Shredded Pork Burrito Bowls with Veggie Slaw
For slaw, whisk together cilantro, vinegar, oil, garlic, salt, and ground pepper in a medium bowl. Add broccoli slaw, bell pepper, and poblano pepper. Toss to coat; set aside.Advertisement
For pork, trim fat from meat. Cut the meat into 2-inch cubes. Toss together the meat and Cajun seasoning in a medium bowl. Heat oil over medium heat in a large skillet. Add the seasoned pork and onion. Cook for 4 to 6 minutes or until the meat is well browned, stirring occasionally. Remove from the heat; carefully add the water. Return to the heat; bring to boiling. Reduce the heat. Simmer, covered, for 1 1/4 to 1 1/2 hours or until the meat shreds easily with two forks. If necessary, add additional water, 1/2 cup at a time, if the water in the skillet evaporates.
Meanwhile, cook rice with garlic and salt, according to package directions. Stir in pineapple and lime peel.
Using 2 forks, shred the pork. To serve, spoon the pork, the rice mixture, and the slaw into four serving bowls. Top with sour cream and, if desired, additional cilantro.
Tip: Because hot chile peppers, such as poblanos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
2 fat, 2 lean protein, 2 starch, 1 vegetable