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Slow-Cooked Pork Burrito Bowls

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  • Prep 15 min
  • Total 8 hr 15 min
  • Servings 9
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Skip the tortillas and serve a spicy pork filling on top of colorful Spanish rice. Olé!
Updated May 26, 2022
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Ingredients

  • 2-lb pork boneless shoulder roast
  • 1 can (15 to 16 oz) pinto beans, rinsed and drained
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
  • 2 packages (7.6 oz) Old El Paso™ Spanish Rice
  • 5 cups water
  • 2 tablespoons butter or margarine
  • 2 1/4 cups shredded Mexican blend cheese (9 oz)
  • 2 1/4 cups shredded lettuce
  • 3/4 cup thick & chunky salsa
Make With
Old El Paso

Steps

  • 1
    If pork roast comes in netting or is tied, remove netting or strings. In 3- to 4-quart slow cooker, place pork. Pour beans around pork. Sprinkle dry taco seasoning mix over pork. Pour green chiles over beans.
  • 2
    Cover and cook on Low heat setting 8 to 10 hours.
  • 3
    About 45 minutes before serving, in 3-quart saucepan, make rice mixes as directed on package, using water and butter.
  • 4
    Remove pork from cooker; place on cutting board. Use 2 forks to pull pork into shreds. Return pork to cooker; gently stir to mix with beans.
  • 5
    To serve, spoon about 1 cup rice into each serving bowl, top with 1/2 cup pork mixture, 1/4 cup cheese, 1/4 cup lettuce and about 1 tablespoon salsa.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you can’t find the Old El Paso Spanish rice mix, use any Spanish rice mix and just follow the package directions.
  • tip 2
    You’ll find that pork boneless shoulder roasts also may be called shoulder blade roast, Boston roast or Boston butt.

Nutrition

480 Calories, 25g Total Fat, 35g Protein, 30g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
220
Total Fat
25g
38%
Saturated Fat
12g
59%
Trans Fat
0g
Cholesterol
100mg
34%
Sodium
810mg
34%
Potassium
680mg
20%
Total Carbohydrate
30g
10%
Dietary Fiber
5g
22%
Sugars
4g
Protein
35g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
20%
20%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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