Mojo Pork Bowls

Ingredients

• Garlic

  2 cloves raw - Whole Foods Market

  100g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Orange juice

  ⅓ cup or 83g

• Lime juice

  Raw

  ¼ cup or 61g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  1 tsp or 6g

• Riced Cauliflower, frozen

  Green Giant

  24 oz or 680g

• Salt

  Table

  2 tsp or 12g

• Garlic powder

  Spices

  1 tsp or 3g

• Pork shoulder, (boston butt)

  Fresh, blade (steaks), separable lean and fat, raw

  3 lb or 1.36kg

• Ghee

  Simply Ghee

  6 tsp or 30g

Directions

1. Place garlic, olive oil, orange juice, lime juice, oregano, cumin, salt and pepper in a blender and blend until smooth. Place pork in a large resealable bowl, pour the mojo sauce over the top, cover and place in the fridge to marinate overnight.
2. Place pork in the slow cooker*, pour the marinade on top, cover, and cook on low for 6-8 hours, until the meat is falling off the bone. Use 2 forks to shred the meat. Set aside.
3. Add 2 tablespoons of ghee to a large bowl over medium heat, then add cauliflower rice, garlic powder and salt. Cook for about 15 minutes, tossing to keep the cauliflower rice from browning too much.
4. Once the sweet plantains have about 10 minutes left to cook, place a large nonstick pan over medium-high heat. Add 3-4 tablespoons of ghee then add the shredded pork in one flat layer and press down. After about 5 minutes, flip the shredded pork over and cook for another 5 minutes, until extra crispy on both sides.
5. Make bowls cauliflower rice, sweet plantains, crispy pork, avocado, cilantro, red pepper flakes, then use a spoon to spoon the mojo pork liquid from the slow cooker over the pork before serving!