Ingredients
1
Smithfield Roasted Garlic & Cracked Black Pepper Tenderloin
1
1 Cup
Chicken broth
1 Cup
1 Cup
Long grain or basmati white rice, cooked according to package instructions
1 Cup
1 Ear
Uncooked sweet corn, kernels cut from cob
1 Ear
1 15.5 oz can
Black beans, drained and rinsed, cooked according to package instructions
1 15.5 oz can
1
Jalapeño, seeded and sliced
1
3 Tablespoons
Fresh cilantro, chopped
3 Tablespoons
1
Avocado, chopped
1
5
Small sweet peppers, sliced
5
1 Jar
Salsa
1 Jar
Directions
Place pork loin on a cutting board and remove any fat and/or silver skin with a small, sharp knife. Pour chicken broth into crockpot followed by the pork loin, and cover. Cook on low for 8 hours. Either in the pot or on a cutting board, shred pork using two forks and combine well with the juices in the crock pot. Let cook another 15 minutes and then set aside for assembly
While pork is cooking, chop/slice/cook toppings as referenced above
Place rice on the bottom of each bowl and top with pulled pork, corn, beans, jalapeños, cilantro, avocado, and sweet peppers. Serve immediately with salsa
For the Love of Meat
