Slow-Cooked Pork Burrito Bowls

Prep Time: 15 minutes     Start to Finish: 8 hours 15 minutes

Ingredients:

• 2-lb boneless pork shoulder roast
• 1 can (15-16oz) pinto beans, rinsed, drained
• 2 tablespoons taco seasoning mix
• 1 can (4.5oz) diced green chiles, undrained
• 2 packages (7.6oz each) Spanish rice mix
• 5 cups water
• 1 tablespoon butter or margarine
• 1 1/2 cups shredded Mexican blend cheese (6oz)
• 2 1/4 cups shredded lettuce
• 1/2 cup thick-and-chunky salsa

1  If pork roast comes in netting or is tied, remove netting or strings.  In 3- to 4-quart slow cooker, place pork.  Pour beans around pork.  Sprinkle taco seasoning mix over pork.  Pour green chiles over beans. 

2  Cover and cook on Low heat setting 8 to 10 hours. 

3  About 45 minutes before serving, in 3-quart saucepan, make rice mixes as directed on package, using water and butter. 

4  Remove pork from cooker;  place on cutting board.  Use 2 forks to pull pork into shreds.  Return pork to cooker;  gently stir to mix with beans.  

5  To serve, spoon rice into each serving bowl and top with pork mixture, cheese, lettuce, and salsa.


1 Serving:  Calories 450 (Calories fron Fat 160);  Total Fat 18g (Saturated Fat 8g);  Cholesterol 75mg;  Sodium 1050mg;  Total Carbohydrate 46g (Dietary Fiber 5g;  Sugars 4g);  Protein 30g


% Daily Value:  Vitamin A 15%;  Vitamin C 15%;  Calcium 20%;  Iron 20%