Ingredients
1 cup
Chicken broth
1 cup
1 cup
Long grain rice, cooked
1 cup
1 ear
Uncooked sweet corn kernels, cut from cob
1 ear
15.5 oz.
Black beans, drained, rinsed and cooked
15.5 oz.
1
Jalapeño, seeded and sliced
1
3 tbsps.
Fresh cilantro, chopped
3 tbsps.
1
Avocado, chopped
1
5
Small sweet peppers, sliced
5
1 jar
Salsa
1 jar
Directions
Place the pork loin on a cutting board and trim off any fat or silver skin using a small, sharp knife.
Pour the chicken broth into the crockpot, add the pork loin, cover, and cook on low for 8 hours.
While the pork is cooking, prepare the toppings by chopping, slicing, or cooking them as needed.
Once the pork is done, shred it using two forks—either in the crockpot or on a cutting board—and mix it well with the juices.
Let the shredded pork cook for an additional 15 minutes, then set it aside for assembly.
To assemble the bowls, place rice at the bottom, then top with pulled pork, corn, beans, jalapeños, cilantro, avocado, and sweet peppers.
Serve immediately with salsa. Enjoy!
For the Love of Meat
