Pulled Pork Rice Bowls
Ingredients
The Pork
-
3-4
pounds
pork shoulder
-
1
tablespoon
ground cumin
-
1
tablespoon
chili powder
-
2
teaspoons
dried oregano
-
1
teaspoon
coarse salt
-
1
teaspoon
ground black pepper
-
2
onions
peeled and quartered
-
4
cloves
garlic
-
2
medium
oranges (zest and juice)
The Black Beans
-
1
tablespoon
oil
-
1
yellow onion
peeled and diced
-
1
red bell pepper
seeded and diced
-
3
cloves
garlic (minced)
-
2
15-ounce cans
black beans (rinsed and drained)
-
2
teaspoons
ground cumin
-
1
teaspoon
smoked paprika
-
½
teaspoon
coarse salt
-
½
teaspoon
black pepper
The Cilantro-Lime Rice
-
1
teaspoon
oil
-
½
yellow onion
peeled and minced
-
1 ½
cups
Jasmine rice
-
3
cups
unsalted chicken stock
-
1
medium
lime (zest and juice)
-
½
cup
cilantro (chopped)
-
½
teaspoon
coarse salt
-
½
teaspoon
black pepper
The Plantains
-
1
tablespoon
oil
-
2
large
plantains (peeled and sliced)
-
a pinch
coarse salt
Instructions
- Mix pork seasonings and coat the pork roast in a crock pot with the mixture.
- Add onion, garlic, and orange juice to the crock pot and cook on high for 4-5 hours or low for 7-8 hours.
- For the black beans, heat oil in a skillet and sauté onion and bell pepper until soft, then add garlic.
- Add black beans and spices to the skillet and cook, mashing half of the beans for a thicker consistency.
- For the rice, sauté onion in oil, add rice, and coat with oil before adding chicken stock.
- Bring to a boil, then simmer covered for about 15 minutes, letting it sit for an additional 5 minutes off heat.
- Add lime juice, cilantro, salt, and pepper to the rice.
- Cook plantains in oil until caramelized on both sides just before serving.
- Serve the pork over rice, topped with black beans and plantains.
Nutrition Facts (estimated)
Servings
10
Calories
484
Total fat
17g
Total carbohydrates
44g
Total protein
32g
Sodium
544mg
Cholesterol
82mg
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