1 1/2 pounds boneless pork shoulder or butt, trimmed and cut into 2 pieces
kosher salt and black pepper
1 cup long-grain white rice
fresh salsa, chopped avocado, and hot sauce, for serving
Sat fat 7g
How to Make It
Combine the beans, orange juice, broth, garlic, cumin, and oregano in a 4- to 6-quart slow cooker. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper and place on top of the liquid. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Transfer the pork to a bowl and shred the meat, using 2 forks; return it to the pot.
Twenty minutes before serving, cook the rice according to the package directions. Serve topped with the pork mixture, salsa, avocado, and hot sauce.
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