Making Mexican burrito bowls at home is easy when you cook your pork in the slow cooker.

  • 30 min
  • Total Time 6 hr 30 min
  • Ingredients 9
  • Servings 8


1 large sweet onion, sliced
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1 boneless pork shoulder (about 3 lb)
1 can (10 oz) Old El Paso® red enchilada sauce
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1/2 teaspoon salt
6 cups hot cooked white or brown rice
2 cups shredded lettuce
Salsa, shredded Mexican cheese blend and chopped fresh cilantro, if desired


  1. Spray 5-quart slow cooker with cooking spray. Place onion in cooker.
  2. Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.
  3. Cover; cook on High heat setting 5 to 6 hours or until tender. Remove pork from slow cooker; shred meat with fork, discarding fat. Place shredded pork in large bowl. Strain sauce. Add chiles, salt and 1 cup of the strained sauce. Stir well.
  4. Spoon about 3/4 cup rice into each of 8 individual serving bowls. Top each with about 1/2 cup pork mixture and 1/4 cup lettuce. Garnish with salsa, cheese and/or cilantro.