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Week of 10/26/20

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

Active: 40 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 lettuce wraps) 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
  • Plantains - 2 , peeled and sliced (look for very ripe, dark brown fruit)
  • 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)
  • Pepitas / pumpkin seeds - 1/4 cup

Choose Cooking Method

Prep

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

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Make

  1. Heat oven to 425F / 218C.
  2. Brush a sheet pan with some oil. Add plantains in a single layer and brush with some more oil. Season with some salt. Bake, turning halfway through cooking, until golden brown, 15 to 17 minutes total.
  3. 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.
  4. In a large bowl whisk together vinegar and honey with a pinch of salt. Add oil while whisking. Add spinach and toss until combined.
  5. Divide plantains and shredded pork (reserve half for Thursday) between serving bowls. Top with spinach, pico de gallo, and pepitas. Serve lime wedges on the side for squeezing over top. (You can also set all of the components out and let everyone assemble their bowls at the table.) Enjoy!

Prep

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

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Make

  1. Heat oven to 425F / 218C.
  2. Brush a sheet pan with some oil. Add plantains in a single layer and brush with some more oil. Season with some salt. Bake, turning halfway through cooking, until golden brown, 15 to 17 minutes total.
  3. 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.
  4. In a large bowl whisk together vinegar and honey with a pinch of salt. Add oil while whisking. Add spinach and toss until combined.
  5. Divide plantains and shredded pork (reserve half for Thursday) between serving bowls. Top with spinach, pico de gallo, and pepitas. Serve lime wedges on the side for squeezing over top. (You can also set all of the components out and let everyone assemble their bowls at the table.) Enjoy!

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