Chipotle Pulled Pork With Black Bean Rice Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine the pork shoulder, chipotle peppers in adobo sauce, garlic, onion, cumin, oregano, salt, and pepper.
• STEP 2.Cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily shreds with a fork.
• STEP 3.Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the cooking liquid.
• STEP 4.In a separate pot, cook the rice according to package instructions. In a large skillet, heat olive oil over medium heat and sauté the onion and garlic until softened.
• STEP 5.Add the cooked rice, black beans, cumin, salt, and pepper to the skillet and stir to combine. Cook for an additional 2-3 minutes, until heated through.
• STEP 6.Serve the chipotle pulled pork over the black bean rice and garnish with chopped cilantro and lime wedges. Enjoy!

Cooking Tips

• For extra smoky flavor, you can add a teaspoon of smoked paprika to the chipotle sauce.
• If you don't have a slow cooker, you can also cook the pork in a Dutch oven or a large pot on the stovetop. Cook on low heat for 3-4 hours, until the pork is tender.
• Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop before serving.
• The black bean rice can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it in a skillet with a splash of water or broth to prevent it from drying out.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To serve, reheat the pulled pork and black bean rice separately in the microwave or on the stovetop.
• Serve the chipotle pulled pork over the black bean rice and garnish with chopped cilantro and lime wedges for added freshness.