Easy Slow Cooker Pork Rice Bowls

Makes 4 bowls

For this recipe, you’ll need the slow-cooker pork that you make ahead of time.


1 tablespoon plus 2 teaspoons olive oil, divided

2 cups cooked brown rice or other cooked grain

⅔ cup sliced roasted bell peppers, coarsely chopped

1 teaspoon of your favorite hot sauce

2 teaspoons unseasoned rice vinegar

2 cups shredded slow-cooker pork

1 small heart of romaine, shredded

1 medium, ripe avocado chunks

¾ cup corn kernels

2 medium tomatoes, cored and coarsely chopped

4 ounces shredded reduced fat sharp cheddar cheese

¼ cup cilantro leaves, coarsely chopped

8 Tablespoons pumpkin seeds

Salsa to serve


Heat 1 tablespoon olive oil in a large saucepan or skillet over medium heat. Add the rice, bell peppers, hot sauce, and rice vinegar. Cook, stirring, until the rice is heated through, about 2 to 3 minutes minutes. Divide the rice among four serving bowls.

Microwave the pork to heat it. Or, in the same pan, heat the remaining 2 teaspoons of olive oil over medium heat. Add the pork and cook, stirring often, just until the pork is heated through, about 2 minutes.

Top each rice bowl with equal amounts of pork, then romaine, avocado, corn, tomato, cheddar, cilantro, and pumpkin seeds.