2 tablespoons Brothers Marketplace Honey Red Chili Rub
1 boneless pork loin end roast (1 pound)
2 medium carrots, peeled and chopped
1 small jalapeño, thinly sliced
1/2 cup fresh or Full Circle Organic frozen corn kernels
1 tablespoon Brothers Marketplace olive oil
1/4 teaspoon Food Club salt
1/4 teaspoon Food Club pure ground black pepper
1/3 cup plain nonfat Greek yogurt
2 tablespoons Food Club yellow mustard
1 tablespoon Full Circle Organic honey
2 cups prepared quick-cooking brown rice
2 green onions, thinly sliced
1 avocado, peeled, pitted and sliced
1/2 cup shredded red cabbage
In small bowl, whisk garlic, barbeque sauce, chili rub and 1/2 cup water. In 5- to 6-quart slow cooker, add pork; pour barbeque sauce mixture over pork. Cover and cook on high 4 hours or low 8 hours or until pork is very tender. With 2 forks, shred pork in slow cooker. Makes about 2-1/2 cups.
Preheat oven to 400°. In medium bowl, toss carrots, jalapeño, corn, oil, salt and pepper to combine; spread in single layer on rimmed baking pan. Roast vegetables 25 minutes or until golden brown and tender.
In small bowl, stir yogurt, mustard and honey until combined.
Divide rice into 4 bowls; top with onions, avocado, cabbage, pork mixture and roasted vegetables, and drizzle with yogurt mixture.