Slow-Cooked Pork Burrito Bowls

Slow-Cooked Pork Burrito Bowls

Skip the tortillas and serve a spicy pork filling on top of colorful Spanish rice. Olé!

Prep Time



Total Time






2-lb pork boneless shoulder roast
can (15 to 16 oz) pinto beans, rinsed and drained
envelope (1 oz) Old El Paso® taco seasoning mix
can (4.5 oz) Old El Paso® diced green chiles, undrained
packages (7.6 oz each) Old El Paso® Spanish rice mix
cups water
tablespoons butter or margarine
2 1/4
cups shredded Mexican blend cheese (9 oz)
2 1/4
cups shredded lettuce
cup Old El Paso® Thick 'n Chunky salsa
  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.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you can’t find the Old El Paso Spanish rice mix, use any Spanish rice mix and just follow the package directions.
Did You Know?
You’ll find that pork boneless shoulder roasts also may be called shoulder blade roast, Boston roast or Boston butt.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 480
    • (Calories from Fat 220),
  • Total Fat 25g
    • (Saturated Fat 12g,
    • Trans Fat 0g),
  • Cholesterol 100mg;
  • Sodium 810mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 5g,
    • Sugars 4g),
  • Protein 35g;
Percent Daily Value*:
    • 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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.