My time spent teaching in Mexico instilled a deep love of all things Mexican. The Mexican recipes on TBFS are some of my absolute treasures, including: Authentic Mexican Rice, Easy Homemade Tamales, and Tres Leches Cake.
Sweet Pork Burrito Bowls
You all know how much I love “bowls” for dinner! I have so many favorites, but since my first true love is Mexican food, this is the bowl I could really eat every single week! The sweet pork is inspired by Cafe Rio’s sweet pork, and I pair it with all of my favorite burrito toppings, with a tortilla on the side if I’m extra hungry. They’re amazing and the leftovers are great for meal prepping!
What you’ll need for pork burrito bowls:
Slow cooker shredded pork Cooked Mexican Rice or cilantro lime rice Lettuce Black or pinto beans Pico de gallo Homemade salsa
For slow cooker shredded pork:
Season pork on all sides with salt and pepper and place in slow cooker. Add garlic powder, coke and water. Cook on high for 3 hours or on low for 6 hours. Drain liquid. Remove pork from the slow cooker and drain any liquid left in the pot. Shred the pork and return it to the pot. Blend liquid. To a blender add enchilada sauce, green chiles, 1 cup of coke and ½ cup brown sugar. Blend until smooth. Pour over shredded pork. Cover and cook on low for 1 more hour, or high for 30 minutes.
Freezing and Storing pork burrito bowls:
Storing: Store all ingredients separately in the refrigerator for 3-4 days. Freezing: You can freeze the slow cooker shredded pork for up to 3 months. Allow pork to cool completely and put it in a freezer safe bag or container in the freezer. Thaw in the fridge overnight.
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