Salsa Verde Pork Burrito Bowls

Salsa Verde Pork Burrito Bowls

Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
sauce, salsa, ready-to-serve
water, bottled, generic

Directions:
Pour salsa verde in slow cooker.
Add two salsa jars of water to slow cooker.
Place pork roast on top.
Cook on low for 6-8 hours (or high for 4-5).
About one hour before you plan to serve roast, shred with two forks.
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Serve with: Refried pinto beans or black beans, Cilantro Lime Rice (see instructions below), Shredded cheese (Mexican blend or cheddar), Tortilla chips, Salsa, Guacamole, sour cream (optional).
To prepare cilantro rice: For each cup of dry rice prepared, mix in one tablespoon lime juice and one teaspoon or more chopped cilantro to water when boiling rice.
To assemble burrito bowls: Scoop a spoonful of rice into bowl, top with beans.
Add a spoonful of pork, sprinkle cheese over the top of all.
Serve with chips and salsa.
Or add lettuce and make it a burrito salad.