Slow Cooker Mexican Pork Burrito Bowls

By Marnie

prep time 30 min
total time 6 hr 30 min
servings 8

Ingredients

• 1 large sweet onion, sliced
• 2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
• 1 boneless pork shoulder (about 3 lb)
• 1 can (10 oz) Old El Paso® red enchilada sauce
• 1 can (4.5 oz) Old El Paso® chopped green chiles, drained
• 1/2 teaspoon salt
• 6 cups hot cooked white or brown rice
• 2 cups shredded lettuce
• Salsa, shredded Mexican cheese blend and chopped fresh cilantro, if desired

Preparation

Step 1

1 Spray 5-quart slow cooker with cooking spray. Place onion in cooker.
2 Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.
3 Cover; cook on High heat setting 5 to 6 hours or until tender. Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add chiles, salt and 1 cup of the strained sauce. Stir well.
4 Spoon about 3/4 cup rice into each of 8 individual serving bowls. Top each with about 1/2 cup pork mixture and 1/4 cup lettuce. Garnish with salsa, cheese and/or cilantro.