Go Back

Slow Cooker Enchilada Pork Bowl

Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Calories: 211kcal
Author: Hannah Stewart

Ingredients

Pork:

  • 2 lb Pork Tenderloin

Enchilada Sauce:

  • 1 (14.5 oz) can diced tomatos
  • 2 tbsp Chili Powder
  • 2 tbsp Cumin
  • 1 tsp Onion Powder
  • 1 Garlic Clove
  • 1/4 tsp Paprika
  • 2 tsp Salt
  • 2 tsp Pepper
  • 1 cup Fresh Pineapple, chopped*

Fresh Ingredients (Not needed until day of cooking):

  • Salsa
  • Paleo Sour Cream (recipe for fast and easy paleo sour cream below)
  • Favorite burrito bowl toppings (Avocado, bell peppers, onions, etc...)

Supplies for freezing:

  • 1 Gallon Freezer Bag
  • 1 Quart Freezer Bag

Instructions

Directions:

  • Season all sides of pork with cumin, chili powder, salt and pepper.
  • Place pork in slow cooker.
  • Blend together all sauce ingredients in high speed blender or food processor to make enchilada sauce and pour sauce over pork.
  • Cook on low 6-8 hours or high 3-4 hours.
  • Before serving grill pineapple in skillet for 3-5 minutes over med-high heat.
  • Shred pork, top with grilled pineapple and sauce, and serve with favorite toppings over rice (cauliflower rice if paleo).

Freezer Directions:

  • Label gallon freezer bag with recipe name, cooking directions and expiration date (todays date plus three months).
  • Season all sides of pork with cumin, chili powder, salt and pepper.
  • Blend together all sauce ingredients in high speed blender or food processor to make enchilada sauce.
  • Add pork and sauce to labeled gallon freezer bag.
  • Add leftover fresh pineapple to quart freezer bag and set inside gallon freezer bag.
  • Seal bag, removing as much air as possible.
  • Store in freezer for up to three months.

Cooking from Freezer Directions:

  • Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
  • Add freezer bag contents into the slow cooker (Set sauce in quart size bag aside).
  • Cook on low 6-8 hours or high 3-4 hours.
  • Before serving grill pineapple in skillet for 3-5 minutes over med-high heat.
  • Shred pork, top with grilled pineapple and sauce, and serve with favorite toppings over rice (cauliflower rice if paleo).