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FAIRWAY MARKET OF 86TH STREET

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FAIRWAY MARKET OF 86TH STREET
240 E. 86TH STREET
NEW YORK, NY 10028
718-569-4511
6 am - 12 am daily
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Build a Shopping Listat FAIRWAY MARKET OF 86TH STREET

FAIRWAY MARKET OF 86TH STREET

You've selected Build a Shopping List
FAIRWAY MARKET OF 86TH STREET
240 E. 86TH STREET
NEW YORK, NY 10028
718-569-4511
6 am - 12 am daily
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 Herdez Medium Guacamole Salsa, 15.7 Ounce
$2.99
$0.19/oz
1 boneless Boneless Pork Butt (about 3 pounds)
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Boneless Pork Boneless Pork Shoulder Boned & Rolled, Picnic, 5.5 Pound
$16.45 avg/ea
$2.99/lb
2 cups orange-mango juice
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Dole Dole 100% Juice - Orange Peach Mango, 59 Fluid ounce
$3.79
$0.06/fl oz
4 garlic cloves, chopped
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Garlic Garlic 5 ct, 5 Each
$2.99
$0.60 each
8.8 oz 4 packages Spanish-style ready rice
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Rice-A-Roni Rice-A-Roni Spanish Rice, 6.8 Ounce
$1.79
$0.26/oz
1 cup fresh salsa
an image
Herdez Herdez Salsa Verde, 16 Ounce
$4.49
$0.28/oz
Chopped fresh cilantro and/or lime wedges for garnish (optional)
an image
Fresh 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.