Sunday, September 4, 2016
SLOW COOKER MEXICAN BEANS AND RICE WITH PORK
SLOW COOKER MEXICAN BEANS AND RICE WITH PORK
3/4 lb. pork shoulder blade steaks
2 cans chili beans or seasoned pinto beans, undrained
16 oz. chunky red salsa
1 c. brown rice
2 c. water
Place pork in the bottom of slow cooker. Pour beans, salsa, rice, and water over the top. Cover and cook on high for 5 hours or low for 8 hours. Stir every couple hours during cooking if possible.
Before serving, shred pork with a fork, removing any large pieces of fat that remain.
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