Burrito bowls at home with Peachy Pork Loin

While on vacation in Colorado, I found and adored Chipotle. I could easily eat there twice a week, but would not love and adore the increasing waist size. Chipotle burrito bowls are amazing, but heavy on calories. I wanted to try to re-create a leaner version and I think I hit the mark!

I made a flavorful cilantro lime rice without excess oil. The beans are spicy pintos without excess fat/oil/bacon (although….bacon is so good!). I used the grill pan to quick cook some peppers and onions.

Toppings include a pico de gallo, low fat sour cream with cilantro, and shredded reduced fat sharp white and yellow cheddar.

And finally, the pork is shredded pork loin, seasoned and slow cooked all day in the crock pot. It was incredibly tender. The recipe for peachy pork loin is below.

Now all that was left was to build the bowl! I had a little of everything except the tomato stuff. Ew.

 

Ingredients:

2lbs boneless pork loin, pork shoulder, or Boston butt

2 cups of sliced peaches (fresh if available or frozen)

1/2 cup of tomato sauce

2 Tablespoons apple cider vinegar

2 Tablespoons brown sugar

1/4 cup of peach preserves, no sugar added. I like Polaner’s All-fruit.

 

1. Heat tomato sauce, vinegar, sugar, and peach preserves. Stir until fully combined. DO NOT BOIL.

2. Lay pork loin in slow cooker. Top with peaches. Pour bbq sauce on top.

3. Cook 6-8 hours on low.

4. Pull apart in crock or remove and shred on cutting board.