Ingredients
Prep
- 4 lb pork shoulder roast
- 2 T chili powder
- 2 t cumin
- 2 T honey
- 4 T olive oil
- 1/4 C apple cider vinegar
- 1/4 C water
- 2 t dried oregano
- 1 T chipotle in adobo more if you like spicy
- 1 C frozen corn
- 1 can black beans
- 1 pint cherry tomatoes
On Cooking Day
- 12 flour tortillas or lettuce cups
- 2 bag frozen brown rice steamers
Instructions
To Assemble
- Add first 9 ingredients to large zipper bag. Zip to seal and squish around to mix.
- Rinse and drain black beans and add to medium bowl with corn. Cover and store in refrigerator.
- Slice tomatoes in half and store in a small bowl with lid.
To Cook
- Place pork and sauce in slow cooker and cook on low 8-10 hours. Shred with two forks and serve on tortillas with tomatoes.
- Cook rice according to package directions and mix with black beans and corn. Spoon any sauce from slow cooker over and mix well.
Ingredients
Prep
On Cooking Day
|
Instructions
To Assemble
To Cook
|