Place meat in slow cooker; top with yellow onions. Mix next 2 ingredients until blended; pour half over ingredients in slow cooker. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 4 to 6 hours).
Meanwhile, cook rice as directed on package, omitting salt. Cool, then refrigerate along with remaining barbecue sauce mixture until ready to use.
Remove meat from slow cooker, reserving onions and cooking liquid in slow cooker. Skim and discard fat from surface of cooking liquid. Pull meat into shreds. Return shredded meat to slow cooker along with the reserved barbecue sauce mixture; stir to evenly coat meat with sauce.
Spoon rice into 12 serving bowls; top with meat mixture. Place vegetables around edges of bowls as shown in photo; drizzle with dressing.
Garnish individual salads with chopped fresh cilantro just before serving.
Enjoy a variety of food groups in this satisfying main dish, featuring tangy pork, brown rice and colorful vegetables. As a bonus, the spinach and carrots provide an excellent source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.