Easy Crock-Pot Pulled Pork Burrito Bowls

Easy Crock-Pot Pulled Pork Burrito Bowls

from livesimply.me
390 min

Easy Crock-Pot Pulled Pork Burrito Bowls are as the name in the title implies, easy!

Ingredients

  • 4-5 lb boneless pork butt
  • 1 large yellow onion (cut into wedges)
  • 4 garlic cloves (crushed and sliced)
  • 1 TB chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp salt (If your chipotle peppers have salt listed as an ingredient decrease this amount to 1/2 tsp.)
  • 1/2 tsp black pepper
  • 1/2 cup ale
  • 1 lime (juiced)
  • 1/4 cup canned chipotle peppers in adobo sauce
  • 4 cups chicken broth (vegetable, or beef broth--Water may be substituted.)
  • 2 cups jasmine rice (or basmati rice--Brown rice may be used but the cooking time will differ.)
  • 1 lime (juiced)
  • 1 TB extra virgin olive oil
  • 1 tsp salt
  • 1/4 cup chopped fresh cilantro
  • hass avocados

Directions

  1. 1

    In a small bowl, combine the spices: chili powder, cumin, oregano, paprika, salt, and pepper. Rub the meat on all sides with the spice rub.

  2. 2

    In the base of a crock-pot, place the onion wedges and garlic. Place the rubbed pork over the top of the onions and garlic, followed by the beer, lime juice, and then the chipotle peppers. Cook the pork on high for 6 hours.

  3. 3

    After six hours, the meat should easily pull apart when shredded with a fork. Using two forks, shred the meat. Serve the pulled pork over rice (recipe below). Top with your choice of toppings. Retain some of the juice from the crock-pot if you plan to store the meat in the fridge or freezer.

  4. 4

    For the rice: In a large pot, bring the broth, rice, lime juice, salt, and olive oil to a boil. Cover the pot with a lid, and then reduce to a simmer. Simmer the rice for 20 minutes, until the rice has absorbed the liquid. Remove the rice from the heat and stir in the chopped cilantro. Serve under the pulled pork.