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Mojo Pork Bowls
with plantains / bell peppers / avocados

Active: 35 min Total: 7 hr 30 min

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 with sweet plantains and creamy avocados. This recipe got great reviews when it was first featured in May 2016, but we've added sauteed bell peppers and spinach for even more texture and color.

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Ingredients

Servings:
4
Metric
Slow-Cooker Mojo Pork (for 2 nights):
  • Onions - 1, chopped
  • Garlic - 6 cloves, peeled
  • Jalapenos - 1, diced
  • Pork, boneless shoulder roast (enough for 2 nights) - 2 lbs (sometimes labeled pork butt)
  • Orange juice (bottled or fresh-squeezed) - 3/4 cup
  • Limes - 2, 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
Mojo Pork Bowls:
  • Bell peppers, any color - 1, thinly sliced
  • Onions, medium - 1/2, thinly sliced
  • Limes - 1/2, wedges
  • Cilantro - 1 Tbsp, chopped
  • Plantains - 3 (look for very ripe, dark brown fruit)
  • Avocados - 1
  • Lime juice - 1 tsp
  • Oil, cooking - 1 Tbsp
  • Spinach, baby - 5 oz
  • Mojo pork (ingredients listed separately) - ~3 cups

Nutrition Facts

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

  1. Bell peppers / Onions (for both the pork and bowls) / Garlic / Jalapenos - Prep as directed. Store bell peppers and onions for the bowls in one container. Combine onions for the pork with garlic and jalapenos. (Can be done up to 5 days ahead)
  2. Slow-cook pork - This makes enough for 2 nights. In a slow cooker combine pork, onions (for the pork), 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)
  3. Lime wedges / Cilantro - Prep as directed. Store separately. (Can be done 1 day ahead)
  4. Plantains - Peel and slice.

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Make

  1. Heat oven to 425F / 218C. Brush a sheet pan with some oil. Add plantains in a single layer and brush with some more oil. Sprinkle with a pinch of salt. Bake, turning halfway through cooking, until golden brown, 15 to 17 minutes total.
  2. 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.
  3. Mash avocados with cilantro and lime juice. Season with some salt.
  4. Heat a nonstick pan or skillet over medium-high heat. Add cooking oil and then bell peppers and onions (for the bowls) to heated oil. Saute until peppers and onions are tender, 4 to 5 minutes. Add spinach with a pinch of salt and saute just until spinach is wilted.
  5. Divide plantains between serving bowls and top with shredded pork (remember to reserve half for Thursday), sauteed peppers / spinach, mashed avocado and lime wedges. Alternatively, just set all the components out and let everyone assemble their bowls at the table. Enjoy!

Nutrition Facts

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

Ratings

Original (141)
Gluten-free (14)
Paleo (15)
Vegetarian (24)

Most Helpful

A very delicious meal! I added garlic, tomato paste and a bit of stock to the veggie mix (my family is Cuban and it felt more authentic that way).

By: Aileen
Posted: Feb 21, 2019
Diet: Original
1 Helpful

62 reviews

A very delicious meal! I added garlic, tomato paste and a bit of stock to the veggie mix (my family is Cuban and it felt more authentic that way).

By: Aileen
Posted: Feb 21, 2019
Diet: Original
1 Helpful

I had forgotten how much I like plantains until I made this. I followed some other reviewers’ advice and added garlic and threw everything into the pan along with the rice.

By: Judith
Posted: Jan 04, 2019
Diet: Vegetarian
0 Helpful

Delicious! Added extra cumin and vinegar to rice & beans. Added garlic to veggie mix.

By: Caroline
Posted: Apr 02, 2017
Diet: Vegetarian
0 Helpful

This meal was delicious. Only made about 5 servings instead of the 6 we selected. We ran out of the rice/bean mixture and the sautéed bell peppers. We used sliced romaine instead of spinach due to my allergy, was still wonderful.

By: Nellie
Posted: Mar 23, 2017
Diet: Original
0 Helpful

We don't eat pork, so I used chicken breasts. Sauteed the onions, garlic and jalapeno in the Instant Pot, then added the chicken and everything else. Used the poultry setting (auto-sets to 15 minutes) and the slow release. Shredded it, then put it back in the pot with the liquid -- delicious! Used shredded cabbage instead of spinach, as I needed to use it (and it seems to blend better with peppers and onions). Will make again.

By: Sarah
Posted: Mar 15, 2017
Diet: Original
0 Helpful

The flavors in this dish are amazing! So delicious!

By: Krystal
Posted: Mar 10, 2017
Diet: Paleo
0 Helpful