lid and let it cook for another 15-20 minutes. Once it’s done, remove from the oven and shred with a fork.