Slow-Cooker Pork Rice Bowls with Mango Salsa

Prep 60 min
Total 4 hr 20 min
Servings 8

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 1, 2019

Make with

Old El Paso

Ingredients

Pork

lb boneless pork shoulder, trimmed of fat and cut in 4 pieces

package (0.85 oz) Old El Paso™ pork carnitas slow cooker seasoning mix

cup chopped onions

cloves garlic, finely chopped

1/3

cup water

tablespoon fresh lime juice

Mango Salsa

large mango, peeled and chopped (about 1 1/2 cups)

1/2

cup chopped red onion

1/4

cup chopped fresh cilantro

medium serrano chile, seeded and finely chopped

tablespoon fresh lime juice

1/4

teaspoon salt

Cilantro Rice

cups water

cups uncooked regular long-grain white rice

3/4

teaspoon salt

1/4

cup finely chopped fresh cilantro

tablespoons fresh lime juice

tablespoon olive oil

Bowls

can (15 oz) Progresso™ black beans, drained, rinsed

cup thinly sliced radishes

medium avocados, peeled, pitted and chopped

Lime wedges

Steps

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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.

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Expert Tips

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.
When using raw red onions, rinsing chopped onions under cold water helps take the "bite" out of the otherwise strong flavor.
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.
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.