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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!

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!

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.

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

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.

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!

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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!

Servings: 6

Calories: 607 kcal

Author: Slow Cooker Gourmet

Ingredients

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

Instructions

For pork:

1. Whisk together tomato sauce, broth, and all seasoning

2. Place pork shoulder in slow cooker (4 – 6 quart) and pour sauce over it

3. Cover and cook on low for 8-10 hours

4. Remove pork and shred

For rice:

1. Measure remaining liquid in slow cooker (it should be about 3 cups)

2. Add 3 cups rice to 3 cups of liquid (or adjust as needed)

3. Stir well, cover and return slow cooker to high heat

4. Let cook for 15 minutes or until rice is tender

For corn:

1. Cut corn from cob

2. Heat oil in small skillet

3. Add corn and saute for 2-3 minutes

4. Add seasoning and lime juice and continue to saute for about 1-2 minutes or until corn is tender

5. Remove from heat

For tortillas:

1. Cut tortillas into 1/2 inch strips

2. Toss with canola oil

3. Place in single layer on baking sheet in oven preheated to 375 degrees

4. Bake for 10-15 minutes (turning once) until crispy

Beans:

1. Heat according to package directions

To serve:

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

Nutrition Facts

Slow Cooker Pork Enchilada Bowls

Amount Per Serving

Calories 607
Calories from Fat 189

% Daily Value*

Total Fat 21g
32%

Saturated Fat 3g
15%

Cholesterol 61mg
20%

Sodium 1186mg
49%

Potassium 939mg
27%

Total Carbohydrates 76g
25%

Dietary Fiber 9g
36%

Sugars 5g

Protein 29g
58%

Vitamin A
33.3%

Vitamin C
11%

Calcium
10.9%

Iron
39%

* Percent Daily Values are based on a 2000 calorie diet.

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