Slow-Cooker Pork Rice Bowls with Mango Salsa

Prep Time:1 Hr.
Total Time:4 Hr. 20 Min.
Servings: 8


  • 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 tbs fresh lime juice
Mango Salsa
  • 1 large mango, peeled and chopped (about 1½ cups)
  • ½ cup chopped red onion
  • ¼ cup chopped fresh cilantro
  • 1 medium serrano chile, seeded and finely chopped
  • 1 tbs fresh lime juice
  • ¼ tsp salt
Cilantro Rice
  • 3 cups water
  • 2 cups uncooked regular long-grain white rice
  • ¾ tsp salt
  • ¼ cup finely chopped fresh cilantro
  • 2 tbs fresh lime juice
  • 1 tbs olive oil
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 cup thinly sliced radishes
  • 2 medium avocados, peeled, pitted and chopped
  • Lime wedges


  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.