Slow Cooker Hawaiian Pork Burrito Bowls

Prep time: 30 minutes | Cook Time: 3 hours 30 minutes | Total Time: 4 hours

This Slow Cooker Hawaiian Pork Burrito Bowl will save you when it comes to dinner, because you can leave it to cook all day in the enchilada sauce and top with sautéed peppers and pineapple seared on the sides. Serving size is 6 to 8 people

What you’ll need:

Enchilada Sauce

  • 1 can of tomato sauce (14.5 oz)
  • 2 tbsp. of tomato paste
  • 2 tbsp. of chilli powder
  • 2 tbsp. of cumin
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1/4 tsp of paprika
  • salt and pepper to taste
  • 1 cup of pineapple juice

Pork:

  • 1 tbsp. of coconut oil
  • 2 lbs of pork sirloin roast
  • 2 tsp of cumin
  • 1 stp of chile powder
  • salt and pepper to taste

Garnish:

  • 1/2 tbsp. of coconut oil
  • 11/2 cups of quinoa, uncooked (rinsed and drained)
  • 3 cups of water
  • 2 bell peppers, sliced thinly (you can use red and orange)
  • half of a red onion, sliced thinly
  • 1 pineapple sliced in rings
  • 1 sliced avocado
  • chopped cilantro

Instructions:

  1. Add the ingredients in a crockpot for the enchilada sauce as shown above.
  2. In a large pan add coconut oil and heat with medium-high heat. Put the seasoning for the pork all over the pork. Place the pork on the pan and sear both sides, 2 minutes per side. After searing, place in the crockpot. Make sure to spoon a bit of the enchilada sauce over the top. Cook in crockpot on High heat for about 3 1/2 hours.
  3. Remove the pork after 3 1/2 hours onto a large plate. Shred the pork with 2 forks and place back into the crockpot and stir it into the sauce.
  4. Serving:
  5. Cook the quinoa following the instructions on the package. Remove from heat and set it aside until ready to eat.
  6. In a large pan, heat the coconut oil on medium heat and add the peppers. Sauté the peppers for about 5 minutes or until soft. Remove from the heat and add the slices of pineapple. Cook until pineapple is slightly brown (about 1 minute)
  7. Place quinoa in a bowl and top with the pepper mixture made in step 6 and then add the pork. Garnish with the pineapple slices, cilantro and sliced avocado. Serve!

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