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With Salt and Wit

Laugh Often. Eat Well.

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!

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Slow Cooker Hawaiian Pork Burrito Bowls

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!

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!” alt=”alt description” />

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!

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!

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!

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!

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!

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!

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!

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 burrito bowls 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!

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!

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!

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!

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!

Items I used to make this recipe:

Hawaiian Pork Burrito Bowls
 
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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!
Author:
Recipe type: Dinner
Serves: 6
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
  • ¼ teaspoon paprika
  • ⅛ teaspoon cayenne
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup pineapple juice
  • Pork:
  • 1 Tbsp coconut oil (or olive oil)
  • 2 lbs pork sirloin roast
  • 2 tsp cumin
  • 1 tsp chile powder
  • 2 tsp salt
  • 2 tsp pepper
  • Garnish:
  • ½ tbsp coconut oil
  • 1½ 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
  1. Enchilada Sauce: In a crock pot, add the ingredients for the enchilada sauce: tomato sauce through the pineapple juice. Whisk until well combined.
  2. For the Pork: In a large skillet, add the coconut oil and heat over medium high heat.
  3. Season all sides of the pork with the cumin, chile powder, salt and pepper.
  4. 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 3½ hours, or until done.
  5. 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.
  6. To serve:
  7. Cook the quinoa according to the packages instructions. Set aside until ready to serve. Remove from the heat.
  8. 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.
  9. To serve, add quinoa to a bowl, top with the pepper mixture then the pork. Garnish with the pineapple rings, avocado and cilantro.
Nutrition Information
Calories: 525 Fat: 15g Saturated fat: 5g Carbohydrates: 54g Sugar: 17g Fiber: 9g Protein: 43g

 Craving more Mexican inspired dishes?

Flavorful skinny queso dip made with american cheese, almond milk and greek yogurt to provide extra creaminess but with fraction of the fat! A creamy and healthy spin on the classic mexican dip!

Skinny Queso {Made with Greek Yogurt}

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Slow Cooker Honey Chipolte Chicken Tacos

Cheesy Firecracker Baked Chicken Taquitos are a healthier alternative to their store bought sidekicks! Filled with gooey, spicy cheese, corn, chicken and peppers, they are super crispy thanks to a quick bake in the oven!

Baked Firecracker Cheesy Chicken Taquitos

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!

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Reader Interactions

Comments

  1. If this is what getting back on track looks like, sign me ALL UP! These looks seriously so delicious!
    AND, I really need to try that time hop thing. I’ve seen it, and just never do it. Yay for being our own bosses! 🙂 xoxo Pinned!

    Reply

  9. Looks too beautiful to eat meg!! Awesome job on this one! I’ll be making it when everyone is back up to par over here.

    Reply

  19. Made this last night with some homegrown avocados given to me by a friend who is a personal chef and has his own garden and orchard. The recipe was fantastic! I had no quinoa so I had to use brown rice, but it soaked up the flavors nicely. And I think I will give my friend a big hug when I see him at the gym,

    Reply

  21. What do you use for the pineapple juice? I am trying to avoid canned items and I don’t want to but a large carton of juice. If you are serving it with fresh pineapple, can you obtain your juice from that pineapple?

    Reply

    • Hi Kimberly, I used canned pineapple juice. You could always juice the fresh pineapple if you would like but their won’t be fresh juice per se, just from cutting the pineapple. Let me know if that helps! Enjoy 🙂

      Reply

  22. I was just saying the other day how much I love burritos and Mexican food but find it can get a bit time consuming if you are making a variety of items. Love this ideas using the slow cooker! And your photos are beautiful!

    Reply

    • So true! We are prepping for a party tomorrow night, and we are making just our go-to’s (nothing fancy) because there is too many components! Thanks lady!

      Reply

  26. These look all kinds of delicious! I love all the bright colors from the fruits and veggies and that sauce sounds amazing! My favorite kind of dinner!

    Reply

  28. Megan, Trying this recipe today, BUT in the ingredients list you have a half red onion but nowhere in the directions do you say what to do with it nor is it seen in any of the photos….instead I see green onions as a garnish. I’ll assume cook it with the peppers. I’ll let you know how it turns out! Looks and smells delish so far!

    Reply

    • Hi Jules, You could try but I am not certain as I have not tested it out. I prefer to have my meat separate from the quinoa because if you cooked it all together, it will be more like a casserole but if you prefer that you could certainly try it out; I just can’t guarantee what the results will be.
      If you try it out, please let me know the results. Enjoy!

      Reply

  32. This is delicious!! I made this yesterday and the bowls were fantastic!! I think the leftovers may be even more delicious- I served it up in quesadillas with Mexican blend cheese, and everyone complained when the meat was gone and they couldn’t get thirds! Thank you so much for such a winning recipe!

    Reply

    • Oh, thank you! I love hearing that and so happy you all enjoyed it.
      And gosh, when the bowls are empty is the worst!
      Thanks Tausha!

      Reply

  33. I discovered this recipe last summer (2015) on Pinterest. It is my absolute FAVORITE!! It is so good and perfect if you are on gluten free diet!!! I have not gotten into quinoa yet, so serve it over brown rice. Another option is tacos (soft corn or the crunchy). Thank you for sharing!!!

    Reply

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