Ingredients
- 1 Smithfield Roasted Garlic & Cracked Black Pepper Tenderloin1
- 1 Cup Chicken broth1 Cup
- 1 Cup Long grain or basmati white rice, cooked according to package instructions1 Cup
- 1 Ear Uncooked sweet corn, kernels cut from cob1 Ear
- 1 15.5 oz can Black beans, drained and rinsed, cooked according to package instructions1 15.5 oz can
- 1 Jalapeño, seeded and sliced1
- 3 Tablespoons Fresh cilantro, chopped3 Tablespoons
- 1 Avocado, chopped1
- 5 Small sweet peppers, sliced5
- 1 Jar Salsa1 Jar
Instructions
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
