Slow Cooker Mojo Pork Bowl
with rice / chopped spinach / fresh salsa
Citrus juice and zest are used in this Mojo pork that as been featured in previous meal plans (most recently in 2017). The pork is shredded and served over rice with chopped baby spinach and homemade salsa to keep things fresh in the warmer temps.
Smarts: The pork in this recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Ingredients
- Onions, medium - 1 , chopped
- Garlic - 6 cloves , peeled and crushed
- Jalapenos - 1 , sliced
- Pork, boneless shoulder roast (enough for 2 nights) - 3 lbs (sometimes labeled pork butt)
- Orange juice - 3/4 cup (store-bought or fresh-squeezed)
- Limes - 1 , zest of
- Cumin - 1 1/2 tsp
- Paprika, smoked - 1 1/2 tsp
- Oregano, dried - 1 tsp
- Salt - 1 1/2 tsp
- Black pepper - 1/2 tsp
- Bay leaves (opt) - 2
- Rice, uncooked white or brown - 2/3 cup
- Baby spinach - 5 oz , roughly chopped
- Limes - 1/2 , wedges
- Vinegar, rice - 2 tsp
- Honey - 1 tsp
- Oil, cooking - 1 Tbsp
- Sour cream (opt) - for serving (sub plain or Greek yogurt)
- Tortilla chips (opt) - for serving
- Shallots - 1 clove , diced
- Cilantro - 2 tsp , chopped
- Tomatoes, medium - 2 , chopped
- Limes - 1/2 , juice of
- Red pepper flakes or hot sauce (opt) - to taste
Choose Cooking Method
Prep
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Rice - (Skip if rice was made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
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Onions / Garlic / Jalapenos / Shallots - Prep as directed. Combine onions, garlic, and jalapenos. Store shallots separately. (Can be done up to 5 days ahead)
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Slow-cook pork - (This makes enough for 2 nights.) In the bowl of a slow cooker combine pork, onions, garlic, jalapenos, orange juice, lime zest, cumin, paprika, oregano, salt, pepper, and bay leaves. Set slow cooker to low and cook until pork is falling apart and tender, 7 to 8 hours (or 4 to 5 hours on high). (Can be done up to 5 days ahead) (Note: You can also bake the pork and other ingredients in a Dutch oven, covered at 325F / 163C, until pork is falling apart and tender, 2-1/2 to 3 hours.
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Spinach / Lime wedges (for bowls) / Cilantro / Tomatoes - Prep as directed.
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Make salsa - Combine shallots, cilantro, tomatoes, and lime juice. Season with some salt and pepper. Add some red pepper flakes or hot sauce if you’d like the salsa spicy.
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Make
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Transfer pork to a cutting board and roughly chop. Discard bay leaves. Return pork to slow cooker and combine with cooking liquid. Taste and season with some additional salt and pepper if needed. Keep warm until ready to serve.
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In a large bowl, whisk together vinegar and honey with a pinch of salt. Add oil while whisking. Add spinach and toss until combined.
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If rice was made ahead, reheat in the microwave.
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Assemble bowls with rice, then pork (reserve half for Thursday), spinach, salsa, sour cream, and lime wedges. (You can also set all of the components out and let everyone assemble their bowls at the table.) Serve with chips if you’d like (crumble some over top for extra crunch). Enjoy!
Prep
-
Rice - (Skip if rice was made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
-
Onions / Garlic / Jalapenos / Shallots - Prep as directed. Combine onions, garlic, and jalapenos. Store shallots separately. (Can be done up to 5 days ahead)
-
Spinach / Lime wedges (for bowls) / Cilantro / Tomatoes - Prep as directed.
-
Make salsa - Combine shallots, cilantro, tomatoes, and lime juice. Season with some salt and pepper. Add some red pepper flakes or hot sauce if you’d like the salsa spicy.
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Make
-
Heat oven to 325F / 163C.
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Heat a Dutch oven with some cooking oil over medium heat. Add pork to heated oil and sear on all sides until browned, ~2 to 3 minutes per side.
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Add onions, garlic, jalapenos, orange juice, lime zest, cumin, paprika, oregano, salt, pepper, and bay leaves. Stir to combine everything well and bring to a low simmer. Cover with a lid and transfer to the oven. Cook, covered, until pork is tender and falling apart, ~2-1/2 to 3 hours.
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Transfer pork to a cutting board and roughly chop. Discard bay leaves. Return pork to the Dutch oven and season with some additional salt and pepper if needed. Keep warm until ready to serve.
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In a large bowl, whisk together vinegar and honey with a pinch of salt. Add oil while whisking. Add spinach and toss until combined.
-
If rice was made ahead, reheat in the microwave.
-
Assemble bowls with rice, then pork (reserve half for Thursday), spinach, salsa, sour cream, and lime wedges. (You can also set all of the components out and let everyone assemble their bowls at the table.) Serve with chips if you’d like (crumble some over top for extra crunch). Enjoy!
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