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Slow-Cooker Pork Rice Bowls with Mango Salsa

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Slow-Cooker Pork Rice Bowls with Mango Salsa
  • Prep 60 min
  • Total 4 hr 20 min
  • Servings 8
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Light, refreshing and zesty, this rice bowl recipe is perfect for feeding friends or family. The slow-cooked pork, rice and mango are all infused with lime, giving the whole dish a fresh and addicting flavor. Pile what you want in your rice bowl, but we suspect you’ll be going back for seconds of that sweet mango salsa.
By Betty Crocker Kitchens
Updated Aug 1, 2019

Ingredients

Pork

  • 2 lb boneless pork shoulder, trimmed of fat and cut in 4 pieces
  • 1 package (0.85 oz) Old El Paso™ pork carnitas slow cooker seasoning mix
  • 1 cup chopped onions
  • 3 cloves garlic, finely chopped
  • 1/3 cup water
  • 1 tablespoon fresh lime juice

Mango Salsa

  • 1 large mango, peeled and chopped (about 1 1/2 cups)
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 medium serrano chile, seeded and finely chopped
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt

Cilantro Rice

  • 3 cups water
  • 2 cups uncooked regular long-grain white rice
  • 3/4 teaspoon salt
  • 1/4 cup finely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil

Bowls

  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 cup thinly sliced radishes
  • 2 medium avocados, peeled, pitted and chopped
  • Lime wedges
Make With
Make With
Old El Paso

Steps

  • 1
    Spray 4- or 5-quart slow cooker with cooking spray. In slow cooker, mix pork, seasoning mix, onions, garlic and water. Cover; cook on High heat setting 4 to 5 hours, or Low heat setting 7 to 8 hours or until pork is very tender. Reserve 1/4 cup cooking liquid. Transfer pork to cutting board; shred with two forks. Return to cooker with 1 tablespoon lime juice; stir to combine.
  • 2
    Meanwhile, in medium bowl, stir together Mango Salsa ingredients. Cover and refrigerate until ready to use.
  • 3
    In 3-quart saucepan, heat water, rice and 3/4 teaspoon salt to boiling over medium-high heat. Cover; reduce heat to low. Simmer 15 to 18 minutes or until water is absorbed and rice is just tender.
  • 4
    In small bowl, stir together 1/4 cup cilantro, 2 tablespoons lime juice and the olive oil. Stir into cooked rice; fluff with fork.
  • 5
    Place black beans in medium microwavable bowl. Add reserved 1/4 cup cooking liquid. Cover; cook in microwave on High 1 to 2 minutes or until hot.
  • 6
    Divide cilantro rice among 8 serving bowls; top with pork, mango salsa, beans, radishes and avocado. Serve with lime wedges on the side.

Tips from the Betty Crocker Kitchens

  • tip 1
    Want to know how to dice a mango like a pro? First, stand the mango stem-end down, and hold in place. Look for two wide sides or “cheeks.” Starting at top, place knife about 1/4 inch from widest center line, and cut down through mango, cutting around flat seed in center of fruit. Repeat with opposite remaining wide side. Cut flesh of wide sides by slicing them in a cross-hatch pattern, making sure not to cut through to skin. To remove mango pieces, push skin inside-out so cut mango pieces fan out, then cut pieces free from skin. Cut two remaining narrow sides from pit by cutting around pit. Peel and cut mango pieces.
  • tip 2
    When using raw red onions, rinsing chopped onions under cold water helps take the "bite" out of the otherwise strong flavor.
  • tip 3
    Adding a little of the pork’s cooking liquid to the beans is a quick and easy way to infuse the beans with extra flavor.
  • tip 4
    We used a hot serrano chile in the mango salsa, but if you would like a milder heat, you can use a jalapeño chile, or leave the chile out altogether.

Nutrition

570 Calories, 21g Total Fat, 31g Protein, 63g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
570
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
870mg
36%
Potassium
700mg
20%
Total Carbohydrate
63g
21%
Dietary Fiber
6g
27%
Sugars
8g
Protein
31g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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