adapted from a recipe by Food Network’s Melissa d'Arabian
Yield: 6-8 servings
photo: Food Network's Ten Dollar Meals
5 cups cooked brown rice
1 tablespoon orange zest
4 cups shredded pork, recipe follows
1 can black beans rinsed and drained
1 can shoepeg corn drained
1 jar Pico de Gallo or salsa
2 avocados cut into small cubes
2 cups shredded cheddar cheese
1 cup sour cream
2 green onions, chopped
Toss the cooked rice with orange zest.
Divide the rice evenly among individual serving bowls. Add warm pork.
Let your guests top their own bowls with black beans, corn, pico de gallo, and avocado.
Sprinkle on cheese, and spoon a dollop of sour cream on top.
Finish with the chopped green onions.
Shredded Pork: (I make the shredded pork a day ahead)
3-4 pounds pork shoulder or Boston butt
2 tablespoon olive oil
coarsely ground black pepper
3 teaspoons dried oregano
2 teaspoon ground cumin
1 onion, coarsely chopped
5 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange cut in half (zest removed and saved for the rice)
Place the pork shoulder/butt in a slow cooker. Drizzle with olive oil. Sprinkle on salt, pepper, oregano, and cumin. Top with onion, garlic, and jalapeno. Squeeze the juice of one orange over the pork. Cover and cook on low for 8 to 10 hours or on high 4 hours.
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. Strain and de-fat cooking liquid. Reserve the liquid to use when reheating.
If you cooked the pork earlier, reheat it in a large sauté pan with the reserved juice.
Original recipe: http://www.foodnetwork.com/recipes/melissa-darabian/burrito-bowl-recipe.html