Shredded pork, black beans, cilantro lime cauliflower rice, and pineapple salsa
Servings 5servings
Prep Time 30 minutesmins
Cook Time 1 hourhr30 minutesmins
Total Time 2 hourshrs
Equipment
Crock Pot
Ingredients
For the pork:
1 - 1/2 lb.Pork tenderloin
2tspSalt
1tspFresh ground black pepper
2tbspCumin
1tspPaprika
1/2tspChili powder
1/4cupChicken stock
1tbspOrange Juice
For the pineapple salsa:
1freshPineapple, diced
4-5Roma tomatoes, diced
1Jalapeno, seeded and finely diced
1mediumRed onion, finely diced
1/2tspSalt
2tspFresh lime juice
1tsp Lime zest
For the cilantro lime cauliflower rice:
2 bagsCauliflower rice, thawed
1bunchCilantro, chopped
1/2tspSalt
1tbspFresh lime juice
Fresh lime zest
1 15 oz.canBlack beans, drained
Instructions
For the pork:
Season pork tenderloin with salt, black pepper, paprika, chili powder, and cumin. Add to the bowl of a slow cooker, top with chicken stock and orange juice, cover and cook on high for 1 1/2 hours or on low for 2 1/2 - 3 hours. Pork should be fork tender and temp at 145 degrees F when done.
Once cooked through shred and return to the bowl.
For the pineapple salsa:
In a large mixing bowl combine pineapple, tomatoes, jalapeño, red onion, salt, lime juice, and lime zest. Toss to combine, set aside.
For the cilantro lime cauliflower rice:
In a large mixing bowl combine cauliflower rice, cilantro, salt, lime juice, and lime zest. Toss to combine
Evenly distribute cauliflower rice, shredded pork, beans, and pineapple salsa among the 5 containers. Top each bowl with a lime wedge, seal and store for the week.
Notes
*If desired top bowls with more cilantro, avocado, sour cream, or cheese!