Slow Cooker Southwest Pork Carnitas Rice BowlSlow Cooker Southwest Pork Carnitas Rice Bowl
Slow Cooker Southwest Pork Carnitas Rice Bowl
Slow Cooker Southwest Pork Carnitas Rice Bowl
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Recipe - ShopRite of Englewood
SlowCookerSouthwestPorkCarnitasRiceBowl.jpg
Slow Cooker Southwest Pork Carnitas Rice Bowl
Prep Time10 Minutes
Servings8
Cook Time240 Minutes
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
  • 24 g Fat
  • 7 g Saturated
  • 104 mg Cholesterol
  • 1082 mg Sodium
  • 48 g Carbohydrates
  • 4 g Fiber
  • 11 g Sugars
  • 1 g Added Sugars
  • 31 g Protein
10 minutes
Prep Time
240 minutes
Cook Time
8
Servings
540
Calories

Shop Ingredients

Makes 8 servings
10 oz avo verde salsa guacamole, divided, plus additional for garnish (optional)
Yucatan Authentic Flavor Guacamole, 16 oz
Yucatan Authentic Flavor Guacamole, 16 oz
$7.49$0.47/oz
1 boneless Boneless Pork Butt (about 3 pounds)
Fresh Boneless Pork Butt Roast
Fresh Boneless Pork Butt Roast
$9.05 avg/ea$3.29/lb
2 cups orange-mango juice
Dole 100% Juice Flavored Blend Of Juices Orange Peach Mango 59 Fl Oz
Dole 100% Juice Flavored Blend Of Juices Orange Peach Mango 59 Fl Oz
$3.99$0.07/fl oz
4 garlic cloves, chopped
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
8.8 oz 4 packages Spanish-style ready rice
Goya Pasta, Tomatoes & Bell Peppers Spanish Rice, 7 oz
Goya Pasta, Tomatoes & Bell Peppers Spanish Rice, 7 oz
$2.29$0.33/oz
1 cup fresh salsa
Top Crop Fresh Salsa Mango, 8 oz
Top Crop Fresh Salsa Mango, 8 oz
$3.99$0.50/oz
Chopped fresh cilantro and/or lime wedges for garnish (optional)
Organic Cilantro, 1 each
Organic Cilantro, 1 each
$1.99

Nutritional Information

  • 24 g Fat
  • 7 g Saturated
  • 104 mg Cholesterol
  • 1082 mg Sodium
  • 48 g Carbohydrates
  • 4 g Fiber
  • 11 g Sugars
  • 1 g Added Sugars
  • 31 g Protein

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.