PREP TIME:
10 Minutes
COOK TIME:
7.5 Hours Low Crockpot
TOTAL TIME:
7 Hours 40 Minutes
Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 8 Servings
Ingredients:
- 2.5 Pounds Organic Pork Butt or Shoulder
- 4 Garlic Cloves – Diced
- ½ Large Onion (red has more flavor)- Diced
- 1 Teaspoon Salt
- Cracked Pepper to Taste
- 2 Teaspoons Chili Powder
- 1 Teaspoon Paprika
- 1 Teaspoon Oregano
- 1 Teaspoon Cumin
- 1 Teaspoon Garlic Powder
- ½ Cup Organic Chicken or Veggie Broth
- Large Gluten Free Tortilla (I used Be Free brand)
- 1 15oz. Can Organic Black Beans (non-BPA lined)
- Baby Spinach or Kale
- Gluten Free Rice (I used RightRice – made from Lentil/ChickPea)
- 1 Medium Organic Green Pepper – Sliced Thin
- 1 Medium Organic Red Pepper – Sliced Thin
- ½ Cup Red Onion Sliced – Sliced Thin
- 1 TBSP Extra Virgin Olive Oil
- Optional Toppings: Sliced Avocado, Organic Salsa, Vegan/Dairy Free Cheese
Instructions:
- Add all dry ingredients in small bowl. Mix until blended.
- Remove Pork from Packaging – trim fat where needed.
- Add onion, garlic and broth to bottom of slow cooker.
- Cover pork – all sides with dry rub.
- Place in crockpot and let cook on low for 7.5-8 hours.
- Keep pork in the pot and carefully shred with 2 large forks, pulling apart and then stirring until all liquid is combined. Keep on warm for another 15 minutes.
- While meat is warming, add olive oil, onions and peppers to small sauté pan. Season lightly with salt and pepper. Cook on medium heat about 10-15 minutes – stirring occasionally.
- Cook rice according to package directions.
- Spray baking pan lightly with olive oil.
- In the center of your tortilla, add a heaping spoonful of rice and beans, desired sauteed peppers, 1-2 TBSP optional dairy free cheese and about 1/3 cup of pork. Top with handful of spinach or kale.
- Roll both sides of tortilla until wrapped, flip over and lay in baking sheet with folded sides down.
- Bake at 350 for about 15-20 minutes, until cooked through.
*Try and use all organic ingredients if possible.