We’re all familiar with the idea of burrito bowls and, if you’re anything like me, you are also very familiar with shredded meat in the crockpot. It’s just one of those things slow cookers do best. Rather than a carnitas-style pork, which is what I would normally gravitate toward, this pork is cooked in a homemade enchilada sauce with pineapple juice for a bit of island-y flavor. I also added ginger and soy sauce , both ingredients I use in this Hawaiian chicken marinade, a recurring favorite of ours. Like all burrito-style bowls, you can change up the ingredients to suit your likes and preferences. (My kids would have preferred I changed this up to include rice or corn instead of quinoa. Sorry, kids!)
Now, I will fully admit this recipe is kind of annoying in that you have meat made in the slow cooker, quinoa cooked on the stove top, and vegetables/fruits that are grilled. I know, right? But I’m still posting it because you can always use the shredded meat for another application, cook things differently, prep ahead, etc. I ended up using my grill pan for the vegetables (I actually don’t care for grill pans, but that is a discussion for another day) but you could easily saute them, broil them, or throw them into the slow cooker toward the end.
The ingredients and flavors really come together well here, and it’s always nice to have another slow cooker recipe in my arsenal. This would be equally delicious with chicken thighs (though you may want to reduce the cooking time slightly if you go that route) or beef.
Slow Cooker Hawaiian Pork Burrito Bowls
- 20 minutes
- 8-10 hours
- 6 servings
- 2 lb. pork roast
- 1 Tbsp. oil
- 1 (14.5 oz) can tomato sauce
- 1 Tbsp. tomato paste
- 2 Tbsp. chili powder
- 1 Tbsp. cumin
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ¼ tsp. paprika
- ⅛ tsp. cayenne
- 2 tsp. peeled and grated ginger
- 1.5 Tbsp. soy sauce
- 1 cup pineapple juice
- For serving:
- Lime quinoa (cooked from 1.5 cups dry, with lime zest/juice added)
- Grilled bell peppers
- Grilled pineapple slices
- Season the pork roast liberally with salt and pepper. Heat a large cast iron or stainless steel pan over medium high heat. Add the oil and, once hot, sear the pork on all sides, 2-3 minutes per side.
- Meanwhile, mix together (you can do this directly in the slow cooker bowl) the remaining ingredients (through pineapple juice) and season to taste with salt and pepper. Place the seared pork in the slow cooker and pour the enchilada sauce over it (or, spoon some over the top if you mixed it all in the slow cooker). Cook on low for 8-10 hours. Shred with two forks and mix thoroughly with the sauce (if necessary, you can increase the slow cooker to high and cook for a little longer with the lid off, to thicken the sauce a bit).
- Serve in bowls with quinoa, peppers, pineapple, avocado, cilantro, or any garnishes of your choice.