Pork Carnita Burrito Bowls Recipe

Pork loin slow cooked with salsa Verde and Fiesta Party, shredded and served over quinoa.
  • Ready in: 8 hours, 20 minutes
  • Prep time: 20 minutes
  • Chill/Cook time: 8 hours
  • By:
  • Servings: Makes 6 servings

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  • 1 (2 pound) boneless pork loin roast, cut into 4 pieces
  • 1 (16 ounce) jar salsa Verde
  • 3 cups unsalted chicken broth or stock, divided
  • 1 cup quinoa
  • Toppings such as salsa, roasted corn, shredded cheese, sautéed bell peppers and onions, guacamole, sour cream

cooking methods

  • Slow Cooker
  • Stovetop


  1. Place pork in a 3-quart or larger slow cooker. In small bowl, combine salsa, 1 cup chicken broth and 1 tablespoon Fiesta Party Seasoning. Pour over pork. Cook on LOW 8-10 hours or HIGH 5-6 hours or until pork is falling apart. Shred pork.
  2. Meanwhile, in medium saucepan, combine 2 cups chicken broth and ½ tablespoon Fiesta Party Seasoning. Bring to a boil. Stir in quinoa. Cover; simmer 15 minutes. Remove from heat. Let stand 5-10 minutes. Fluff with a fork.
  3. Divide quinoa among 6 bowls. Top with shredded pork and desired toppings.

Makes 6 servings.

Serve with a green salad.

Wine Pairing: Rioja

Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Place remaining ½ tablespoon Fiesta Party Seasoning in a quart freezer bag Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completey. Continue with step 1.

Nutrition per Serving: (does not include optional toppings) Calories: 300 Total Fat: 5g Sat. Fat: 1.5g Cholest: 95mg Sodium: 730mg Carbs: 20g Fiber: 2g Sugar: 1g Protein: 39g

Always check the labels of ingredients in recipes to confirm they are gluten-free, and ensure your space is free from other possible sources of gluten. Since ingredient formulas can change and vary among other brands, Tastefully Simple cannot ensure that prepared recipes will be gluten-free.

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