April Meal Prep: Slow Cooker Taco Pork Burrito Bowls

 

This has a bit of spice.  You can control the amount of heat by using a milder salsa and not as much of the taco seasoning.  Very delicious.  You could substitute beef or chicken for the pork.

Ingredients:

• 2 1/2 lbs boneless pork loin roast, cut into 4 pieces
• 1 (16 oz) jar salsa verde
• 1 c water
• 6 Tbsp Mom's Favorite Taco Seasoning
• 4 c cooked quinoa or rice
• Toppings such as Corn, Black Bean Salsa; roasted corn, shredded cheese, sauteed bell peppers and onions, guacamole, sour cream

Directions:

• 
  Place pork in a 3-quart or larger slow cooker.  In small bowl, combine salsa, water, and Mom's Favorite Taco Seasoning.  Pour over pork.
• 
  Cook on LOW 8-10 hours or HIGH 5-6 hours or until pork is falling apart.  Shred pork.
• Serve pork over quinoa or rice and top with desired topping.

Freeze for later cooking:

Put the cut-up pork and the seasonings in a gallon-freezer bag.  Toss to coat the meat.  Then squeeze the air out.