Easy Slow Cooker Mexican Shredded Pork Burrito Bowls Step-by-step instructions

Before you start

Before starting, ensure the pork shoulder is trimmed of excess surface fat and cut into uniform 2-inch chunks to promote even cooking. Have all ingredients measured and ready, including the salsa verde and taco seasoning, so that assembly takes only a few minutes.

Check that the slow cooker is clean and positioned on a stable, heat-resistant surface with easy access to a power outlet. Preparing the workspace beforehand simplifies the assembly process significantly, allowing for a smooth and efficient start to the cooking session.

Instructions

Assembly of ingredients

1. 1Prepare the slow cooker
   Place the pork shoulder chunks into the base of the slow cooker, ensuring they are distributed evenly across the bottom to encourage uniform cooking throughout the process.
   Look for Pork is arranged in a single layer at the bottom of the slow cooker.
   Tip Cut the pork into uniform pieces for consistent cooking times.
2. 2Add aromatics and seasoning
   Add the drained black beans and corn over the pork. Sprinkle the taco seasoning packet evenly over the top of the ingredients, then pour the salsa verde over everything to coat.
   Look for All ingredients are added to the slow cooker and ready to be covered.
   Tip Do not stir the ingredients; the salsa will naturally permeate the meat as it cooks.

The pork chunks are neatly arranged, topped with the beans, corn, and seasoning, and covered with the salsa verde. The ingredients should look layered rather than mixed, ensuring the pork is positioned to receive the most heat from the base of the slow cooker during the initial phase of the cooking process.

Slow cooking process

3. 3Slow cook the pork
   Cover the slow cooker with the lid. Cook on low heat for 8 hours or on high heat for 4 hours until the pork reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before shredding.
   Look for Pork is fork-tender and pulls apart with minimal resistance.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid frequently, as this releases essential heat and steam required for slow cooking.

The slow cooker is securely covered and operating at the chosen heat level. Over the next several hours, the kitchen should begin to smell fragrant as the pork braises in the salsa.

Check that the unit is not positioned near flammable items and that the cord is safely tucked away during this long, unattended cooking period.

Shredding and final prep

4. 4Shred and serve
   Once the pork has rested, remove the meat from the cooker and shred it using two forks. Incorporate the shredded meat back into the cooking juices with the beans and corn, then serve immediately in bowls.
   Look for Meat is shredded and juices are incorporated into the mixture.
   Tip Discard any large pieces of fat if preferred during the shredding process.

The pork is fork-tender and easily separates into strands. The mixture should appear moist and well-combined, with the beans and corn distributed throughout. The aroma should be savory and slightly tangy from the salsa verde, indicating that the flavors are well-balanced and the dish is ready for final assembly and serving.

Common mistakes

A common mistake is using a cut of meat that is too lean, which can result in dry, stringy pork. Another error is opening the slow cooker lid too often, which causes significant heat loss and extends the cooking time unnecessarily.

Finally, failing to check the internal temperature of the pork can lead to undercooked meat; always rely on a food thermometer to ensure the pork has reached the safe minimum internal temperature of 145°F (63°C) before shredding.

How to tell it’s done

The pork is done when it reaches an internal temperature of at least 145°F (63°C). Visually, the meat should be opaque and pull apart easily when prodded with a fork. If the meat offers resistance or remains tough, continue cooking for an additional 30 minutes.

The texture should be soft and succulent, with the juices from the salsa having thickened slightly around the shredded meat, indicating that the flavors have fully integrated and the cooking process is complete.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest