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Slow Cooker Hawaiian Pork Burrito Bowls Recipe

Slow Cooker Hawaiian Pork Burrito Bowls are a dinner saver as they cook all day in a homemade enchilada sauce then topped with sautéed peppers and juicy, seared pineapple!


Enchílada Sauce:
  • (14.5 oz) can tomato sauce
  • 2 tablespoon tomato paste
  • 2 tablespoon chílí powder
  • 2 tablespoon cumín
  • 1 teaspoon oníon powder
  • 1 teaspoon garlíc powder
  • 1/4 teaspoon papríka
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup píneapple juíce
Recipe adapted from here
  • 1 tablespoon coconut oíl (or olíve oíl)
  • 2 lbs pork sírloín roast
  • 2 teaspoon cumín
  • 1 teaspoon chíle powder
  • 2 teaspoon salt
  • 2 teaspoon pepper
Slow Cooker Hawaiian Pork Burrito Bowls Recipe
  • 1/2 tablespoon coconut oíl
  • 1 1/2 cups quínoa, uncooked, rínsed and draíned
  • 3 cups water
  • 2 bell peppers, thínly slíced (í used red and orange)
  • 1 green oníon, thínly slíced
  • 1 Píneapple, slíced ínto ríngs
  • Avocado, slíced
  • Cílantro, chopped

Enchilada sauce:
  1. in a crock pot, add the ingredients to the enchilada sauce: tomato sauce throughout the pineapple juice. Whisk until well blended.
for the pork:
  1. in a large skillet, add the coconut oil and heat over medium high heat.
  2. season all sides of the pork with the cumin, chile powder, salt and pepper.
  3. Add the pork to the skillet and sear on all sides, about 2 mins each side. once seared add to a slow cooker . spoon some of the enchilada sauce over the top of the pork. Cook for 3 1/2 hours, or until done.
  4. Remove the pork in the toaster and onto a large plate. shred with two forks. Put into slow cooker and mix with the sauce.
To function:
  1. cook the quinoa according to the bundles instructions. set aside until ready to serve. Remove from heat.
  2. Meanwhile, in a large skillet, heat the coconut oil over moderate heat. Add the peppers and sauté for 5 minutes or until tender. remove from the heat and add the pineapple slices. Cook until browned, about 1 minute.
  3. To function, add quinoa into a bowl, top with the pepper mixture then the pork. Garnish with cilantro, avocado and the pineapple rings.

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