Making Mexican burrito bowls at home is easy when you cook your pork in the slow cooker.
Total Time 6 hr 30 min
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
Spray 5-quart slow cooker with cooking spray. Place onion in cooker.
Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Place pork in cooker. Top with enchilada sauce.
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.
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.