Hawaiian Pork Burrito Bowls
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Total time
4 hours
Serves: 6 – 8
Ingredients
Enchilada Sauce:
(14.5 oz) can tomato sauce
2 Tablespoon tomato paste
2 Tablespoon chili powder
2 Tablespoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon cayenne
¼ teaspoon salt
¼ teaspoon pepper
1 cup pineapple juice
Pork:
1 Tbsp coconut oil
2 lbs pork sirloin roast
2 tsp cumin
1 tsp chile powder
2 tsp salt
2 tsp pepper
Garnish:
½ tbsp coconut oil
1½ cups quinoa, uncooked, rinsed and drained
3 cups water
6-8 Bellafina peppers, thinly sliced
½ red onion, thinly sliced
1 Pineapple, sliced into rings
Avocado, sliced
Cilantro, chopped
Instructions
Enchilada Sauce: In a crock pot, add the ingredients for the enchilada sauce: tomato sauce through the pineapple juice. Whisk until well combined.
For the Pork: In a large skillet, add the coconut oil and heat over medium high heat.
Season all sides of the pork with the cumin, chile powder, salt and pepper.
Add the pork to the skillet and sear on all sides, about 2 mins per side. Once seared add to the crock pork. Spoon some of the enchilada sauce over the top of the pork. Cook on high for 3½ hours, or until done.
Remove the pork from the crock pot onto a large plate. Shred with two forks. Place back into crock pot and mix well with the sauce.
To serve:
Cook the quinoa according to the packages instructions. Set aside until ready to serve. Remove from the heat.
Meanwhile, in a large skillet, heat the coconut oil over medium heat. 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.
To serve, add quinoa to a bowl, top with the pepper mixture then the pork. Garnish with the pineapple rings, avocado and cilantro.
Slightly adapted from a recipe from withsaltandwit.com