Seasoned shredded pork, black beans, cauliflower rice, and mango salsa.
Servings 5servings
Prep Time 30 minutesmins
Cook Time 1 hourhr30 minutesmins
Total Time 2 hourshrs
Equipment
Crock Pot
Ingredients
2 12 oz.Bags cauliflower rice, thawed
1 15 oz.canBlack beans, drained
Cilantro and limes for garnish
For the pork:
1 1/2 - 2lbs.Pork butt
2tspSalt
1tspFresh ground black pepper
2tbspCumin
2tspPaprika
1/2tbspOnion powder
1tspGround oregano
1/4cupOrange Juice, fresh squeezed
2-4clovesGarlic, crushed
For the mango salsa:
2-3Mangos, diced
2-3Roma tomatoes, diced
1Jalapeno, seeded and finely diced
1mediumRed onion, finely diced
Cilantro, chopped
1/2tspSalt
2tspFresh lime juice
1tsp Lime zest
Instructions
For the pork:
Season pork tenderloin with salt, black pepper, paprika, chili powder, onion powder, ground oregano, and cumin. Add to the bowl of a slow cooker, top with orange juice and crushed garlic, cover and cook on high for 1 1/2-2 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 of the crockpot.
For the mango salsa:
In a large mixing bowl combine mangos, tomatoes, jalapeño, red onion, salt, lime juice, and lime zest. Toss to combine, set aside.
Evenly distribute cauliflower rice, shredded pork, beans, and mango salsa among the 5 containers. Top each bowl with a lime wedge and fresh cilantro, seal and store for the week.