Salsa Verde Pork Burrito Bowls

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READY IN: 8hrs 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 2 -3
    lbs pork loin roast
  • 16
    ounces salsa verde (We use 8 oz. cans of Herdez Salsa Verde from H-E-B, 1 can per pound of pork)
  • 16
    ounces water (Again, one can per pound of pork)
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DIRECTIONS

  • Pour salsa verde in slow cooker.
  • Add two salsa jars of water to slow cooker.
  • Place pork roast on top.
  • Cook on low for 6-8 hours (or high for 4-5).
  • About one hour before you plan to serve roast, shred with two forks.
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~.
  • Serve with: Refried pinto beans or black beans, Cilantro Lime Rice (see instructions below), Shredded cheese (Mexican blend or cheddar), Tortilla chips, Salsa, Guacamole, sour cream (optional).
  • To prepare cilantro rice: For each cup of dry rice prepared, mix in one tablespoon lime juice and one teaspoon or more chopped cilantro to water when boiling rice.
  • To assemble burrito bowls: Scoop a spoonful of rice into bowl, top with beans. Add a spoonful of pork, sprinkle cheese over the top of all. Serve with chips and salsa. Or add lettuce and make it a burrito salad.
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