Pulled pork taco bowls

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Boneless pork shoulder2 lb
• Oranges2
• Limes2
• Yellow onion1
• Garlic4 cloves
• Ground cumin2 tsp
• Dried oregano1 tsp
• Jasmine rice1 cup
• Black beans1 15-oz can
• Frozen corn1 cup
• Pico de gallo1 cup
• Avocados2

How dinner comes together

1. 1

   Cut the pork into four large pieces. Quarter the onion, smash the garlic and juice the oranges and one lime into the slow cooker.

2. 2

   Add the cumin, oregano, 1 teaspoon kosher salt and black pepper, then turn the pork in the citrus mixture so every piece is coated.

3. 3

   Cover and cook on high until the pork collapses easily when pressed with a fork, about 4 hours.

4. 4

   Transfer the pork to a bowl, discard any large pieces of fat and shred the meat with two forks. Moisten it with enough strained cooking liquid to stay juicy.

5. 5

   Cook the rice according to the package directions. Drain and rinse the black beans, then warm them with the corn.

6. 6

   Divide the rice among bowls and add the pulled pork, beans, corn, pico de gallo and sliced avocado. Finish with the remaining lime.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• 6-quart slow cooker
• Medium saucepan
• 2 forks