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
- 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
- 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
- Shredded cheese such as Monterey jack or white cheddar
- 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 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.