Slow-Cooker Pork Rice Bowls with Mango Salsa

Ingredients

• 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

• 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

• 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

Preparation

1. Step 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. Step 2 Meanwhile, in medium bowl, stir together Mango Salsa ingredients. Cover and refrigerate until ready to use.
3. Step 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. Step 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. Step 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. Step 6 Divide cilantro rice among 8 serving bowls; top with pork, mango salsa, beans, radishes and avocado. Serve with lime wedges on the side.