Al Pastor Burrito Bowls Slow Cooker Recipe

Tender pork slow-cooked with pineapple, chipotle, and spices, then served over fluffy rice or quinoa with all your favorite burrito bowl toppings. 

Prep Time
15 minutes
Cook Time
5 hours
Servings
6
Ingredients:
    • 3 pounds pork shoulder, cut into chunks
    • 2 teaspoons dried oregano
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 1/2 teaspoon garlic powder
    • 2 teaspoons kosher salt
    • 1 pineapple, peeled, cored, and cubed
    • 1 yellow onion, sliced
    • 4 cloves garlic, minced
    • 1 (7-ounce) can chipotle peppers in adobo sauce, finely chopped
    • 1/4 cup apple cider vinegar
    • 1 (12-ounce) bottle beer
    • 3 cups cooked rice or quinoa
    • Optional toppings: black beans, shredded cheese, sour cream, guacamole, salsa, fresh cilantro, lime wedges

Instructions:

  1. In your Crock-Pot® Slow Cooker, place the pork shoulder and season with oregano, chili powder, cumin, paprika, garlic powder, and salt. Top with pineapple, onion, garlic, and chipotle peppers.
  2. Pour in the apple cider vinegar and beer. Cover and cook on HIGH for 5 to 5 1/2 hours, or on LOW for 10 hours, until the pork is tender and easily shredded.
  3. Remove and discard half the cooking liquid (about 2 cups). Shred pork with two forks directly in your slow cooker.
  4. Serve over rice or quinoa. Add your favorite toppings and enjoy!

Recipe by: @fettysfoodblog

Entrees
Latin and Spanish
Pork
Slow Cooker