Hawaiian Pork Burrito Bowls
Try this Hawaiian Pork Burrito Bowls recipe, or contribute your own.
Try this Hawaiian Pork Burrito Bowls recipe, or contribute your own.
- 3 cups water
- garnish:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tsp salt
- avocado sliced
- 1 tbsp coconut oil
- 2 tsp cumin
- 2 tablespoon tomato paste
- 1 cup pineapple juice
- 2 tablespoon chili powder
- 1 tsp chile powder
- 1/4 easpoon paprika
- pork:
- 1/4 easpoon salt
- 1/2 tbsp coconut oil
- cilantro chopped
- 2 tsp pepper
- 1/8 easpoon cayenne
- enchilada sauce:
- 1/4 easpoon pepper
- 1 green onion thinly sliced
- (14.5 oz) can tomato sauce
- 2 tablespoon cumin
- 2 lbs pork sirloin roast
- 1 1/2 cups quinoa uncooked rinsed and drained
- 2 bell peppers thinly sliced (i used red and orange)
- 1 pineapple, sliced into rings
- Carbohydrate 8.9042378468567 g
- Cholesterol 96.7663722666667 mg
- Fat 13.644696406561 g
- Fiber 1.32316283491794 g
- Protein 32.162555798502 g
- Saturated Fat 6.32431738097631 g
- Serving Size 1 1 - 8 (329g)
- Sodium 107.586724731262 mg
- Sugar 7.58107501193876 g
- Trans Fat 1.27006257144969 g
- Calories 290 calories
Step-by-step
- Enchilada Sauce: In a crock pot, add the ingredients for the enchilada sauce: tomato sauce through the pineapple juice. Whisk until well combined.
- For the Pork: In a large skillet, add the coconut oil and heat over medium high heat. Season all sides of the pork with the cumin, chile powder, salt and pepper. Add the pork to the skillet and sear on all sides, about 2 mins per side. Once seared add to a slow cooker. Spoon some of the enchilada sauce over the top of the pork. Cook on high for 3½ hours, or until done. Remove the pork from the slow cooker and onto a large plate. Shred with two forks. Place back into slow cooker and mix well with the sauce.
- To serve: Cook the quinoa according to the packages instructions. Set aside until ready to serve. Remove from the heat. Meanwhile, in a large skillet, heat the coconut oil over medium heat. Add the peppers and sauté for 5 minutes or until soft. Remove from the heat and add the pineapple slices. Cook until slightly browned, about 1 minute.
- To serve, add quinoa to a bowl, top with the pepper mixture then the pork. Garnish with the pineapple rings, avocado and cilantro.
Aloha from My Kitchen: A Hawaiian Pork Burrito Bowl Adventure
The aroma of sweet pineapple and savory pork fills my kitchen, a testament to the delicious Hawaiian Pork Burrito Bowls I'm about to share with you. As a busy working mom, I’m always looking for recipes that are both flavorful and easy to whip up, and this one truly hits the spot. It’s the perfect blend of sweet and savory, a taste of paradise right on my dinner table. The vibrant colors alone are enough to brighten up even the most hectic of evenings, but the taste? Oh, the taste is simply unforgettable. This recipe has become a family favorite, a quick weeknight dinner that feels like a special occasion.
The inspiration for this dish came from a recent trip to Hawaii. The islands' vibrant culture and cuisine are a constant source of culinary inspiration for me. I was captivated by the way they seamlessly blend sweet and savory flavors, creating dishes that are both comforting and exciting. This burrito bowl is my interpretation of that culinary magic – a comforting yet exciting fusion of flavors that I'm thrilled to share. The preparation is surprisingly simple, especially when using a slow cooker for the pork. It allows you to focus on other things while the delicious aromas fill your home, a true testament to the magic of slow cooking.
The star of the show is undoubtedly the pork. I use a pork sirloin roast, which is lean yet flavorful. The slow cooking process ensures the pork becomes incredibly tender and juicy, practically melting in your mouth. The marinade, a blend of sweet pineapple juice, zesty chili powder, and warm spices, imparts a depth of flavor that elevates this dish beyond the ordinary. The subtle hint of sweetness from the pineapple beautifully complements the savory pork, creating a harmonious balance of tastes.
The vibrant quinoa base adds a healthy touch and a satisfying texture. Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also a great source of fiber and iron, making it a nutritious addition to any meal. It perfectly absorbs the flavors of the surrounding ingredients, acting as a blank canvas for the more assertive tastes of the pork and pineapple.
The colorful medley of peppers brings a delightful crunch and a pop of color to the bowl. I prefer using a mix of red and orange bell peppers for their sweetness and vibrant hues. The peppers are sautéed until tender, enhancing their natural sweetness and creating a perfect textural contrast to the tender pork and fluffy quinoa.
And finally, the fresh toppings! Fresh pineapple rings add a burst of juicy sweetness, while the creamy avocado adds a rich and satisfying texture. The cilantro provides a vibrant, herbaceous note, completing the sensory experience. This isn’t just a meal, it's a fiesta for your senses! It is a visual treat and a flavour bomb that leaves you wanting more.
This Hawaiian Pork Burrito Bowl recipe is more than just a meal; it's a journey for your taste buds. It's a chance to escape to a tropical paradise, even if just for a moment, right in your own kitchen. The beauty of this dish lies in its simplicity and adaptability. Feel free to adjust the spices to your preference, or add other vegetables you enjoy. The possibilities are endless! So, gather your ingredients, put on some Hawaiian music, and let’s create some culinary magic together.
Pro Tip: Prepare the enchilada sauce and pork in the slow cooker the day before to make your weeknight dinner prep a breeze. The flavors will meld even more beautifully overnight!
I hope you enjoy this recipe as much as I do. Mahalo!
