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.

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.