Slow-Cooker Mexican Pork Burrito Bowls Recipe

Name: Slow-Cooker Mexican Pork Burrito Bowls
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8 servings
Ingredients: 1 large sweet onion, sliced; 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package); 1 boneless pork shoulder (about 3 lb); 1 can (10 oz) Old El Paso™ red enchilada sauce; 1 can (4.5 oz) Old El Paso™ chopped green chiles, drained; 1/2 teaspoon salt; 6 cups hot cooked white or brown rice; 2 cups shredded lettuce; Salsa, shredded Mexican cheese blend and chopped fresh cilantro, if desired

Ingredients

1 large sweet onion, sliced
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 boneless pork shoulder (about 3 lb)
1 can (10 oz) Old El Paso™ red enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/2 teaspoon salt
6 cups hot cooked white or brown rice
2 cups shredded lettuce
Salsa, shredded Mexican cheese blend and chopped fresh cilantro, if desired

	PREP TIME 30m	COOK TIME 6h	TOTAL TIME 6h30m
YIELD 8 servings

Instructions

Spray 5-quart slow cooker with cooking spray. Place onion in cooker.
Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.
Cover; cook on High heat setting 5 to 6 hours or until tender. Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add chiles, salt and 1 cup of the strained sauce. Stir well.
Spoon about 3/4 cup rice into each of 8 individual serving bowls. Top each with about 1/2 cup pork mixture and 1/4 cup lettuce. Garnish with salsa, cheese and/or cilantro.

Dinner