Healthified Slow-Cooked Pork Burrito Bowls

 

2-lb boneless pork shoulder roast

1

can (15 to 16 oz) pinto beans, rinsed, drained

1

tablespoon taco seasoning mix (from 1.25-oz package)

1

can (4.5 oz) diced green chiles, drained

2

packages (7.6 oz each) Spanish rice mix

6

cups water

1 1/2

cups shredded Mexican blend cheese (6 oz)

3

cups shredded lettuce

1

cup thick-and-chunky salsa

• 1 If pork roast comes in netting or is tied, remove netting or strings. In 3- to 4-quart slow cooker, place pork. Pour beans around pork. Sprinkle taco seasoning mix over pork. Pour green chiles over beans.
• 2 Cover and cook on Low heat setting 8 to 10 hours.
• 3 About 45 minutes before serving, in 3-quart saucepan, make rice mixes as directed on package, using water and omitting butter.
• 4 Remove pork from cooker; place on cutting board. Use 2 forks to pull pork into shreds. Return pork to cooker; gently stir to mix with beans.
• 5 To serve, spoon rice into each serving bowl and top with pork mixture, cheese, lettuce and salsa.