Hawaiian Pork Burrito Bowls

Another seriously delicious taco-type bowl for this week! Though I think this burrito bowl tasted more like tacos then last weeks taco bowl. Nonetheless, I loved both. This one was especially fun to put together and just make to my liking. The only ingredient change I made was using 1 tablespoon of cumin instead of 2 for the enchilada sauce because I'm just not a huge fan of cumin. Also, the original recipe made this with quinoa, which I substituted for a cilantro lime cauliflower rice, so I guess I technically made two ingredient changes. I thought the cauliflower rice was a great pair with everything and a perfect paleo option. I actually couldn't pick out the lime or cilantro flavor once mixing everything together either, so you can definitely get away with making a really plain cauliflower rice (or just make regular rice if you are not paleo) since there is plenty of enchilada sauce. Speaking of that sauce, I purposely only added some back to the shredded pork, so I had a ton of it leftover. Just throwing that out there in case anyone else doesn't like a ton of sauce or they see how mine turned out and would rather have more sauce. This meal is worth making and one that I will definitely be making again!

Hawaiian Pork Burrito Bowls 
Ingredients:
Enchilada sauce:

• (14.5 oz) can tomato sauce
• 2 tablespoon tomato paste
• 2 tablespoon chili powder
• 2 tablespoon cumin (I only used 1 tablespoon, personal preference) 
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup pineapple juice

Pork:

• 1 tablespoon coconut oil (or olive oil)
• 2 lbs pork sirloin roast
• 2 teaspoon cumin
• 1 teaspoon chili powder
• 2 teaspoon salt
• 2 teaspoon pepper

Garnish:

• 1/2 tablespoon coconut oil
• 1 large cauliflower, riced (I used two 12 oz bags of frozen cauliflower rice)
• 2 cloves garlic
• 1 lime
• 1/2 tablespoon coconut oil
• 2 bell peppers, thinly sliced (I used red and orange)
• 1 green onion, thinly sliced
• 1 pineapple, sliced into rings
• Avocado, sliced 
• Cilantro, chopped

Directions:
Enchilada sauce:

1. In a crock pot, add the ingredients for the enchilada sauce: tomato sauce through the pineapple juice. Whisk until well combined.

For the pork:

1. In a large skillet, add the coconut oil and heat over medium high heat.
2. Season all sides of the pork with the cumin, chile powder, salt and pepper.
3. 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 4 hours, or until done.
4. 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:

1. (If making own cauliflower rice) Remove the leaves from the cauliflower and cut the cauliflower from the core so that you only have the florets. Place the cauliflower florets into the food processor and process until riced. (If you have a large amount of cauliflower florets you may need to do this in two parts.)
2. In a large skillet, heat the coconut oil over medium heat. Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly. When cauliflower is slightly toasted, and garlic cooked, remove from heat.
3. Toss with cilantro and juice from the whole lime.
4. Add coconut oil to the skillet. Once melted, 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.
5. To serve, add cauliflower rice to a bowl, top with the pepper mixture then the pork. Garnish with the pineapple rings, avocado and cilantro.

​Original recipe found here