Kids are back in school, which means it never hurts to have a good crock pot recipe to rely on when things get hectic. This Crock Pot Pork Taco Bowl recipe has been a huge hit with my entire family for many years, and it is a weeknight staple in our home for evenings when I just don’t have time to cook. And, as an added bonus, this recipe makes a very generous amount, so you can almost certainly count on leftovers to eat the next day or freeze to enjoy later.
- 1 (3- to 4-pound) boneless pork loin roast
- 1 lb dried pinto beans
- 2 clove garlic
- 1 tablespoon chili powder
- 2 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried cumin
- 1 (32-ounce) container chicken broth
- 1 (10-ounce) can Rotel
- Spray the bowl of a 6-quart slow cooker with non-stick spray. Rinse and sort the beans according to the package directions; place in the slow cooker. Add roast and next 5 ingredients. Pour chicken broth over roast.
- Cover and cook on high 6 hours. Pull roast into large chunks using 2 forks. Stir in Rotel. Cook, uncovered, on high for 1 hour more, or until liquid is slightly reduced.
- Serve in taco bowls with your desired toppings: lettuce, green onion, shredded cheese, salsa, avocado, sour cream, etc.
One kitchen gizmo that I am always very happy to have when I prepare this recipe is a set of tortilla bowl makers that my mother-in-law gave us a few years back. Mine are very similar to these here, and baking the bowls at home instead of buying the pre-made, fried versions is so easy to do, and so much healthier!
Image via Positively Splendid on Instagram.