Mexican Shredded Pork Bowls

Mexican Shredded Pork Bowls

Ingredients: 

1 (3 pound) boneless pork loin roast, cut into 2 inch pieces

1/2 teaspoon salt

2 (4 ounce) cans diced green chile peppers

3 cloves garlic, crushed

3 1/4 cups water, divided

1/4 cup chipotle sauce

1 1/2 cups uncooked long grain white rice

1/4 cup fresh lime juice

1/4 cup chopped cilantro

1 cup of cooked corn

Cheddar Cheese (Grated)

Tomatoes (Diced)

Black Olives (Sliced)

Directions:

Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.

Cover, and cook 7 hours on Low.

In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.

Remove roast from the slow cooker, and use two forks to shred. 

Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice. Top with corn, fresh cilantro, fresh tomatoes, salsa, sour cream and cheese.