Slow Cooker Carnitas Burrito Bowls

Ingredients

• 1 Jalapenos, chopped
• 6 cloves Garlic, chopped
• 1/2 cup Stock, any type
• 2 1/2 lbs Pork, boneless shoulder roast (enough for 2 nights) (sometimes labeled pork butt; if using bone-in, purchase a slightly heavier cut)
• 3 tsp Oregano, dried
• 2 tsp Cumin, ground
• 2 tsp Salt
• 1 tsp Black pepper
• 3/4 cup Quinoa, uncooked
• 1 1/2 cups Stock, any type
• 1 Avocados, sliced
• 1/4 bunch Cilantro, leaves torn
• ~3 cups Slow-cooker carnitas (ingredients listed separately)
• for serving Sour cream (opt)
• for serving Tortilla chips (opt)
• 1 bulb Shallots, diced
• 1/2 Bell peppers, from a jar of roasted red peppers, chopped
• 1 Tbsp Cilantro, chopped
• 1 Tbsp Oil, cooking
• 1 1/2 cups Corn, frozen
• 2 tsp Lime juice

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