Sweet Pork Burrito Bowls

Sweet Pork Burrito Bowls made with slow cooker shredded pork, Mexican rice, beans, lettuce, pico, and salsa. A go-to dinner idea for serving to guests.

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Course: Main Course

Cuisine: American, Mexican

Keyword: beans, Burrito Bowls, Lettuce, Mexican Rice, Pico, Salsa, Shredded Pork, Slow Cooker, Sweet Pork

Prep Time: 20

Cook Time: 4

Total Time: 4 20

Servings: servings

Calories: 282kcal

Author: Kirsten Simon

Cost: 15

Equipment

1 Slow Cooker
1 Blender

Ingredients

2-4 pounds pork shoulder
3 cups Coke divided
1 teaspoon garlic powder
1 cup water
1 can diced green chiles
10 oz red enchilada sauce or homemade, ½ the recipe
1/2 cup brown sugar
Cooked Mexican Rice (or cilantro lime rice)
Lettuce chopped
Black beans (or pinto beans), drained and warmed
Homemade salsa or pico de gallo

Instructions

Season pork on all sides with pepper and a little bit of salt. Add pork to the bottom of a slow cooker.
Sprinkle garlic powder over pork and pour in 2 cups of coke and 1 cup water to slow cooker.
Cook on high for 3 hours or on low for 6 hours.
Remove pork from the slow cooker and drain any liquid left in the pot. Shred the pork and return it to the pot.
To a blender add enchilada sauce, green chiles, 1 cup of coke and ½ cup brown sugar. Blend until smooth.
Pour over shredded pork. Cover and cook on low for 1 more hour, or high for 30 minutes

Notes

Storing: Store all ingredients separately in the refrigerator for 3-4 days.
Freezing: You can freeze the slow cooker shredded pork for up to 3 months. Allow pork to cool completely and put it in a freezer safe bag or container in the freezer. Thaw in the fridge overnight.

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