This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced
INGREDIENTS (for 6 servings):
- 1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
- 1/2 teaspoon salt
- 2 (4 ounce) cans diced green chile peppers
- 3 cloves garlic, crushed
- 1/4 cup chipotle sauce
- 3 1/4 cups water, divided
- 1 1/2 cups uncooked long grain white rice
- 1/4 cup fresh lime juice
- 1/4 cup chopped cilantro
Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
Cover, and cook 7 hours on Low.
In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.