First the bone-in hunk of pork (blade roast) slow-cooked overnight in a 225F oven with its dry rub and some Lea & Perrins. It was falling-apart done when we got up this morning. Then the meat was taken out for shredding, and the brown rice cooked in the pot juices plus some water. Then the Ro-tel diced tomatoes & green chilis and a can of black beans went in and some of the meat was returned to the pot. A little homemade chicken stock loosened it up (the rice decided to take up not only its measured water but all the pot juices as well; the juice from the can of Ro-tel wasn't quite enough.)
A very hearty lunch for me. Husband had a nearly-overflowing bowl.
The rest of the meat, divided into packages, will go in the freezer to be ready for other meals.