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–+ servings
A Crock Pot Pineapple Pork Burrito Bowl features rice topped with shredded meat, sautéed bell peppers, avocado slices, and fresh pineapple, with a whole pineapple and halved avocado beside the bowl on a colorful napkin.
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Crock Pot Pineapple Pork Burrito Bowl

Tender slow cooker pork with sweet pineapple and smoky bacon served over rice with all your favorite burrito bowl toppings. Perfect for meal prep, naturally gluten-free.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8 servings

Ingredients

For the Pork:

  • 4 slices thick-cut bacon
  • 3 lbs boneless pork roast
  • 20 oz pineapple chunks - canned, use juice from can
  • ¼ cup gluten-free tamari sauce - use soy sauce if not gluten-free
  • 2 cloves garlic - minced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

For the Rice:

  • 2 cups white rice - short grain or jasmine
  • 4 cups chicken broth or water - check broth to make sure it is gluten-free
  • ½ teaspoon kosher salt

For Sautéed Vegetables:

  • 1 tablespoon olive oil
  • 1 cup red bell pepper - sliced into strips
  • 1 cup green bell pepper - sliced into strips
  • 1 cup yellow onion - sliced

For Serving:

  • 2 cups avocados - sliced (about 2-3 avocados)
  • ¼ cup fresh cilantro - chopped
  • 1 cup fresh pineapple - cut into wedges or chunks

**Use the toggle button above to turn the instruction photos on and off!

Instructions

Prep the Slow Cooker:

  • Layer the bacon. Place 4 slices thick-cut bacon in the bottom of your slow cooker. This creates a barrier to prevent sticking and adds smoky flavor to the pork as it cooks.
  • Add the pork. Place 3 lbs boneless pork roast directly on top of the bacon in the slow cooker.
  • Make the cooking liquid. Pour 20 oz pineapple chunks with all the juice over the pork. Add ¼ cup gluten-free tamari sauce, 2 cloves garlic, 1 teaspoon kosher salt, and 1 teaspoon ground black pepper. Use a spoon to stir the liquid around the pork (you don't need to flip the pork, just make sure the liquid ingredients are mixed together).

Cook the Pork:

  • Slow cook. Cover the slow cooker with the lid. Cook on LOW for 6-8 hours or on HIGH for 4-5 hours. The pork is done when it shreds easily with a fork.
  • Baste halfway through. About halfway through the cooking time, use a spoon to scoop up some of the pineapple chunks and juice from the bottom and spoon it over the top of the pork. This keeps the pork moist and flavorful.
  • Shred the pork. When the pork is tender, use two forks to shred it directly in the slow cooker. Mix the shredded pork with the pineapple chunks and cooking liquid. Let it sit in the slow cooker on the warm setting for 10-15 minutes so the pork absorbs more of the flavorful liquid.

Make the Rice:

  • Cook the rice. While the pork is cooking (or during the last hour), add 2 cups white rice, 4 cups chicken broth or water, and ½ teaspoon kosher salt to a medium pot. Bring to a boil over high heat.
  • Simmer the rice. Once boiling, cover the pot with a tight-fitting lid and reduce the heat to low. Let the rice simmer for 15-20 minutes without lifting the lid. The rice is done when all the liquid has been absorbed and the rice is tender.
  • Fluff and set aside. Remove from heat, fluff the rice with a fork, and set aside until you're ready to assemble the bowls.

Sauté the Vegetables:

  • Cook the peppers and onions. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 cup red bell pepper, 1 cup green bell pepper, and 1 cup yellow onion. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized around the edges.

Assemble the Burrito Bowls:

  • Build your bowls. Divide the rice among serving bowls. Top each bowl with a generous portion of the shredded pork (with some of the pineapple chunks from the slow cooker), sautéed peppers and onions, 1 cup fresh pineapple, 2 cups avocados, and ¼ cup fresh cilantro. Spoon a little extra cooking liquid from the slow cooker over the pork if desired for extra flavor.

Notes

  • Gluten-Free: This recipe is gluten-free when you use tamari instead of regular soy sauce (soy sauce contains wheat). Always check that your chicken broth is labeled gluten-free, as some brands contain gluten.
  • Storage: Store the pork with some of the cooking liquid in an airtight container in the refrigerator for up to 5 days. Store rice and toppings separately for best results.

Nutrition

Calories: 532kcal | Carbohydrates: 59g | Protein: 33g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 1424mg | Potassium: 1006mg | Fiber: 5g | Sugar: 14g | Vitamin A: 755IU | Vitamin C: 69mg | Calcium: 55mg | Iron: 2.1mg
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