Enchilada Sauce: In a crock pot, add the ingredients for the enchilada sauce: tomato sauce through the pineapple juice. Whisk until well combined.
For the Pork: In a large skillet, add the coconut oil and heat over medium high heat.
Season all sides of the pork with the cumin, chile powder, salt and pepper.
Add the pork to the skillet and sear on all sides, about 2 mins per side. Once seared add to the crock pork. Spoon some of the enchilada sauce over the top of the pork. Cook on high for 3? hours, or until done.
Remove the pork from the crock pot onto a large plate. Shred with two forks. Place back into crock pot and mix well with the sauce.
Cook the quinoa according to the packages instructions. Set aside until ready to serve. Remove from the heat.
Meanwhile, in a large skillet, heat the coconut oil over medium heat. Add the peppers and saut? for 5 minutes or until soft. Remove from the heat and add the pineapple slices. Cook until slightly browned, about 1 minute.
To serve, add quinoa to a bowl, top with the pepper mixture then the pork. Garnish with the pineapple rings, avocado and cilantro.
3 hours 30 mins
Slow Cooker Hawaiian Pork Burrito Bowls are a dinner saver as they cook all day in a homemade enchilada sauce then topped with saut�ed peppers and juicy, seared pineapple!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (222g)|
|Recipe Makes: 6-8 Servings|
|Calories from Fat: 38 (47%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 32.3mg||1 %|
|Potassium 270.7mg||7 %|
|Total Carbohydrate 11.4g||3 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 9.3g|
|Protein 1.5g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 81
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