Step 1

Place your pork roast in a slow cooker and add your chipotle chili, your oregano, salt, pepper, cumin and paprika over top.

Step 2

Now add about 1 cup or so of water just to come up a little on the sides of your roast and then cover and cook for about 4-6 hours on low heat or until the roast is easy to shred with a fork.

Step 3

Once your roast is fully cooked, remove it from the slow cooker and place on a sheet pan to cool and cover with aluminum foil.

Step 4

Do not discard your cooking liquid yet since we will use it in a bit.

Step 5

Once cooled, remove any fatty layers and discard and then begin to shred your pork by tearing it with 2 forks.

Step 6

Once you have shredded all of the pork, add about 3-4 tbsp of your cooking liquid and drizzle that over your pork making sure to coat all the pork a little bit.

Step 7

Now sprinkle your brown sugar evenly over the pork and set aside.

Step 8

start to slice your avocado and place in a bowl and then squeeze your lime over top to prevent browning and set aside.

Step 9

Make your black beans and coleslaw (recipe above)

Step 10

In a medium pot over hight heat add your butter or olive oil and then add your rice.

Step 11

Mix your rice around well to coat it in your oil for about 2 minutes.

Step 12

Now add your water and bring to a boil.

Step 13

Once the water comes to a boil, add your salt, stir and add your lid and lower the heat to low.

Step 14

Cook rice until it is ready (no more water is left), about 5-8 minutes.

Step 15

Pre-heat the broiler

Step 16

Place your pork under the broiler to crisp up, about 2-3 minutes. Once ready, remove from the oven and cover with aluminum foil to keep warm.

Step 17

Place 1 cup of cooked rice in a bowl

Step 18

Add 1/2 cup of cumin lime slaw

Step 19

Add 1/2 cup of almost from scratch black beans

Step 20

Add any other toppings like avocado or salsa

Step 21

Enjoy!