Prepare the Pulled Pork

Season the Pork:

• Place pork butt roast in a slow cooker. Sprinkle with chipotle chilis, salt, black pepper, cumin, oregano, and paprika evenly over the meat.

Add Water and Cook:

• Pour 1 cup of water around the roast so it reaches halfway up the sides.
• Cover and cook on Low for 4-6 hours, until the pork is tender and easily shreds with a fork.

Cool the Pork:

• Transfer the pork to a sheet pan and let it cool, covering with aluminum foil.
• Reserve the cooking liquid for later.

Shred the Pork:

• Remove and discard fatty layers.
• Using two forks, shred the pork into fine pieces.

Moisten and Sweeten the Pork:

• Drizzle 3-4 tablespoons of reserved cooking liquid over the shredded pork to keep it juicy.
• Sprinkle 2 teaspoons of brown sugar over the pork and mix well.

Prepare the Rice

Toast the Rice:

• In a medium pot over high heat, melt 1 tbsp of butter (or heat olive oil).
• Add 1 cup of uncooked basmati rice and stir to coat the grains.
• Toast for 2 minutes until slightly golden.

Cook the Rice:

• Pour in 1 ¾ cups of water and bring to a boil.
• Stir in 2 teaspoons of kosher salt, cover, and reduce heat to low.

Simmer and Fluff:

• Let the rice simmer until all the water is absorbed (about 5-8 minutes).
• Remove from heat, fluff with a fork, and set aside.

Crisp the Pulled Pork

• Preheat the Broiler:
• Set your oven broiler to High.

Broil the Pork:

• Spread shredded pork evenly on a baking sheet.
• Broil for 2-3 minutes, until the edges are crispy and golden.

Keep Warm:

• Remove from the oven and cover with aluminum foil until ready to serve.
• Assemble the Rice Bowls

Start with the Base:

• Place 1 cup of cooked rice at the bottom of each bowl.

Add Slaw and Beans:

• Top with ½ cup of cumin lime slaw and ½ cup of black beans.

Pile on the Pork:

• Add a generous serving of crispy pulled pork.

Garnish and Serve:

• Top with sliced avocado, a dollop of salsa, and a squeeze of fresh lime juice.