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Cuban Mojo Pork Rice Bowls
Andre Lewis

Cuban Mojo Pork Rice Bowls

Orange, lime, cumin and garlic turn leftover pulled pork into a bright rice bowl instead of another barbecue plate. Black beans simmer beside the meat in the cooker, but the sections stay distinct until serving. The quick pickled onion supplies the acidity that a rich bowl needs.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 cups cooked unsauced pulled pork
  • 1 can 15 oz black beans, drained and rinsed
  • 1/2 cup orange juice
  • 1/4 cup fresh lime juice divided
  • 4 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/2 red onion thinly sliced
  • 1 tsp granulated sugar
  • 4 cups hot cooked white rice
  • 1 avocado sliced

Method
 

  1. Put the pork on one side of a 4-quart slow cooker and the black beans on the other.
  2. Whisk the orange juice, 2 tablespoons lime juice, garlic, cumin, oregano and salt and pour it evenly over the pork and beans.
  3. Cover and cook on low until the meat and beans are hot and fragrant, 1 to 1 1/2 hours.
  4. Toss the red onion with the remaining lime juice and sugar and let it stand for 20 minutes.
  5. Fluff the hot rice and divide it among six bowls.
  6. Add the mojo pork, black beans, avocado and drained pickled onion in separate sections over the rice.