Slow Cooker Southwest Pork Carnitas Rice Bowl
Prep: 10 minutes plus standing
Slow Cook: 4 hours • Serves: 8
2 cups orange-mango juice
1 boneless pork shoulder roast (about 3 pounds)
4 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
4 packages (8.8 ounces each) Spanish-style ready rice
1 cup fresh salsa
Chopped fresh cilantro and/or lime wedges for garnish (optional)
1. In 6-quart slow cooker, stir 1/2 cup guacamole and juice; add pork and garlic. Spread remaining 1/2 cup guacamole on top of pork; cover and cook on high 4 hours or low 8 hours or until pork is very tender and shreds easily with 2 forks.
2. Transfer pork to cutting board; let stand 15 minutes. With 2 forks, shred pork, discarding fat; place 3 cups in large bowl. Stir in 3/4 cup cooking liquid, salt and pepper. Refrigerate remaining pork in airtight container up to 5 days.
3. Prepare rice as label directs. Makes about 5 cups.
4. Divide rice into 8 bowls; top with salsa and pork. Garnish with guacamole, cilantro and/or lime wedges, if desired.
Approximate nutritional values per serving (1 bowl):
540 Calories, 24g Fat (7g Saturated), 104mg Cholesterol,
1082mg Sodium, 48g Carbohydrates, 4g Fiber, 31g Protein
Customize this recipe by swapping the pork with chicken thighs and/or the rice with blue corn taco shells. Serve leftover carnitas in tacos, quesadillas, salads and/or stir into black bean soup.