Slow Cooker Mexican Beans and Rice with Pork

You only need a few ingredients to make these savory Slow Cooker Mexican Beans and Rice with salsa and shredded pork.

My schedule is getting ridiculous lately. I have too many appointments! A couple months ago I had a good thing going. I dropped the kids off at school, came home and worked for a few hours, picked up my little one and took him somewhere fun or ran errands, picked up my oldest, and then we relaxed at home for the rest of the day. (Well, as much relaxing as you can do with two little boys, but we didn’t have to go anywhere!) I was so productive during the days that I was even able to just hang out with my husband at night and not spend every evening catching up on blog stuff. Then my husband got hurt and has had a steady stream of doctor’s appointments every week. Then my oldest needed to start seeing his therapist more often, which means another appointment every week. Then I needed to start talking to a therapist too, which means even more appointments. My little one thankfully doesn’t have any appointments, but what he does have is a busy social life. He changed schools in September and has made a lot of good friends at his new place. That is great except that his new friends want to play after school almost every dang day! When I show up to pick him up and there’s a mom and kid asking if we can have an impromptu play date, it’s hard to say no because I need to go get groceries, finish a post, fold laundry, or do some other mundane task. So, I say yes and fall further behind on life at home. All this is to say that I need extra easy dinner recipes lately like these slow cooker beans and rice. When I can throw something in the slow cooker and dinner is done, it makes my life so much easier. If you are over-scheduled lately too, you’ll love this super easy meal!

Slow Cooker Mexican Beans and Rice with Pork

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Toss a few simple ingredients into your slow cooker, and you are on your way to a hearty dinner!

• Total Time: 5 hours
• Yield: 6 1x

Ingredients

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• 3/4 lb. pork shoulder blade steaks
• 2 cans chili beans or seasoned pinto beans undrained
• 16 oz. chunky red salsa
• 1 c. brown rice
• 2 c. water

 

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Instructions

1. Place pork in the bottom of slow cooker. Pour beans, salsa, rice, and water over the top. Cover and cook on high for 5 hours or low for 8 hours. Stir every couple hours during cooking if possible.
2. Before serving, shred pork with a fork, removing any large pieces of fat that remain.

 

• Author: Andi
• Cook Time: 300
• Category: Main

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