Ingredients
- For the Pork Roast:
- 3lb Pasture Raised Pork Roast
- 1 Jar of Salsa
- 1 Cup Honey (more or less depending on sweetness level)
For the Bowl
- Corn
- Black Beans
- Tomatoes
- Shredded Cheese
- 4 Cup of Cooked Rice
Dressing
- Avocado
- 1 Spoon Crushed Garlic
- 1/4 Cup Cilantro
- 1/2 Cup Plain Yogurt or Sour Cream
- 1/2 a lime (juice)
- 2 Tbs Olive Oil
- 1/4 tsp Salt and Pepper
- Water (to desired thickness)
Instructions
- Put your room temperature Stick Leg Ranch Pork Roast in the crock pot and dump in the salsa and honey. Cook on high for 5 hours and then switch to low for any remaining time.
- Right before you eat - Shred the cheese, make the rice and pull out any of the "bowl" mix-ins you want (black beans, tomatoes, corn).
- Make the dressing by combining all the ingredients in a food processor or blender. Add water to get the consistency you like (I like it kind of thinck so I can mix it with the rice and other ingredients).
- When you are ready to eat fill the bowl with rice, then meat, cheese, corn, beans, etc.
- Top with dressing and stir it up and DEVOUR!
Notes:
Storage: Store the pork, rice and other ingredients in seperate air tight containers in refrigerator for up to a week.
For the Bowl
Corn
Black Beans
Tomatoes
Shredded Cheese
4 Cup of Cooked Rice
Dressing
Avocado
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jennie becker
Author