Crock-Pot® Al Pastor Burrito Bowls
Tender, slow cooked al pastor burrito bowls have sweet, spicy, and smoky flavors that'll remind you of your favorite Mexican taco shop. This version of al pastor pork is slow cooked in my handy Crock-Pot® slow cooker until it's fall-apart tender. It's hard to beat the convenience of a hands-off, one bowl, no-marinade kind of dinner, especially on busy weeknights!
Ingredients
- 3 pounds pork shoulder cut into chunks
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 pineapple peeled, cored, and cubed
- 1 yellow onion sliced
- 4 cloves garlic minced
- 1 (7 oz.) can chipotle peppers in adobo sauce, finely chopped
- ¼ cup apple cider vinegar
- 1 (12 oz.) bottle beer
- 3 cups cooked rice or quinoa
- Optional toppings: black beans shredded cheese, sour cream, guacamole, salsa, fresh cilantro, lime wedges
Instructions
- Place the pork in the Crock-Pot® Slow Cooker. Season the pork with oregano, chili powder, ground cumin, paprika, garlic powder, and salt.
- Top the pork with pineapple, onion, garlic, and chipotle peppers.
- Pour the apple cider vinegar and beer over the pork and vegetables.
- Set the Crock-Pot® Slow Cooker to HIGH and cook for 5-5½ hours, or LOW for 10 hours, or until the pork is tender and easily shredded.
- Remove and discard about half of the liquid (about 2 cups). Use two forks to shred the pork right in the Crock-Pot® Slow Cooker.
- Serve the shredded al pastor over rice or quinoa. Add your favorite toppings, and enjoy!