Slow-Cooked Pork Burrito Bowls

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

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( 5 Ratings)

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Prep Time 15 min
Total Time 8 hr 15 min
Servings 9

Ingredients

: 2-lb pork boneless shoulder roast

1: can (15 to 16 oz) pinto beans, rinsed and drained

1: envelope (1 oz) Old El Paso® taco seasoning mix

1: can (4.5 oz) Old El Paso® diced green chiles, undrained

2: packages (7.6 oz each) Old El Paso® Spanish rice mix

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 Old El Paso® Thick 'n Chunky salsa

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Directions

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.