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

Pulled Pork Burrito Bowls With Salsa Verde Chipotle Sour Cream {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.

One comment

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).

This post may contain affiliate links (see affiliate disclosure for more information).

Burrito bowl: A bowl with rice on the bottom, topped with pulled pork, diced tomatoes, corn, black beans, cheese, green salsa, and sour cream
Print Recipe Pin Recipe
0 from 0 votes

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

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
Fillings/Toppings

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}

1 comments on “Pulled Pork Burrito Bowls With Salsa Verde Chipotle Sour Cream {Partial Slow Cooker}”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.