Mexican · Dinner
Slow Roasted Pork Bowl (High-Protein)
Slow roasted pork shoulder braised with garlic, orange, and chipotle until fork-tender, shredded and tossed with pan juices, then served over lime-cumin black beans and brown rice with avocado, pickled onion, and cotija cheese.
$5
20 minsPrep
195 minsCook
215 minsTotal
MediumLevel
Nutrition per serving
702Calories
54.3gProtein
30.8gFat
51.2gCarbs
6.8gSugar
12.6gFiber
1046mgSodium
168mgChol
10.9gSat Fat
1450mgPotassium
215mgCalcium
5.4mgIron
1.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Season pork chunks with salt and pepper. Mince garlic and chipotle. Rinse black beans. Slice avocado, onion and cilantro. Quick-pickle onion in lime juice and a pinch of salt.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear pork on all sides for 5 minutes until deeply browned on all exterior surfaces.
3
Braise
Add garlic, chipotle, cumin, oregano, bay leaf, orange juice and chicken stock to pot, cover, and braise at 300°F (150°C) for 3 hours until pork shreds easily with a fork.
4
Rest
Remove pot from oven and let pork rest in its juices for 10 minutes to reabsorb moisture before shredding.
5
Plate
Spoon rice and beans into a bowl, top with shredded pork, avocado, pickled onion, cotija and cilantro. Serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g pork shoulder
- 1 cup180g canned black beans
- 1 cup200g cooked brown rice
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp chipotle in adobo
- 1/2 cup120ml fresh orange juice
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp dried oregano
- 22 bay leaf
- 1 cup240ml chicken stock
- 1 oz28g cotija cheese
- 11 avocado
- 4 tbsp4 tbsp red onion
- 4 tbsp4 tbsp lime juice
- 2 pinch2 pinch salt
- 2 tbsp2 tbsp fresh cilantro
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
