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Week of 10/26/20

Slow Cooker Mojo Pork Bowl
with rice / chopped spinach / pico de gallo

Active: 30 Total: 450
Original GF Paleo Vegetarian
Slow Cooker Mojo Pork Bowl
Cook once, eat twice with this tangy citrus-flavored pulled pork that you'll use in tonight's meal and on Thursday. Mojo pork was last featured in 2019.
Smarts #1: Slow-cooked pork makes great leftovers. If you have a larger cut of pork than listed in the recipe, go ahead and cook it all. Use the leftovers throughout the week (including in Thursday's baked taquitos) and freeze any extra.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Tags
Make Ahead, Slow Cooker, Instant Pot Friendly, Dependent Meal Pairs
Proteins
Pork, non-ground
Cuisines
Latin
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61

Ingredients

Metric
Servings:
4
Slow Cooker Mojo Pork (for 2 nights):
  • 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
Slow Cooker Mojo Pork Bowl:
  • Baby spinach - 5 oz , roughly chopped
  • Limes - 1/2 , wedges
  • Vinegar, rice - 2 tsp
  • Honey - 1 tsp
  • Oil, cooking - 1 Tbsp
  • Pico de Gallo - 1 1/2 cups (use store-bought or make your own)
  • Sour cream (opt) - for serving (sub plain or Greek yogurt)
  • Tortilla chips (opt) - for serving
Rice:
  • Rice, uncooked white or brown - 3/4 cup

Choose Cooking Method

Prep

  1. 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)
  2. Onions / Garlic / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. 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 3 days ahead)
  4. Spinach / Limes - Prep as directed.

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Make

  1. When pork is finished cooking, discard bay leaves. Transfer pork to a cutting board and roughly chop. 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.
  2. In a large bowl whisk together vinegar and honey with a pinch of salt. Add oil while whisking. Add spinach and toss until combined.
  3. If rice was made ahead, reheat in the microwave.
  4. Assemble bowls with rice, then pork (reserve half for Thursday), spinach, pico de gallo, 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

  1. 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)
  2. Onions / Garlic / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Cook pork - (This makes enough for 2 nights.) Heat oven to 325F / 163C. Combine pork, onions, garlic, jalapenos, orange juice, lime zest, cumin, paprika, oregano, salt, pepper, and bay leaves in an oven-safe Dutch oven. Cook, covered, until pork is falling apart and tender, 2 1/2 to 3 hours. (Can be done up to 3 days ahead)
  4. Spinach / Limes - Prep as directed.

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Make

  1. When pork is finished cooking, discard bay leaves. Transfer pork to a cutting board and roughly chop. Return pork to Dutch oven and combine with cooking liquid. Taste and season with some additional salt and pepper if needed. Keep warm until ready to serve.
  2. In a large bowl whisk together vinegar and honey with a pinch of salt. Add oil while whisking. Add spinach and toss until combined.
  3. If rice was made ahead, reheat in the microwave.
  4. Assemble bowls with rice, then pork (reserve half for Thursday), spinach, pico de gallo, 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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