Crockpot Tex Mex Shredded Pork Bowls

A delicious Tex-Mex dish that practically cooks itself.

In the hot summer months, I like to rely on my Crockpot for a lot of my cooking. It keeps the kitchen a lot cooler, because I can cook up a meal without having to run the oven or the stove. And it keeps me a lot cooler, because the Crockpot does all the work, so I don’t have to spend time standing and stirring a hot pot. 

Here’s a super easy Crockpot recipe I whipped up recently: Crockpot Tex Mex Shredded Pork Bowls. This has meat, beans, veggies, and seasoning all in one pot, so all you need to make it into a meal is some plain rice and your favorite toppings. And it’s so simple, it practically cooks itself.

All you have to do is load the veggies into the crock, then quickly season a boneless pork shoulder and toss that in on top. Then set it on low and just leave it to itself for seven hours, while you go out and enjoy the nice summer weather.

By dinnertime, the meat will be falling-apart tender, and all the flavors will be nicely blended together. All it needs is a quick shredding with a fork, and it’s ready to serve.

 With these Crockpot Tex Mex Shredded Pork Bowls, you can spend less of your precious summer cooking, and more just having fun.

Crockpot Tex Mex Shredded Pork Bowls

Ingredients:
1 can (15 oz) black beans, drained, rinsed
1 can (14.5 oz) diced or crushed tomatoes
1 can (4.5 oz) chopped green chiles
1/2 cups yellow onions, chopped
1 red bell pepper, diced
1 packages (1 oz) taco seasoning (or my DIY Taco Seasoning)
1 boneless pork shoulder (2.5 – 3 lb)
1/2 tsp salt
cooked white rice
Toppings: Shredded Cheddar cheese, sour cream, cilantro and lime wedges

Directions:

1. Spray 5-6 quart crockpot with cooking spray. In crockpot add tomatoes, beans, chiles, onions, bell pepper and taco seasoning mix. Add pork shoulder season with salt, and then turn to coat.

2. Cover; cook on Low heat setting 7 hours, until tender and cooked throughly. Remove pork from crockpot and shred meat with fork. Stir shredded pork back crockpot.

Serve with rice , and toppings

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4.67 from 3 votes

Crockpot Tex Mex Shredded Pork Bowls

Here’s a super easy Crockpot recipe I whipped up recently: Crockpot Tex Mex Shredded Pork Bowls. It's a great family recipe everyone will love!

Prep Time: 5 minutes

Cook Time: 7 hours

Total Time: 7 hours 5 minutes

Serves:6

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Calories:220

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Author:Corey Valley

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Ingredients

• 1 can 15 oz black beans, drained, rinsed
• 1 can 14.5 oz diced or crushed tomatoes
• 1 can 4.5 oz chopped green chiles
• 1/2 cups yellow onions chopped
• 1 red bell pepper diced
• 1 packages 1 oz taco seasoning (or my DIY Taco Seasoning)
• 1 boneless pork shoulder 2.5 - 3 lb
• 1/2 tsp salt
• cooked white rice
• Toppings: Shredded Cheddar cheese sour cream, cilantro and lime wedges

Instructions

• Spray 5-6 quart crockpot with cooking spray. In crockpot add tomatoes, beans, chiles, onions, bell pepper and taco seasoning mix. Add pork shoulder season with salt, and then turn to coat.
• Cover; cook on Low heat setting 7 hours, until tender and cooked throughly. Remove pork from crockpot and shred meat with fork. Stir shredded pork back crockpot.
• Serve with rice , and toppings

Nutrition Information:

Calories: 220kcal (11%)Carbohydrates: 59g (20%)Protein: 19g (38%)Fat: 2g (3%)Cholesterol: 43mg (14%)Sodium: 233mg (10%)Potassium: 332mg (9%)Fiber: 4g (16%)Sugar: 1g (1%)Vitamin A: 620IU (12%)Vitamin C: 26.3mg (32%)Calcium: 8mg (1%)Iron: 0.7mg (4%)

Course:Main Course

Cuisine:Crockpot, Mexican

Keyword:Crockpot Tex Mex Shredded Pork Bowls

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