Easy Trader Joes Fall Crockpot Pork Burrito Bowls
‘Tis the season to shop Trader Joe’s Fall goodness and on my last trip I found a couple of delicious add-ins to make prep and dinner time easy! This whole crockpot recipe is based around Trader Joes Pumpkin Chipoltle Roasting Sauce which I bathed a pork shoulder in for 7 hours low and slow. It came out falling apart and then I just assembled our bowls based on each person in our family’s preference.
This roasting sauce is wonderful because it adds all the flavor with minimal meal prep!
I will keep it simple for the boys and serve it with rice, black beans, and cheese. Rob and I will most likely have all of those things plus bell peppers, lettuce, salsa, and sour cream.
The fun thing about a recipe like this is that we will use this meat throughout the week making salads, quesadillas, and maybe even pasta towards the end of the week. So get creative in your kitchen and use it the way you know they will love it!
Crockpot Pork Burrito Bowls
Crockpot Pork
2-3lb pork shoulder (I did bone in)
1 tbsp Olive Oil
Trader Joe’s Chipoltle Pumpkin Roasting Sauce
2 cloves Garlic
1/4 cup Chicken Broth
1 Bell Pepper
Salt & Pepper
Burrito Bowls (Get Creative Here!)
Rice (want to make it a Trader Joe’s meal? Use their Spicy Jollef Rice like I did)
Black Beans, drained & Rinsed
Salsa
Frozen Corn
Avocado
Sour Cream or Greek Yogurt
Shredded Lettuce
Instructions:
Season both sides of the pork with salt and pepper.
Heat olive oil in a pan and sear the pork on both sides for 3-4 minutes each.
Place chopped bell pepper and garlic in the bottom of the crockpot. Season with salt and pepper.
Pour in the chicken broth and stir around.
Place seared pork on top of veggies and then top everything with the Pumpkin Roasting Sauce.
Put the top on and set the crockpot on low for 7-8 hours.
Assemble your bowls in any way you and your family would like it!
