1. In 6-quart slow cooker, stir ½ cup guacamole and juice; add pork and garlic. Spread remaining ½ cup guacamole on top of pork; cover and cook on high 4 hours or low 8 hours or until pork is very tender and shreds easily with 2 forks.
2. Transfer pork to cutting board; let stand 15 minutes. With 2 forks, shred pork, discarding fat; place 3 cups in large bowl. Stir in ¾ cup cooking liquid and ½ teaspoon each salt and pepper. Refrigerate remaining pork in airtight container up to 5 days.
3. Prepare rice as label directs. Makes about 5 cups.
4. Divide rice into 8 bowls; top with salsa and pork. Garnish with guacamole, cilantro and/or lime wedges, if desired.
- 24 g Fat
- 7 g Saturated
- 104 mg Cholesterol
- 1082 mg Sodium
- 48 g Carbohydrates
- 4 g Fiber
- 11 g Sugars
- 1 g Added Sugars
- 31 g Protein
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Nutritional Information
- 24 g Fat
- 7 g Saturated
- 104 mg Cholesterol
- 1082 mg Sodium
- 48 g Carbohydrates
- 4 g Fiber
- 11 g Sugars
- 1 g Added Sugars
- 31 g Protein
Directions
1. In 6-quart slow cooker, stir ½ cup guacamole and juice; add pork and garlic. Spread remaining ½ cup guacamole on top of pork; cover and cook on high 4 hours or low 8 hours or until pork is very tender and shreds easily with 2 forks.
2. Transfer pork to cutting board; let stand 15 minutes. With 2 forks, shred pork, discarding fat; place 3 cups in large bowl. Stir in ¾ cup cooking liquid and ½ teaspoon each salt and pepper. Refrigerate remaining pork in airtight container up to 5 days.
3. Prepare rice as label directs. Makes about 5 cups.
4. Divide rice into 8 bowls; top with salsa and pork. Garnish with guacamole, cilantro and/or lime wedges, if desired.