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Crockpot Pork Burrito Bowls - Easy, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3–3.5 lb boneless pork shoulder (pork butt), trimmed of excess fat
  • 1 large yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth (or water)
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika (optional but recommended)
  • 1 tsp dried oregano
  • 1–1.5 tsp kosher salt (to taste)
  • 1/2 tsp black pepper
  • 1 bay leaf (optional)
  • Juice of 1–2 limes (about 3–4 tbsp)
  • 2 tbsp tomato paste (or 1/2 cup salsa if you prefer)
  • 1 tbsp olive oil (for searing; optional)
  • Cooked rice (white, brown, or cilantro-lime rice)
  • Black beans or pinto beans, warmed and drained
  • Corn kernels (frozen and thawed, canned, or fresh)
  • Fresh toppings: diced tomatoes, shredded lettuce, chopped cilantro, sliced jalapeños, diced red onion
  • Creamy add-ins: avocado or guacamole, sour cream or Greek yogurt
  • Extras: shredded cheese, salsa, hot sauce, lime wedges

Method
 

  1. Prep the pork: Pat the pork shoulder dry and cut it into 3–4 large chunks. This helps it cook evenly and shred easily.
  2. Mix the spice rub: In a small bowl, combine chili powder, cumin, smoked paprika, oregano, salt, and pepper. Rub it all over the pork.
  3. Optional sear: Heat olive oil in a skillet over medium-high heat. Sear pork pieces 2–3 minutes per side until browned. This adds depth but isn’t mandatory.
  4. Layer the crockpot: Scatter sliced onion and minced garlic in the bottom. Whisk chicken broth with tomato paste (or use salsa). Pour over the onions.
  5. Add pork and bay leaf: Nestle pork pieces on top. Tuck in the bay leaf if using. Cover with the lid.
  6. Cook low and slow: Cook on Low for 8–10 hours (best texture) or High for 4–5 hours until the pork shreds easily with two forks.
  7. Shred and season: Transfer pork to a board and shred. Skim excess fat from the cooking liquid. Return pork to the crockpot, stir in lime juice, and let it soak in the juices on Warm for 10–15 minutes. Taste and adjust salt or lime.
  8. Prepare the bases and toppings: While the pork rests, cook rice and warm beans and corn. Set out toppings so everyone can build their own bowl.
  9. Assemble: Start with rice, add beans and corn, then pile on the juicy pork. Finish with salsa, avocado, cheese, cilantro, and a squeeze of lime.
  10. Serve: Offer hot sauce on the side and let people customize. Expect requests for seconds.