Mexican Pork and Rice Bowl

Canadian Living's November issue has on the cover 'The Comforts of Home: 20 Easy Slow Cooker Recipes'. It is a little misleading however, because it is really one slow cooker recipe for shredded pork that yields 20 different potential recipes. I decided to roast the pork one day, and then make two of the recipes. I will have some leftover, but it says it will freeze for up to 3 weeks. The pork recipe is super easy. You take a 1.35 kg boneless pork shoulder blade roast, trimming and discarding any excess fat. Put in slow cooker, with 1 1/2 cups beef broth and pinch salt and pepper. Cook on low for 8 hours, let cool slightly, discarding liquid. Using two forks, 'shred' pork, makes 4-6 cups.

The first recipe I made was a mexican rice bowl, and was very reminiscent of a burrito bowl at a Chipotle or Red Burrito. You could add avocado or cheddar cheese to kick it up a notch if you want. We added some fresh cilantro, which is key for any great mexican dishes.

Mexican Pork and Rice Bowl
- 2 tsp olive oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 sweet green pepper, thinly sliced
- 2 tsp chili powder
- 1 tsp ground cumin
- 2 cups Slow Cooker Shredded Pork
- 1 can drained black beans
- 2/3 cup passata (bottled strained tomatoes)
- 3 cups cooked brown rice
- shredded lettuce
- diced tomatoes
- 1/2 cup chopped fresh cilantro
- sour cream

Heat oil in skillet over medium-high heat. Saute garlic and onion until softened, about 3 minutes. Add green pepper, chili powder and cumin. Cook, stirring until green pepper is tender-crisp, 2 minutes. Stir in pork, beans, passata, 1/2 cup water and pinch salt and pepper. Cook, stirring until sauce is slightly thickened, about 5 minutes. Divide rice and bean mixture among 4 bowls. Garnish with lettuce, tomatoes, sour cream and cilantro.