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Slow Cooker (or not) Mojo Pork Bowl
with Cuban rice and beans / garlic broccoli

Active: 30 Total: 450

Mojo is a Cuban sauce flavored with citrus, garlic, and a bit of spice that we have featured in different seasons and forms (2016 and 2020). We slow cook pork in this flavorful sauce and serve it shredded over rice and beans for a Caribbean-style bowl that can be easily customized. 
Smarts: If you want more toppings for your bowl, add cheese, salsa, or tortilla chips for serving. Check out the paleo and vegetarian options to add plantains. 
Cooking methods: This recipe includes instructions for using the slow cooker, oven, or Instant Pot. Select your preferred method.

Tags

Ingredients

Metric
Servings:
4
Mojo Pork (for 2 nights):
  • Onions, medium - 1, chopped
  • Garlic - 6 cloves, peeled
  • Jalapenos - 1, diced
  • Pork, boneless shoulder roast (sometimes labeled pork butt) - 2 1/2 lbs
  • Orange juice (bottled or fresh-squeezed) - 1/2 cup
  • Limes - 2, zest of
  • Cumin, ground - 1 tsp
  • Paprika, smoked - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Salt - 1 tsp
  • Black pepper - 1/2 tsp
  • Bay leaves (opt) - 2
Garlic Broccoli:
  • Broccoli - 12 oz, florets chopped
  • Garlic - 2 cloves, chopped
  • Oil, cooking - 1 Tbsp
  • Water - 3 Tbsp
Mojo Pork Bowls:
  • Cilantro leaves - 1 Tbsp, chopped
  • Avocados - 1, chopped
  • Tomatoes, Roma - 2, chopped
  • Limes - 1, wedges
  • Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
  • Yogurt, plain or Greek - for serving
White or Brown Rice:
  • Rice, uncooked white or brown - 1 cup

Nutrition Facts

Amount Per Serving
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% Daily Value
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Choose Cooking Method

Prep

  1. Rice - (Skip if 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. Broccoli / Onions / Garlic (for the pork and broccoli) / Jalapenos - Prep as directed and store in separate containers. (Can be done up to 5 days ahead)

  3. Slow-cook pork - In a slow cooker combine pork, onions, garlic (portion for pork), jalapenos, orange juice, lime zest, cumin, paprika, oregano, salt, pepper, and bay leaves. Set 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 2 days ahead)

  4. Cilantro / Avocado / Tomatoes / Limes - Prep as directed. 

  5. Beans - Drain and rinse.

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Make

  1. When pork is nearly finished cooking, heat a saute pan over medium heat. Add cooking oil and then garlic (portion for broccoli) and broccoli to heated oil. Saute until garlic is fragrant, ~2 minutes. Add water and cover with a lid. With the lid on, steam broccoli until tender, 5 to 6 minutes. Season with some salt and pepper.

  2. Return to pork. Remove and discard bay leaves.

  3. Shred pork with two forks (you can do this right in the bowl where it cooked or remove it and shred on a cutting board). Stir shredded pork back into cooking liquid. Taste and season with some more salt and pepper, if needed.

  4. Reserve half the pork for Thursday's meal. 

  5. If rice was made ahead, reheat in the microwave. Stir beans into rice. 

  6. Divide rice and beans between serving bowls and add shredded pork. Top with yogurt, avocado, tomatoes, cilantro, and lime wedges. Serve with broccoli on the side and enjoy!

Prep

  1. Rice - (Skip if 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. Broccoli / Onions / Garlic (for the pork and broccoli) / Jalapenos - (If prepping right before cooking, get oven heating first.) Prep as directed and store in separate containers. (Can be done up to 5 days ahead)

  3. Pork - Slice pork into large cubes (about 4 cubes per pound of pork). Season lightly with some salt and pepper. (Can be done up to 2 days ahead)

  4. Cilantro / Avocado / Tomatoes / Limes - Prep as directed. 

  5. Beans - Drain and rinse.

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Make

  1. Heat oven to 325F / 163C.

  2. Heat an oven-safe Dutch oven or saute pan over medium heat. Add some oil to coat the bottom of the pan.

  3. Add pork to heated pan and sear on all sides until golden brown, 8 to 10 minutes total. 

  4. To pork, add onions, garlic (portion for pork), and jalapenos and saute everything together until onions are starting to soften, 4 to 5 minutes more. 

  5. Turn off the heat and pour orange juice over pork, scraping up any browned bits on the bottom of the pan. Stir in lime zest, cumin, paprika, oregano, salt, pepper, and bay leaves. 

  6. Cover the pan and transfer to the oven. Bake, covered, until pork is falling apart and tender, ~2 hours. 

  7. When pork is nearly finished cooking, heat a saute pan over medium heat. Add cooking oil and then garlic (portion for broccoli) and broccoli to heated oil. Saute until garlic is fragrant, ~2 minutes. Add water and cover with a lid. With the lid on, steam broccoli until tender, 5 to 6 minutes. Season with some salt and pepper.

  8. Return to pork. Remove and discard bay leaves.

  9. Shred pork with two forks (you can do this right in the pot where it cooked or remove it and shred on a cutting board). Stir shredded pork back into cooking liquid. Taste and season with some more salt and pepper, if needed.

  10. Reserve half the pork for Thursday's meal. 

  11. If rice was made ahead, reheat in the microwave. Stir beans into rice. 

  12. Divide rice and beans between serving bowls and add shredded pork. Top with yogurt, avocado, tomatoes, cilantro, and lime wedges. Serve with broccoli on the side and enjoy!

Prep

  1. Rice - (Skip if 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. Broccoli / Onions / Garlic (for the pork and broccoli) / Jalapenos - Prep as directed and store in separate containers. (Can be done up to 5 days ahead)

  3. Pork - Slice pork into large cubes (about 4 cubes per pound of pork). Season lightly with some salt and pepper. (Can be done up to 2 days ahead)

  4. Cilantro / Avocado / Tomatoes / Limes - Prep as directed. 

  5. Beans - Drain and rinse.

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Make

  1. Using the Saute function of an Instant Pot add some oil to thinly coat the bottom of the pot. Add pork and saute on all sides to brown, 8 to 10 minutes total (do this in batches if needed). Pour orange juice over pork and scrape up any browned bits on the bottom of the pan (this step is key to prevent the burn error). Turn off Saute function.

  2. To the pork, add onions, garlic, jalapenos, lime zest, cumin, paprika, oregano, salt, pepper, and bay leaves. Stir everything to combine. 

  3. Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 35 minutes. Let pressure release naturally for 10 minutes and then manually release any remaining pressure.

  4. When pork is nearly finished cooking, heat a saute pan over medium heat. Add cooking oil and then garlic (portion for broccoli) and broccoli to heated oil. Saute until garlic is fragrant, ~2 minutes. Add water and cover with a lid. With the lid on, steam broccoli until tender, 5 to 6 minutes. Season with some salt and pepper.

  5. Return to pork. Remove and discard bay leaves.

  6. Shred pork with two forks (you can do this right in the bowl where it cooked or remove it and shred on a cutting board). Stir shredded pork back into cooking liquid. Taste and season with some more salt and pepper, if needed.

  7. Reserve half the pork for Thursday's meal. 

  8. If rice was made ahead, reheat in the microwave. Stir beans into rice. 

  9. Divide rice and beans between serving bowls and add shredded pork. Top with yogurt, avocado, tomatoes, cilantro, and lime wedges. Serve with broccoli on the side and enjoy!

Nutrition Facts

Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (71)
Gluten-free (5)
Paleo (4)
Vegetarian (12)

Most Helpful

Delicious meal! Since I didn’t see instructions in the recipe I looked this up - Note: cut off the fat cap on the pork if you are cooking this in the slow cooker. I read that on another website when I was trying to figure out whether to cook this fat side up or down. Unless you like a lot of fat, cut off most of the fat cap and cook with the fat side facing down to help insulate the meat. If you are baking or grilling, fat cap is on top to baste the meat as it cooks.

By: J
Posted: Feb 10, 2022
Diet: Gluten-free
3 Helpful

35 reviews

This meal is insane. I feel like we’ve made it before and it just hits all the flavor profile notes. The build-your-own bowl style is a hit with my kids. Pork butt is so cheap and crockpot meals are so easy! And we always love cooking once to eat twice.

By: Sarah
Posted: May 04, 2022
Diet: Original
0 Helpful

The broccoli felt unnecessary, and wasn't that tasty for me. I think I just hate steamed broccoli though.

By: Jenna
Posted: Apr 26, 2022
Diet: Original
0 Helpful

Getting the plantain and avocado ripe at the same time took some doing. I also added roast cauliflower. Delicious once it finally came together.

By: Caitlin
Posted: Mar 16, 2022
Diet: Vegetarian
0 Helpful

I made this with chicken instead of pork - cut the oven cooking time to about 30-35 min instead of 2 hrs. Also cooked the rice with a can of crushed roasted tomatoes. Skipped the broccoli b/c I had used it for another recipe. Didn’t miss it too much (even though I love broccoli).

By: Maggie
Posted: Mar 12, 2022
Diet: Original
0 Helpful

Boring

By: Megan
Posted: Mar 05, 2022
Diet: Vegetarian
0 Helpful

This was DELICIOUS! Everyone liked it. Definitely a make again. I accidentally used regular paprika instead of smoked paprika, and I'll definitely use the smoked paprika next time. And there will be a next time!

By: Becky
Posted: Mar 02, 2022
Diet: Original
0 Helpful