Logo
Build a Shopping Listat Dearborn Market

Dearborn Market

You've selected Build a Shopping List
Dearborn Market
2170 Route 35
Holmdel, NJ 07733
(732) 264 - 0256
8.00 A.M. – 8.00 P.M Daily
Hi GuestSign In or Register
Build a Shopping Listat Dearborn Market

Dearborn Market

You've selected Build a Shopping List
Dearborn Market
2170 Route 35
Holmdel, NJ 07733
(732) 264 - 0256
8.00 A.M. – 8.00 P.M Daily
SlowCookerSouthwestPorkCarnitasRiceBowl%20(2).jpeg
SlowCookerSouthwestPorkCarnitasRiceBowl%20(2).jpeg
Slow Cooker Southwest Pork Carnitas Rice Bowl
Logo
Recipe - Dearborn Market
SlowCookerSouthwestPorkCarnitasRiceBowl%20(2).jpeg
Slow Cooker Southwest Pork Carnitas Rice Bowl
0
Servings8
Cook Time240 Minutes
svg/info/recipe-calories Created with Sketch. Calories540
Ingredients
10 oz avo verde salsa guacamole, divided, plus additional for garnish (optional)
1 boneless Boneless Pork Butt (about 3 pounds)
2 cups orange-mango juice
4 garlic cloves, chopped
8.8 oz 4 packages Spanish-style ready rice
1 cup fresh salsa
Chopped fresh cilantro and/or lime wedges for garnish (optional)
Directions
  1. In 6-quart slow cooker, stir ½ cup guacamole and juice; add pork and garlic. Spread remaining ½ cup guacamole on top of pork; cover and cook on high 4 hours or low 8 hours or until pork is very tender and shreds easily with 2 forks.

  2. Transfer pork to cutting board; let stand 15 minutes. With 2 forks, shred pork, discarding fat; place 3 cups in large bowl. Stir in ¾ cup cooking liquid and ½ teaspoon each salt and pepper. Refrigerate remaining pork in airtight container up to 5 days.

  3. Prepare rice as label directs. Makes about 5 cups.

  4. Divide rice into 8 bowls; top with salsa and pork. Garnish with guacamole, cilantro and/or lime wedges, if desired.

Nutritional Information
Calories: 540
Fat: 24g
Saturated: 7g
Cholesterol: 104mg
Sodium: 1082mg
Carbohydrates: 48g
Fiber: 4g
Sugars: 11g
Protein: 31g
0 minutes
Prep Time
240 minutes
Cook Time
8
Servings
svg/info/recipe-calories Created with Sketch.
540
Calories

Shop Ingredients

Makes 8 servings
10 oz avo verde salsa guacamole, divided, plus additional for garnish (optional)
an image
Top Crop Salsa - Mango, 8 Ounce
$4.99
$0.62/oz
1 boneless Boneless Pork Butt (about 3 pounds)
an image
Fresh Bone-in, Butt Whole, Trimmed, 6 Pound
$2.49 avg/ea
$0.42/lb
2 cups orange-mango juice
an image
Dole 100% Juice - Orange Peach Mango, 59 Fluid ounce
$3.49
$0.06/fl oz
4 garlic cloves, chopped
an image
Garlic 5 ct, 5 Each
$2.49
$0.50 each
8.8 oz 4 packages Spanish-style ready rice
an image
Near East Rice Pilaf Mix - Spanish Rice, 6.75 Ounce
$2.49
$0.37/oz
1 cup fresh salsa
an image
Top Crop Fresh Salsa, 16 Ounce
$4.99
$0.31/oz
Chopped fresh cilantro and/or lime wedges for garnish (optional)
an image
Fresh Lime, 1 Each
$0.50

Nutritional Information

Calories: 540
Fat: 24g
Saturated: 7g
Cholesterol: 104mg
Sodium: 1082mg
Carbohydrates: 48g
Fiber: 4g
Sugars: 11g
Protein: 31g

Directions

  1. In 6-quart slow cooker, stir ½ cup guacamole and juice; add pork and garlic. Spread remaining ½ cup guacamole on top of pork; cover and cook on high 4 hours or low 8 hours or until pork is very tender and shreds easily with 2 forks.

  2. Transfer pork to cutting board; let stand 15 minutes. With 2 forks, shred pork, discarding fat; place 3 cups in large bowl. Stir in ¾ cup cooking liquid and ½ teaspoon each salt and pepper. Refrigerate remaining pork in airtight container up to 5 days.

  3. Prepare rice as label directs. Makes about 5 cups.

  4. Divide rice into 8 bowls; top with salsa and pork. Garnish with guacamole, cilantro and/or lime wedges, if desired.