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Salsa Verde Pork Burrito Bowls

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)213.1882
Carbohydrates (g)28.3495
Total fats (g)7.076
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour salsa verde in slow cooker. | 2. Add two salsa jars of water to slow cooker. | 3. Place pork roast on top. | 4. Cook on low for 6-8 hours (or high for 4-5). | 5. About one hour before you plan to serve roast, shred with two forks. | 6. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~. | 7. Serve with: Refried pinto beans or black beans, Cilantro Lime Rice (see instructions below), Shredded cheese (Mexican blend or cheddar), Tortilla chips, Salsa, Guacamole, sour cream (optional). | 8. To prepare cilantro rice: For each cup of dry rice prepared, mix in one tablespoon lime juice and one teaspoon or more chopped cilantro to water when boiling rice. | 9. To assemble burrito bowls: Scoop a spoonful of rice into bowl, top with beans. Add a spoonful of pork, sprinkle cheese over the top of all. Serve with chips and salsa. Or add lettuce and make it a burrito salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork loin roast 2 -3 lb 0.0 0.0 0.0 0.0
    salsa verde 16 ounces 213.1882 28.3495 0.0 7.0760000000000005
    water 16 ounces 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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