Carnitas Burrito Bowl

• порції: 2 servings
• активний час: 10 minutes
• загальний час: 4 hours 10 minutes

Інгредієнти

4-5 lb Roseland Half Pork Loin

1 ¼ oz. Casa Mamita Taco Mix

1 red onion, sliced

2 cloves garlic, crushed

12 oz. Casa Mamita Medium Salsa

16 oz. Chef's Cupboard Chicken Broth

12 oz. Tuscan Garden Jalapeño Slices

1 cup Specially Selected White Basmati Rice

2 cups chopped cilantro, divided

2 limes

1 cup Friendly Farms Light Sour Cream

1 tablespoon Carlini Pure Olive Oil

1 red bell pepper, sliced

1 red onion, sliced

4 cups chopped romaine lettuce

2 cups Simply Nature Organic Black Beans, drained, rinsed and warmed

1 cup Park Street Deli Mild or Medium Pico de Gallo

2 avocados, chopped

Напрямки

Cut pork loin into three pieces and place in a slow cooker.

Add taco seasoning, red onion, garlic, salsa, chicken broth and jalapeño slices. Cook on low for 8 hours or 4 hours on high.

Shred pork and return to slow cooker. Lower setting to warm until ready to serve.

Meanwhile, cook rice according to package instruction. Once rice is done, stir in 1 cup cilantro and juice of 1 lime. Set aside.

In a small bowl, combine sour cream, 3/4 cup cilantro and juice of 1 lime. Stir to combine and set aside.

In a medium sauté pan, heat olive oil on medium-high heat. Add peppers and onions, cook for 10 minutes or until soft and onions are translucent. Set aside.

To assemble: Place 1 cup lettuce in a bowl. Add black beans, pico de gallo, pepper and onion mixture and 1/2 cup carnitas. Top with avocado, drizzle cilantro lime sour cream and garnish with remaining cilantro. Toss together and enjoy!