Mojo Pork Bowls
with plantains / garlic broccoli

Name: Mojo Pork Bowls
Cook time: 445 min
Total time: 445 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 6 cloves Garlic, peeled; 1 Jalapenos, diced; 2 1/2 lbs Pork, boneless shoulder roast (sometimes labeled pork butt); 1/2 cup Orange juice (bottled or fresh-squeezed); 2 Limes, zest of; 1 tsp Cumin, ground; 1 tsp Paprika, smoked; 1/2 tsp Oregano, dried; 1 tsp Salt; 1/2 tsp Black pepper; 2 Bay leaves (opt); 1 Tbsp Cilantro, chopped; 1 Avocados, chopped; 2 Tomatoes, roma, chopped; 2 Plantains, large (ripe plantains resemble bananas but should be very dark brown on the outside), peeled and sliced; 1 Tbsp Oil, cooking; 1 Limes, wedges; 12 oz Broccoli, florets chopped; 2 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 3 Tbsp Water

Active: 25 Total: 445

Original GF Paleo Vegetarian

Mojo is a Cuban sauce flavored with citrus, garlic and a bit of spice. We slow cook pork in this flavorful sauce and serve it shredded over plantains for a dinner with loads of flavor from savory to spicy to slightly sweet.

Ingredients

Metric

Servings:

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

Pan Seared Plantains:

Cilantro - 1 Tbsp , chopped
Avocados - 1 , chopped
Tomatoes, roma - 2 , chopped
Plantains, large (ripe plantains resemble bananas but should be very dark brown on the outside) - 2 , peeled and sliced
Oil, cooking - 1 Tbsp
Limes - 1 , wedges

Garlic Broccoli:

Broccoli - 12 oz , florets chopped
Garlic - 2 cloves , chopped
Oil, cooking - 1 Tbsp
Water - 3 Tbsp

Prep

Onions / Garlic (for the pork) / Jalapenos - Prep as directed and store in one container. (Can be done up to 5 days ahead)
Broccoli / Garlic (for the broccoli) - Prep as directed and combine. (Can be done up to 4 days ahead)
Slow-cook pork - In a slow cooker combine pork, onions, garlic, 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). (Note: If you prefer not to use the slow-cooker, you can also prepare the pork by browning it in a Dutch oven with a bit of oil, adding all remaining ingredients, and baking it covered at 325F / 163C until pork is falling apart and tender, 2-1/2 to 3 hours.) (Can be done up to 2 days ahead)
Cilantro - Chop cilantro. (Can be done 1 day ahead)
Avocados / Tomatoes / Plantains - Prep as directed.

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Make

Heat a saute pan over medium heat. Add cooking oil (the portion for the broccoli) and then garlic 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.
While broccoli steams, heat a skillet or non-stick pan over medium-high heat. Add cooking oil (for the plaintains) 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.) Sear plantains until golden brown and tender, 3 to 4 minutes on each side. Season with some salt.
When pork is finished cooking, remove and discard bay leaves. Shred pork with two forks and toss with cooking liquid. Taste and season with some additional salt and pepper, if needed.
Divide plantains and shredded pork between serving bowls. Top with avocado, tomatoes, cilantro and lime wedges. Serve with broccoli on the side and enjoy!

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