Slow-Cooked Pork Burrito Bowls

Tender pork shoulder shredded with traditional Mexican spices and served over brown rice and black beans with a vibrant pico de gallo.

• Prep: 20 min
• Cook: 3 hr
• Total: 3 hr 20 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.59/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein
• High-Fiber

Ingredients

• 1 pound pork shoulder (trimmed of visible fat)
• 1 yellow onion (medium, sliced)
• 1 lime (juiced)
• 2 teaspoon ground cumin
• 1.5 teaspoon dried oregano
• 1 teaspoon chili powder
• 0.75 teaspoon salt
• 0.5 cup brown rice (uncooked)
• 1 can black beans (rinsed and drained)
• 2 Roma tomatoes (diced)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Rub the pork shoulder with 1 1/2 teaspoons of the ground cumin, 1 teaspoon of the dried oregano, chili powder, and 1/2 teaspoon of the salt.
2. Place the sliced yellow onion in the bottom of a slow cooker. Place the seasoned pork on top. Add the lime juice and cook on low for 3 to 4 hours, or until the pork is fork-tender.
3. While the pork cooks, prepare the brown rice according to package directions.
4. To make the pico de gallo, mix the diced Roma tomatoes, 2 tablespoons of the chopped fresh cilantro, the remaining 1/2 teaspoon of cumin, and the remaining 1/4 teaspoon of salt.
5. Once the pork is tender, shred it using two forks right in the slow cooker juices, allowing the meat to absorb the liquid.
6. Prepare the black beans by placing them in a small saucepan with the remaining 1/2 teaspoon of dried oregano and a splash of water, heating gently until warmed through. Drain any excess liquid.
7. Assemble the burrito bowls: start with a base of brown rice, top with shredded pork, black beans, pico de gallo, and the remaining fresh cilantro.

Notes

To reduce active prep time even further, look for pre-sliced or pre-diced onions. You can also brown the pork for a few minutes before adding it to the slow cooker for deeper flavor, although this is optional.

Nutrition (per serving)

• Calories: 933
• Protein: 74.3 g
• Carbohydrates: 76.3 g
• Fat: 36.7 g
• Fiber: 15 g
• Sodium: 1436 mg
• Saturated Fat: 12.9 g
• Sugar: 4.9 g
• Cholesterol: 159 mg