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!
Happy New Year!
As I look back over 2014, it was an adventure filled year that has landed me somewhere I never thought imaginable. A year ago, I never thought I would be my own boss and making friends all over the country just through this blog. It truly has blown me away, every day is completely different and I am challenged consistently. But I wouldn’t have it any other way.
I recently found the app TimeHop. Have you seen it? It shows you social posts and photos you took on that day in the years past. But you can only see that day! You can’t go back or forward if you missed a day. It is scary/funny/embarrassing all at the same time. Seeing myself right out of college gives me some pretty good laughs but it also has started including my first posts here on this blog. Which are also scary/funny/embarrassing but we all have to start somewhere! And that start has changed my life in ways I never thought imaginable. So thank you to all you amazing readers for keep coming back and back again to hear and see my kitchen disasters and successes!
As the new year rolls around, so does our renew to kick the bad habits to the curb and bring on the healthier lifestyle. But that does not mean you have to lack flavors. In all honesty, I hate to hear that people say healthy eating is boring. They haven’t ventured around my blog then 😉 Kidding! Sorta. No really. Just for something to be healthy doesn’t mean it has be a plateful of bland baked chicken and steamed broccoli. Herbs and spices are the key to a flavor-filled dish that doesn’t require you to continue wearing your sweatpants past the cookie filled December we just had!
We fell in love with these Hawaiian Pork Burrito Bowls as I was craving my weekly fill of Mexican but wanted a tropical fare as I head to Mexico soon for a little adults only vacation! I can only imagine how many margaritas I am going to enjoy carefree while sinking my toes in the sand that week. Needless to say, it can’t come soon enough!
But to get me in the mood plus get in swimsuit condition, I thought to first recreate a favorite: Chipotle Pork Burrito Bowl Recipe. But then with Mexico on my mind, a healthy burrito bowl recipe filled with tropical flavors of pineapple and avocado were just what we needed. It is sweet. It is spicy. And it will take you to the tropics with one bite!
For maximum flavor, I chose to season the pork then sear on the stove top before adding to the slow cooker. It helps to provide those flavor filled edges that everyone seeks out. But if you are short on time in the morning, just throw it all in the slow cooker and forget about it! The pork simmers in a homemade enchilada sauce but feel free to use your favorite if you care, but honestly, this homemade version is a million times better than the store bought and you probably have all the ingredients in your pantry as we speak! Before serving, cook up some quinoa (or brown rice if that is how you roll), top with crisp peppers, pineapple, sliced avocado, lime wedges and devour! So delicious!
Make sure to add these Pork Burrito Bowls to your weekly dinner rotation and be off to the tropics in no time!
meal prep tips:
-
Cook and cool quinoa. Store in sealed container in the fridge then reheat before serving.
-
Prechop veggies. Store in sealed container in the fridge. Or cook the veggies, store in the fridge then reheat at meal time, Your choice.
-
This meal reheats well so make earlier then reheat at meal time, ie. lunches, dinner.
Hawaiian Pork Burrito Bowls
Megan
Yields 6
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!
30 minPrep Time
3 hr, 30 Cook Time
4 hrTotal Time
Save Recipe
Ingredients
Enchilada Sauce:- (14.5 oz) can tomato sauce
- 2 tablespoon tomato paste
- 2 tablespoon chili powder
- 2 tablespoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup pineapple juice
Pork:- 1 tablespoon coconut oil (or olive oil)
- 2 lbs pork sirloin roast
- 2 teaspoon cumin
- 1 teaspoon chile powder
- 2 teaspoon salt
- 2 teaspoon pepper
Garnish:- 1/2 tablespoon coconut oil
- 1 1/2 cups quinoa, uncooked, rinsed and drained
- 3 cups water
- 2 bell peppers, thinly sliced (I used red and orange)
- 1 green onion, thinly sliced
- 1 Pineapple, sliced into rings
- Avocado, sliced
- Cilantro, chopped
Instructions
Enchilada Sauce:- In a crock pot, add the ingredients for the enchilada sauce: tomato sauce through the pineapple juice. Whisk until well combined.
For the Pork: - In a large skillet, add the coconut oil and heat over
medium high heat. - Season all sides of the pork with the cumin, chile powder,
salt and pepper. - Add the pork to the skillet and sear on all sides, about 2 mins per side. Once seared add to a slow cooker . Spoon some of the enchilada sauce over the top of the pork. Cook on high for 3 1/2 hours, or until done.
- Remove the pork from the slow cooker and onto a large plate. Shred with two forks. Place back into slow cooker and mix well with the sauce.
To serve:- Cook the quinoa according to the packages instructions. Set aside until ready to serve. Remove from the heat.
- Meanwhile, in a large skillet, heat the coconut oil over medium heat. Add the peppers and sauté for 5 minutes or until soft. Remove from the heat and add the pineapple slices. Cook until slightly browned, about 1 minute.
- To serve, add quinoa to a bowl, top with the pepper mixture then the pork. Garnish with the pineapple rings, avocado and cilantro.
http://withsaltandwit.com/pork-burrito-bowls/
Megan
Yields 6
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!
30 minPrep Time
3 hr, 30 Cook Time
4 hrTotal Time
Save Recipe
Ingredients
- (14.5 oz) can tomato sauce
- 2 tablespoon tomato paste
- 2 tablespoon chili powder
- 2 tablespoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup pineapple juice
- 1 tablespoon coconut oil (or olive oil)
- 2 lbs pork sirloin roast
- 2 teaspoon cumin
- 1 teaspoon chile powder
- 2 teaspoon salt
- 2 teaspoon pepper
- 1/2 tablespoon coconut oil
- 1 1/2 cups quinoa, uncooked, rinsed and drained
- 3 cups water
- 2 bell peppers, thinly sliced (I used red and orange)
- 1 green onion, thinly sliced
- 1 Pineapple, sliced into rings
- Avocado, sliced
- Cilantro, chopped
Instructions
- In a crock pot, add the ingredients for the enchilada sauce: tomato sauce through the pineapple juice. Whisk until well combined.
- In a large skillet, add the coconut oil and heat over
medium high heat. - Season all sides of the pork with the cumin, chile powder,
salt and pepper. - Add the pork to the skillet and sear on all sides, about 2 mins per side. Once seared add to a slow cooker . Spoon some of the enchilada sauce over the top of the pork. Cook on high for 3 1/2 hours, or until done.
- Remove the pork from the slow cooker and onto a large plate. Shred with two forks. Place back into slow cooker and mix well with the sauce.
- Cook the quinoa according to the packages instructions. Set aside until ready to serve. Remove from the heat.
- Meanwhile, in a large skillet, heat the coconut oil over medium heat. Add the peppers and sauté for 5 minutes or until soft. Remove from the heat and add the pineapple slices. Cook until slightly browned, about 1 minute.
- To serve, add quinoa to a bowl, top with the pepper mixture then the pork. Garnish with the pineapple rings, avocado and cilantro.
Click Here for Nutritional Information.
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
114there is more where that came from!
Comments