PORK BURRITO BOWL

 1 large sweet onion, sliced 

1 large garlic clove, minced

 

2

tablespoons taco seasoning mix (from 1-oz package)

 

1

boneless pork shoulder (about 3 lb)

 

1

can (10 oz) red enchilada sauce

 

1

can (4.5 oz) chopped green chilies, drained

 

1/2

teaspoon salt

 

6

cups hot cooked brown rice

 

2

cups shredded lettuce

Salsa, shredded Mexican cheese blend and chopped fresh cilantro for toppings, 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 chilies, 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.

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