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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).
Pulled Pork Burrito Bowls
With salsa verde and chipotle sour cream
Prep Time20 mins
Cook Time20 mins
Inactive Cooking Time8 hrs
Total Time8 hrs 40 mins
Servings: 4
Equipment
- Slow cooker
- Aluminum foil
Ingredients
- 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
- Cumin
- Salt
- Corn and black bean salad half recipe
- 1 box Goya yellow rice mix
- 1 jar salsa verde
Chipotle Sour Cream
- ½ cup sour cream
- 1 tsp liquid from a can of chipotles in adobo sauce Tip: freeze what you don't use
Optional Toppings
- Guacamole
- Shredded cheese such as Monterey jack or white cheddar
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.
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