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Slow-Cooker Meal-Prep Burrito Bowls
Slow-Cooker Meal-Prep Burrito Bowls
Photo: Liz Andrew/Styling: Erin McDowell

No time to cook this week? These slow-cooker meal prep burrito bowls are the answer to your prayers. Loaded with juicy pork shoulder, avocado, tomatoes and a drizzle of Greek yogurt-lime crema (aka all of the good toppings and none of the carbs), they’ll keep for up to four days in the fridge.

RELATED: 12 Taco Recipes That Will Make Your Tuesday (or Any Day) Infinitely Better

4 servings

Slow-Cooker Burritos

1½ pounds bone-out pork shoulder

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

¼ cup beef broth

Juice of 1 orange

Juice of 2 limes

One 4-ounce can green chilis

2 teaspoons ground coriander

1 tablespoon ground cumin

1 teaspoon garlic powder

Sides

⅓ cup Greek yogurt

3 limes

½ teaspoon taco seasoning

1 pint cherry tomatoes, halved or quartered

½ red onion, minced

Kosher salt and freshly ground black pepper

One 14-ounce can black beans, drained and rinsed

2 avocados, thinly sliced

1 head romaine, shredded

½ cup cilantro leaves

1 Fresno chili, thinly sliced

1. Make the Pork: Season the pork with salt and pepper. In a large skillet, heat the oil over medium heat. Add the pork and sear until well browned on all sides, 8 to 10 minutes.

2. Transfer the pork to the slow cooker. Add the beef broth, orange juice, lime juice, green chilis, coriander, cumin and garlic powder. Turn the slow cooker on low and cook until the pork is tender, about 7 hours. Shred the pork with two forks.

3. Make the Sides: In a small bowl, stir together the Greek yogurt, juice of ½ lime and taco seasoning.

4. In a medium bowl, toss together the tomatoes, red onion and juice of ½ lime; season with salt and pepper.

5. To assemble, divide the shredded pork among four containers, filling about a quarter of each one. Next to the meat, make a row of the tomato mixture, then a row of black beans, then a row of avocado slices and finally, a row of romaine lettuce.

6. Garnish with the cilantro, sliced chili and remaining limes, cut into wedges. Drizzle the yogurt mixture on top just before serving.

7. Serve immediately or refrigerate for up to four days.

Slow-Cooker Burritos

508 calories

38g fat

11g carbs

31g protein

4g sugars

Sides

346 calories

17g fat

43g carbs

13g protein

8g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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