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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).

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Burrito bowl: A bowl with rice on the bottom, topped with pulled pork, diced tomatoes, corn, black beans, cheese, green salsa, and sour cream

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5 from 1 vote

Pulled Pork Burrito Bowls {Partial Slow Cooker}

Name: Pulled Pork Burrito Bowls {Partial Slow Cooker}
Prep time: 20 min
Cook time: 20 min
Total time: 520 min
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; ground cumin; kosher salt; ½ cup sour cream; 1 tsp liquid from a can of chipotle peppers in adobo sauce (Tip: freeze what you don't use); 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)

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:

Equipment

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.

Pulled Pork Burrito Bowls With Salsa Verde Chipotle Sour Cream {Partial Slow Cooker}

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