Wednesday, April 29, 2015

Hawaiian Pulled Pork Burrito Bowls

Randomly found this great recipe idea for a pulled pork burrito bowl. It originally called for a crock pot (which I don't have) and then I forgot half the ingredients at the store and to my surprise I successfully adapted it into something super delicious! Chipotle-shmipotle!

Hawaiian Pulled Pork Burrito Bowls
Photo from and recipe from

For the enchilada sauce:
1 - 28 oz jar tomato sauce
2 tablespoons tomato paste
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
About 1 1/2 cups pineapple juice

For the pork:
3-4 pound boneless pork shoulder
1 tablespoon coconut oil
1 teaspoon chili powder
2 teaspoons salt
2 teaspoons pepper

For the bowl:
Brown rice or quinoa or a mix of both
bell pepper

Preheat oven to 325.

Combine all ingredients for the enchilada sauce in a medium bowl and set aside.

In a large Dutch oven, melt the coconut oil over medium high heat. Season all sides of the pork with the chili powder, salt and pepper. Brown all sides of the pork (a few minutes on each side.)

Pour the enchilada sauce over the pork, cover and put in the oven on center rack for 3 hours. (I recommend flipping the pork over after an hour and a half.)

After 3 hours, take outta the oven and remove the pork to a platter and let cool slightly. Shred with two forks or your hands and return shredded pork to the saucy Dutch oven. (I usually discard a good amount of fat while doing this.)

Assemble bowls however you like with some grain, veggies and your delicious, saucy pulled pork!