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Mexican Shredded Pork in Slow Cooker

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Mexican Shredded Pork in Slow Cooker

3 pounds boneless Boston butt pork roast cut into 2 inch pieces
1/2 teaspoon Sea Salt
2 4 ounce cans diced green Chile peppers
3 crushed cloves garlic
1/4 cup chipotle sauce
3 1/4 cups water, divided
1 1/2 cups uncooked long grain white rice
1/4 cup fresh lime juice
1/4 cup chopped cilantro

Directions:
1.   Set slow cooker to low
2.   Place the roast in a slow cooker, and season with salt
3.   Place Chile peppers and garlic on top of roast
4.   Add chipotle sauce and 1/2 cup water
5.   Cover and cook 7 hours
6.   Remove roast from the slow cooker and let cool for 20 minutes
7.   Use two forks and fingers to shred
8.   Add 2 3/4 cups water and rice to a pot and bring to a boil
9.   Mix in the lime juice and cilantro
10. Reduce heat to low, cover, and simmer 20 minutes
11. Return pork to the slow cooker and let sit for 15-20 minutes to absorb some of the liquid
12. Serve meat over cooked rice

Serves: 6


Sea Salt