Wednesday, February 25, 2015

Slow Cooker Chili Lime Pulled Pork Burrito Bowls

I never ever get sick of Mexican food. I seriously could eat it every day. My husband on the other hand is the complete opposite. When I say we are having tacos his usual response is...."Again?" I love tacos...what can I say! Anyway, I was having my usual taco cravings today but instead of tacos I decided to mix things up for my husbands sake. While at Target this morning I picked up a Chili Lime Pork Tenderloin and came up with this delicious Pulled Pork Burrito Bowl Recipe. Super easy and a great change from taco night!

Slow Cooker Chili Lime Pulled Pork Burrito Bowls
Serves 4
WW PP=12
Cal 458, Carbs 48, Fat 16, Fiber 7, Protein 36

1-2 lb Chili Lime Pork Roast (I used Archer Farms)
4 cups cooked brown rice
1 cup fat free black beans
1 cup reduced fat shredded cheddar cheese
1 tomato chopped
any other toppings of your choice

Place roast in bottom of slow cooker. Add in 1/4 cup water. Cover and cook on low 4-6 hours. Shred and set aside.

To assemble Burrito Bowls-Add one cup of rice and 4 oz meat to bowl. Top with 1/4 cup black beans, 1/4 cup shredded cheese, tomato, and any other toppings of your choice. Enjoy!


  1. Hi Bridget! So great to see you at Thriving on Thursdays again. Yes, last year was very busy for me so happy to get ToT back online. Always great to catch up with people like yourself. Pulled pork is definitely 'the new black' in food these days. This recipe is beautiful. I'm featuring it at tomorrow's party. Hope to see you again and I'm so glad you dropped in again.

    Anne xx

  2. Thank You! I added it to my online Plan To Eat program


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