Crock Pot Bean & Rice Bowl Mexican Pork

• 1/3 tsp salt
• 1/4 cup fresh lime juice
• 1 lb boneless Pork loin or shoulder w/bone in will work. I typically use a pork butt, so I don't add any liquid. it cooks in its own fat.
• 1 can of diced tomatoes, and peppers (Rotel)
• 2 each Knorr chipotle bullion cube
• 1 each Knorr cilantro seasoning cube
• 1 1/2 tsp Garlic powder
• 1 tbsp minced dry onion
• 1 Add any additional seasonings that you like. Fresh peppers, etc.
• 1 For garnish I use sour cream, avacado, tomato, lime, hot sauce, fresh grated ginger etc.
• 1 Rice, or beans. I use both. I prefer my rice cooker to make my rice. I will often cook beans in another crock, or add a can of beans after draining pork, and shredding it.

1. Crush Bullion cubes in a bowl, add all other dry ingredients.
2. Creating a dry rub for your pork
3. Put pork into crock pot, set time according to size of the pork.
4. If using boneless, without fat, I would add a little broth to your crock.
5. When pork is finished, shred finely serve with beans & rice.
6. Garnish how you like.

salt, lime juice, will, tomatoes, bullion cube, cube, garlic, onion, fresh peppers, sour cream, rice

Taken from cookpad.com/us/recipes/358346-crock-pot-bean-rice-bowl-mexican-pork (may not work)