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    Home » Recipes » Slow Cooker Pork Enchilada Bowls

    Published: Nov 21, 2017 · Modified: Sep 30, 2022 by Jennifer · This post may contain affiliate links

    Slow Cooker Pork Enchilada Bowls

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    When you're ready to take your dinners from boring to amazing, these Slow Cooker Pork Enchilada Bowls will make it easy!

    Pulled Pork over rice with corn and beans in black bowl topped with limes and tomatoes.

    We know everyone goes nuts over pulled pork, right? So how about creating a new pulled pork recipe that will take you well beyond the typical pulled pork sandwiches and help you serve your family or friends one of the seriously best dinners they've had in a long time?! These Slow Cooker Pork Enchilada Bowls have everything! From rice, to corn to crispy tortillas they are truly a complete meal in a bowl. And the best part is... they are so easy to make!

    Homemade taco seasoning in a gray bowl.

    We start with a simple homemade spice blend. With ancho chili powder, paprika and even cocoa, this blend will make the smokiest richest sauce for the pork.

    Top view of homemade enchilada sauce in a glass jar on a black background.

    Whisk it all together with some tomato sauce and you are essentially creating the tastiest homemade enchilada sauce ever.

    Gray bowl filled with shredded seasoned cooked Mexican style pork.

    This is an all day recipe, so get it started early and let that pork go for at least 8 hours. Once it's all done, well take it out, shred it up and use the juices left behind to make an amazingly tasty rice for the base of our bowls. Using a premium instant rice will let this cook up without any effort while you make the tasty corn salad and crispy tortillas.

    Overhead view of pulled Pork over rice with corn and beans in black bowl topped with limes and tomatoes.

    Serve this up for one of the seriously best dinners you've had in a long time. You've gotta love complete meals in a bowl, especially when they are this easy and delicious!

    When you're ready to take your dinners from boring to amazing, these Slow Cooker Pork Enchilada Bowls will make it easy!

    Slow Cooker Pork Enchilada Bowls

    Jennifer Draper
    When you're ready to take your dinners from boring to amazing, these Slow Cooker Pork Enchilada Bowls will make it easy!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 8 hrs
    Total Time 8 hrs 20 mins
    Course Main Course
    Cuisine Mexican
    Servings 6
    Calories 607 kcal

    Ingredients
      

    For Pork:

    • 8 oz can tomato sauce
    • ½ cup chicken broth
    • 1 tablespoon chili powder
    • 1 tablespoon ancho chili powder
    • 1 tablespoon paprika
    • 1 tablespoon cornstarch
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon cumin
    • 1 teaspoon Mexican oregano
    • 1 teaspoon cocoa powder
    • 1 teaspoon salt
    • 2-3 pound pork shoulder

    For rice:

    • 3 cups premium instant rice

    For corn:

    • 3 ears corn
    • 1 tablespoon canola oil
    • ½ teaspoon chili powder
    • ½ teaspoon sea salt
    • 1 tablespoon lime juice
    • !For tortillas:
    • 8 corn tortillas
    • ¼ cup canola oil

    Beans:

    • 15 oz can pinto beans

    Instructions
     

    For pork:

    • Whisk together tomato sauce, broth, and all seasoning
    • Place pork shoulder in slow cooker (4 - 6 quart) and pour sauce over it
    • Cover and cook on low for 8-10 hours
    • Remove pork and shred

    For rice:

    • Measure remaining liquid in slow cooker (it should be about 3 cups)
    • Add 3 cups rice to 3 cups of liquid (or adjust as needed)
    • Stir well, cover and return slow cooker to high heat
    • Let cook for 15 minutes or until rice is tender

    For corn:

    • Cut corn from cob
    • Heat oil in small skillet
    • Add corn and saute for 2-3 minutes
    • Add seasoning and lime juice and continue to saute for about 1-2 minutes or until corn is tender
    • Remove from heat

    For tortillas:

    • Cut tortillas into ½ inch strips
    • Toss with canola oil
    • Place in single layer on baking sheet in oven preheated to 375 degrees
    • Bake for 10-15 minutes (turning once) until crispy

    Beans:

    • Heat according to package directions

    To serve:

    • Add rice to bowls, top with pork, corn, beans and tortilla strips for serving

    Nutrition

    Calories: 607kcalCarbohydrates: 76gProtein: 29gFat: 21gSaturated Fat: 3gCholesterol: 61mgSodium: 1186mgPotassium: 939mgFiber: 9gSugar: 5gVitamin A: 1665IUVitamin C: 9.1mgCalcium: 109mgIron: 7mg
    Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
    Important nutritional disclaimer

     

    Pulled Pork over rice with corn and beans in black bowl topped with limes and tomatoes.

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    Reader Interactions

    Comments

    1. judy says

      May 03, 2021 at 8:52 am

      how big pork shoulder? serves how many?

      Reply
    2. Irene M. Wakula says

      July 15, 2020 at 2:44 am

      wHAT ABOUT PORK SCHNITZEL THAT IS ALREADy BREADED CAN I COOK IT SLOW COOKER?

      Reply
      • Jennifer says

        July 16, 2020 at 12:47 pm

        Hi Irene! I don't have any experience with this so unfortunately I can't say for sure. My concern is that the breading could get soggy?

        Reply

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