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Slow Cooked Pork Burrito Bowls

Low Sodium Burrito Bowls
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SODIUM COUNT: 156 mg per serving; 624 mg in the entire batch

Ingredients

Scale

Step 1 – Pork:

  • 1.25 pounds pork tenderloin ((trimmed))
  • 1/8 tsp garlic powder
  • 3 oz diet cola*
  • 2 Tbsp brown sugar ((packed))
  • 2 Tbsp water

Step 2 – Sauce:

  • 4 oz diet cola*
  • 2 fire roasted green chilis ((chopped))
  • 2 Tbsp chipotle peppers in adobo sauce** ((minced))
  • 4 oz unsalted tomato sauce
  • 1/8 tsp garlic powder
  • 1/8 tsp cumin
  • 1/8 tsp unsalted chili powder
  • Fresh ground black pepper ((to taste))

Step 3 – Assembly:

  • 4 cups chopped lettuce ((such as romaine))
  • 2 cups cooked rice
  • 2 cups no salt added black beans ((rinsed – I use Eden Organic))
  • 1/2 cup sour cream
  • Green onion
  • Cilantro
  • Lime wedges
  • 1 avocado (diced)

Instructions

Step 1 – Slow cook the pork:

  1. Put the pork in the crock pot with 1/8 teaspoon garlic powder, 3 ounces diet cola, brown sugar, and water. Cover and cook on low for about 4 hours, or until meat is tender.
  2. Remove the pork from the crock pot and shred with two forks. Discard the liquid from the crock pot.
  3. Put the shredded pork back into the empty crock pot and add the Sauce (see below).

Step 2 – Sauce:

  1. In a medium bowl, stir together the 4 ounces diet cola, green chiles, chipotle peppers, tomato sauce garlic powder, cumin, chili powder, and black pepper.
  2. Put the sauce in the crock pot with the pork. Cook for another hour on high. Note that if you use fresh green chiles instead of the fired roasted green chiles, you will need to cook the mixture for about two hours to make sure that the peppers are cooked through.

Step 3 – Assembly:

  1. After rinsing the beans, warm them by placing them in a bowl and microwaving until heated through.
  2. Assemble four separate bowls, each with 1 cup lettuce, ½ cup cooked rice, ½ cup warmed black beans, and about 4 ounces of the pork. Top with 2 tablespoons sour cream, ¼ of the avocado, tomato, cilantro, cilantro, and fresh squeezed lime. (This goes great with unsalted corn chips!)

Notes

* Nutritional information is based on diet Coke, which is just over 25 mg per 8 ounces.  You can use regular cola if you prefer.

 ** Canned chipotle peppers in adobo sauce vary widely in their sodium content.  The brand I used, Embasa, contains 80mg per tablespoon.

NUTRITIONAL INFORMATION Yield: 4 servings
Sodium:  156.0  mg,  Calories:  514.4,  Total Fat:  14.5  g,  Saturated Fat:  5.5  g,  Cholesterol:  102.7  mg,  Carbohydrates:  31.7  g,  Fiber:  4.1  g,  Sugar:  3.3  g,  Protein:  41.8  g.

Adapted from SkinnyTaste’s Slow Cooked Sweet Barbacoa Pork.

Find it online: https://www.sodiumoptional.com/burrito-bowls/