Today we have a delicious gluten free slow cooker burrito bowl recipe. It’s made with chili spiced pulled pork. These are so delicious.
These are so delicious and are completely gluten free. This is a great alternative to the typical burrito. I made this recipe using Costco’s pork loins. Though it takes a while to cook in the slow cooker, it is very quick to throw together. It can be assembled and cooking in the crock pot in under 3 minutes. The result is a very tender shredded pork that is SO extremely flavorful, just a little sweet, and full of savory, smoky flavor.
It’s easy to change this recipe up. Sometimes I like to make it different by omitting the Mexican ingredients and instead topping it with roasted veggies, like a variety of peppers, zucchini, summer squash, onions and garlic. You could also change out the rice for a tortilla and have a burrito. It’s such a versatile dish.
One of the things I like about this dish, besides it being easy to make, is that your entire meal is in one bowl and it’s quick and easy to eat. Burritos can be hard to eat and messy, especially for children. It’s also nice because people can pick and choose which ingredients they like. I think slow cooker burrito bowl recipes like this are good candidates for parties because everyone can bring just one ingredient and then everyone can pick and choose the ingredients they like.
I listed rice as the grain, but others such as quinoa, etc, would work well too. You could also just totally leave out the rice and eat it as a low carb recipe. Another obvious choice is to turn it in to a salad by subbing out the rice for greens and topping it with ranch or the homemade tomatillo ranch dressing from this recipe. Comment below if you would pair this with rice, quinoa or another grain? and why.
If you like this slow cooker burrito bowl, you may also like these recipes:
Chili Spiced Gluten-Free Pulled Pork Burrito Bowls Crock Pot Recipe
I love how versatile this recipe is and how you can use the same basic recipe to make burrito bowls, burritos and Chipotle-style salads.
- 4 lb Pork Loin
- 6 Cloves Garlic, chopped
- 1 Tbl Chili Powder
- 2 tsp Cumin
- 2 tsp Smoked Paprika
- 1 Tbl Coarse Real Salt
- 1 Cup Fresh or Canned Salsa
- ¼ Cup Honey
- 3 Cups Beans of your choice canned or dried that have been cooked
- 2 tsp Garlic minced
- Real Salt to taste
- 6 Cups white rice
- 3 Avocados sliced
- Shredded cheese to top if desired
- Sour cream to top if desired
- Salsa to top if desired
- Cilantro to top if desired
At the end of 4 hours, shred the pork with a fork, tossing in the juices until they are all soaked up into the meat. Keep warm.
Place the beans in a sauce pan. Add the garlic and bring to a simmer. Season to taste with salt and remove from heat once cooked through.
To assemble bowls:
Place a serving of rice in a bowl and top with about ¼ C. Beans. Top with a generous portion of shredded pork. Add desired toppings such as sour cream, salsa, avocado, cilantro and cheese.