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

Active: 30 min Total: 7 hr 30 min

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

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (32)
Gluten-free (4)
Paleo (2)
Vegetarian (10)

33 reviews

Easy and good! My boyfriend said it was the juiciest mojo pork I've ever made. We were able to use the pork for bowls and tacos for a couple of days. Also we threw the pork under the broiler for a few minutes so it was super delicious and crispy.

By: Kristen
Posted: Nov 17, 2020
Diet: Original
0 Helpful

yummmm

By: Kate
Posted: Nov 06, 2020
Diet: Gluten-free
0 Helpful

wish I had bought even more plantains

By: Jennifer
Posted: Nov 05, 2020
Diet: Vegetarian
0 Helpful

I liked this overall - I’m always happy to see plantains on the menu! - and it was quick to put together. But I agree with comments that a sauce would have really brought this together - the dressing on the spinach wasn’t quite enough.

By: Melissa
Posted: Nov 04, 2020
Diet: Vegetarian
0 Helpful

Nice to have a slow-cooker recipe now and again to make dinner really easy. It could have been a little spicier.

By: Nancy
Posted: Nov 03, 2020
Diet: Original
0 Helpful

I mean, any pork is delicious! But the pork didn't really carry the flavors of orange juice or jalapeno - just tasted like normal pulled pork. And the combo of the bowl didn't really seem to tie together for me - felt like a bunch of disparate ingredients from my fridge, not a planned menu.

By: Amara
Posted: Nov 02, 2020
Diet: Original
0 Helpful