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. I got the slow cooker cooking method from Cooking for Two (specifically, the aluminum foil idea and the internal temperature needed).

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Pulled Pork Burrito Bowls {Partial Slow Cooker}

These pulled pork burrito bowls are perfect for dinner or to reheat for lunch. They're loaded with fresh ingredients and complex flavors. The chipotle sour cream adds a cool heat.

Prep Time20 mins

Cook Time20 mins

Slow Cooker Cooking Time8 hrs

Total Time8 hrs 40 mins

Course: Main Course

Cuisine: Mexican, Tex-Mex

Keyword: burrito bowl, crock pot pulled pork, pork burrito bowl

Servings: 4

Equipment

• Slow cooker
• Aluminum foil

Ingredients

Pulled Pork

• 2 lb bone-in pork shoulder
• 2 medium onions sliced
• 2 cloves garlic minced
• 2 tsp diced jalapeno peppers canned is fine
• 12 oz beer
• 1 packet Sazon Goya
• ground cumin
• kosher salt

Chipotle Sour Cream

• ½ cup sour cream
• 1 tsp liquid from a can of chipotle peppers in adobo sauce Tip: freeze what you don't use

Fillings/Toppings

• 1 box Goya yellow rice mix
• 1 jar salsa verde
• Shredded cheese such as Monterey jack or white cheddar
• Corn and black bean salad  half recipe

Instructions

Cook Pork

• Ball up 4-6 pieces of aluminum foil and place in the bottom of the slow cooker. This will elevate the pork so it stays out of the fat while it's cooking.
• Dissolve the Sazon Goya packet into the beer. Add onions, garlic, and jalapenos, and beer mixture to the slow cooker. 
• Rub pork shoulder on all sides with cumin and salt and place into slow cooker. 
• Cook on low for about 8 hours. Check the temperature with a meat thermometer. It should be 195° or higher. If not, keep cooking and check the temperature periodically until it's at least 195°.
• 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 Other Components

• Prepare the yellow rice according to the instructions on the package.
• Make the corn and black bean salad (only half of the recipe is needed) if you didn't prepare it in advance.
• Make the chipotle sour cream by combining the sour cream and chipotle liquid.
• Get other optional toppings ready.

Assemble Bowls

• 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. Top with optional toppings.

Notes

The reason for such a high internal temperature for the pork is that it needs to get that hot to be able to pull easily.