SALSA VERDE PORK BURRITO BOWLS

Salsa Verde Pork Burrito Bowls image

Provided by shancarter

Time 8h5m

Yield 12 serving(s)

Number Of Ingredients 3

2 -3 lbs pork loin roast
16 ounces salsa verde (We use 8 oz. cans of Herdez Salsa Verde from H-E-B, 1 can per pound of pork)
16 ounces water (Again, one can per pound of pork)

Steps:

Pour salsa verde in slow cooker.
Add two salsa jars of water to slow cooker.
Place pork roast on top.
Cook on low for 6-8 hours (or high for 4-5).
About one hour before you plan to serve roast, shred with two forks.
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Serve with: Refried pinto beans or black beans, Cilantro Lime Rice (see instructions below), Shredded cheese (Mexican blend or cheddar), Tortilla chips, Salsa, Guacamole, sour cream (optional).
To prepare cilantro rice: For each cup of dry rice prepared, mix in one tablespoon lime juice and one teaspoon or more chopped cilantro to water when boiling rice.
To assemble burrito bowls: Scoop a spoonful of rice into bowl, top with beans. Add a spoonful of pork, sprinkle cheese over the top of all. Serve with chips and salsa. Or add lettuce and make it a burrito salad.

Nutrition Facts : Calories 178.2, Fat 8, SaturatedFat 2.7, Cholesterol 61.3, Sodium 351.8, Carbohydrate 2.7, Sugar 2.7, Protein 21.7