Slow Cooker Pork Enchilada Bowls

• Gluten free

• Meat

  • 2 lb Pork shoulder

• Produce

  • 3 ears Corn
  • 1 tsp Garlic powder
  • 1 tsp Mexican oregano
  • 1 tsp Onion powder
  • 1 15 oz can Pinto beans

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 1 tbsp Lime juice
  • 1 8 oz can Tomato sauce

• Pasta & Grains

  • 3 cups Premium instant rice

• Baking & Spices

  • 1 tbsp Ancho chili powder
  • 1 1/4 tbsp Chili powder
  • 1 tsp Cocoa powder
  • 1 tbsp Cornstarch
  • 1 tbsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 5 tbsp Canola oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 8 Corn tortillas

Found on garnishedplate.com

Ingredients

• 8 oz can tomato sauce
• 1/2 cup chicken broth
• 1 tablespoon chili powder
• 1 tablespoon ancho chili powder
• 1 tablespoon paprika
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon Mexican oregano
• 1 teaspoon cocoa powder
• 1 teaspoon salt
• 2-3 pound pork shoulder
• 3 cups premium instant rice
• 3 ears corn
• 1 tablespoon canola oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon sea salt
• 1 tablespoon lime juice
• 8 corn tortillas
• 1/4 cup canola oil
• 15 oz can pinto beans

Directions

• Whisk together tomato sauce, broth, and all seasoning
• Place pork shoulder in slow cooker (4 - 6 quart) and pour sauce over it
• Cover and cook on low for 8-10 hours
• Remove pork and shred
• Measure remaining liquid in slow cooker (it should be about 3 cups)
• Add 3 cups rice to 3 cups of liquid (or adjust as needed)
• Stir well, cover and return slow cooker to high heat
• Let cook for 15 minutes or until rice is tender
• Cut corn from cob
• Heat oil in small skillet
• Add corn and saute for 2-3 minutes
• Add seasoning and lime juice and continue to saute for about 1-2 minutes or until corn is tender
• Remove from heat
• Cut tortillas into 1/2 inch strips
• Toss with canola oil
• Place in single layer on baking sheet in oven preheated to 375 degrees
• Bake for 10-15 minutes (turning once) until crispy
• Heat according to package directions
• Add rice to bowls, top with pork, corn, beans and tortilla strips for serving