Ingredient

• 1 (3 pound) boneless pork loin roast, cut into 2 inch pieces
• ½ teaspoon salt
• 2 (4 ounce) cans diced green chile peppers
• 3 cloves garlic, crushed
• 3 ¼ cups water, divided
• ¼ cup chipotle sauce
• 1 ½ cups uncooked long grain white rice
• ¼ cup fresh lime juice
• ¼ cup chopped cilantro

Direction

1. Season roast with salt and place into a slow cooker. Scatter chile peppers and garlic over roast. Pour in 1/2 cup water and chipotle sauce. Cover and cook on Low for 7 hours.
2. When roast is almost finished, bring remaining 2 3/4 cups water and rice to a boil in a saucepan. Mix in lime juice and cilantro. Reduce the heat to low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Keep warm.
3. Remove roast from the slow cooker and use two forks to shred meat. Return meat to the slow cooker and allow to sit until some liquid has been absorbed, about 15 minutes. Serve over cooked rice.