Slow-Cooker Smoky Pulled Pork Rice Plates

• boneless pork shoulderpatted dry40 oz
• white rice2 cup
• sweet potatopeeled and cubed3
• bell pepperthinly sliced2
• onionthinly sliced1
• frozen green peas2 cup
• garlicminced2 clove
• chili powder2 tsp
• smoked paprika2 tsp
• ground cumin1 tsp
• limejuiced1
• canola oil2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Do not rinse the pork. Pat it dry, then season all sides with the kosher salt, black pepper, chili powder, smoked paprika, and ground cumin. Wash the board, knife, and hands with soap and water before touching anything else.
2. 2Put the onion, bell pepper, garlic, and sweet potato in the slow cooker. Set the seasoned pork on top, cover, and cook on low for 6-7 hours, until the pork is fork-tender and the thickest part reads 145°F (63°C) on an instant-read thermometer, then rest at least 3 minutes before slicing.
3. 3Transfer the pork to a clean plate and shred it with two forks, removing any large pieces of fat. Return it to the slow cooker juices, stir in the frozen green peas, cover, and heat for 10-15 minutes, until the peas are hot and bright green.
4. 4Rinse the rice until the water runs mostly clear. Combine it with enough water for the package directions in a saucepan, bring to a boil, then cover and simmer until the grains are tender and the liquid is absorbed, usually 15-20 minutes. Turn off the heat and let it stand covered for 5 minutes, until fluffy.
5. 5Taste the pork and vegetables and adjust with kosher salt, black pepper, and lime juice. Serve the pulled pork and vegetables over the rice, spooning the cooking juices over the top.