SlowCookerSouthwestPorkCarnitasRiceBowl%20(2).jpeg
SlowCookerSouthwestPorkCarnitasRiceBowl%20(2).jpeg
Slow Cooker Southwest Pork Carnitas Rice Bowl
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Recipe - FAIRWAY MARKET OF 86TH STREET
SlowCookerSouthwestPorkCarnitasRiceBowl%20(2).jpeg
Slow Cooker Southwest Pork Carnitas Rice Bowl
0
Servings8
Cook Time240 Minutes
svg/info/recipe-calories Created with Sketch. Calories540
Ingredients
10 oz avo verde salsa guacamole, divided, plus additional for garnish (optional)
1 boneless Boneless Pork Butt (about 3 pounds)
2 cups orange-mango juice
4 garlic cloves, chopped
8.8 oz 4 packages Spanish-style ready rice
1 cup fresh salsa
Chopped fresh cilantro and/or lime wedges for garnish (optional)
Directions
  1. In 6-quart slow cooker, stir ½ cup guacamole and juice; add pork and garlic. Spread remaining ½ 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 ¾ cup cooking liquid and ½ teaspoon each 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.

Nutritional Information
Calories: 540
Fat: 24g
Saturated: 7g
Cholesterol: 104mg
Sodium: 1082mg
Carbohydrates: 48g
Fiber: 4g
Sugars: 11g
Protein: 31g
0 minutes
Prep Time
240 minutes
Cook Time
8
Servings
svg/info/recipe-calories Created with Sketch.
540
Calories

Shop Ingredients

Makes 8 servings
10 oz avo verde salsa guacamole, divided, plus additional for garnish (optional)
an image
Herdez Medium Guacamole Salsa, 15.7 Ounce
$4.99
$0.32/oz
1 boneless Boneless Pork Butt (about 3 pounds)
an image
Boneless Pork Butt Roast, 2.8 Pound
$8.37 avg/ea
$2.99/lb
2 cups orange-mango juice
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Naked Orange Mango Motion Juice Smoothie, 15.2 Fluid ounce
$3.50
$0.23/fl oz
4 garlic cloves, chopped
Not Available
8.8 oz 4 packages Spanish-style ready rice
Not Available
1 cup fresh salsa
Not Available
Chopped fresh cilantro and/or lime wedges for garnish (optional)
an image
Fresh Lime, 1 Each
$0.50

Nutritional Information

Calories: 540
Fat: 24g
Saturated: 7g
Cholesterol: 104mg
Sodium: 1082mg
Carbohydrates: 48g
Fiber: 4g
Sugars: 11g
Protein: 31g

Directions

  1. In 6-quart slow cooker, stir ½ cup guacamole and juice; add pork and garlic. Spread remaining ½ 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 ¾ cup cooking liquid and ½ teaspoon each 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.