Pulled Pork Burrito Bowl

Pulled Pork Burrito Bowls With Salsa Verde & Chipotle Sour Cream

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Pulled Pork Burrito Bowl.png

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 Bowl
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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
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: burrito bowl, crock pot pulled pork, pork burrito bowl
Servings: 4


  • Slow cooker
  • Aluminum foil


  • 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


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.


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. 

1 comments on “Pulled Pork Burrito Bowls With Salsa Verde & Chipotle Sour Cream”

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