Slow Cooker (or not) Mojo Pork Bowl

with plantains / garlic broccoli

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)

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)

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

Heat oven to 325F / 163C.

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

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

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. 

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. 

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

When pork is nearly finished cooking, heat a skillet or non-stick pan over medium-high heat. Add cooking oil (for the plantains) and then plantain slices to heated oil. (Cook in batches if your pan isn't large enough to hold all of the slices without overlapping, adding some additional oil if the pan starts to look dry.) Sear plantains until golden brown and tender, 3 to 4 minutes on each side. Season with some salt.

Next, heat a saute pan over medium heat. Add cooking oil (portion for broccoli) 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.

Return to pork. Remove and discard bay leaves.

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.

Reserve half the pork for Thursday's meal. 

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

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)

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)

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

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.

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

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.

When pork is nearly finished cooking, heat a skillet or non-stick pan over medium-high heat. Add cooking oil (for the plantains) and then plantain slices to heated oil. (Cook in batches if your pan isn't large enough to hold all of the slices without overlapping, adding some additional oil if the pan starts to look dry.) Sear plantains until golden brown and tender, 3 to 4 minutes on each side. Season with some salt.

Next, heat a saute pan over medium heat. Add cooking oil (portion for broccoli) 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.

Return to pork. Remove and discard bay leaves.

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.

Reserve half the pork for Thursday's meal. 

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