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Slow Cooker Pork Enchilada Bowls
When you're ready to take your dinners from boring to amazing, these Slow Cooker Pork Enchilada Bowls will make it easy!
Course Main Course
Cuisine Mexican
Prep Time 20 minutes minutes
Cook Time 8 hours hours
Total Time 8 hours hours 20 minutes minutes
Servings 6
Calories 607kcal
For Pork:
- 8 oz can tomato sauce
- 1/2 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
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1 tablespoon lime juice
- !For tortillas:
- 8 corn tortillas
- 1/4 cup canola oil
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 1/2 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
Calories: 607kcal | Carbohydrates: 76g | Protein: 29g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 1186mg | Potassium: 939mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1665IU | Vitamin C: 9.1mg | Calcium: 109mg | Iron: 7mg