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Crock Pot Pineapple Pork Burrito Bowls (GF, DF) - A Dash of Megnut

Crock Pot Pineapple Pork Burrito Bowl

This Crock Pot Pineapple Pork Burrito Bowl recipe is so easy to make in a slow cooker and delicious, too! You'll love how fragrant your house becomes as this gluten-free and dairy-free recipe turns into the most tender pork! 
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 8 servings
Calories: 532kcal
Author: Megan

Ingredients

For the Pork:

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

For the Burrito Bowls:

  • 2 cups rice
  • 4 cups chicken broth or water (check broth to make sure it is gluten-free)
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 cup red bell pepper (sliced)
  • 1 cup green bell pepper (sliced)
  • 1 cup onion (sliced)
  • 2 cups avocados (sliced)
  • 1/4 tsp cilantro (chopped)
  • 1 cup pineapple (cut into wedges)

Instructions

  • Place bacon in the bottom of the crock pot. Then, set the pork roast on top of the bacon.
  • Pour the pineapple chunks (with juice), tamari sauce, garlic, salt and pepper over the pork. Stir to combine.
  • Cook on low for about 6-8 hours or on high for 4-5 hours, until the pork is tender. Spoon pineapple and juice over the pork midway through. Shred the pork with a fork, mix with the pineapples and let cook for an additional 10-15 minutes.
  • While the pork is cooking, add rice and broth to a small pot. Bring to a boil. Once boiling, cover with a lid and lower heat to simmer. Let cook for 15-20 minutes (if using short grain white rice) or until water has evaporated and rice is cooked through. Fluff with a fork and set aside.
  • Saute onions and bell peppers with the olive oil in a large skillet over medium heat for 7-10 minutes, until they are tender.
  • To assemble, place rice in a bowl. Top with pulled pork and add sauteed vegetables, sliced avocado, and pineapple and sprinkle with fresh cilantro.

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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