Mexican · Dinner
Slow Roasted Pork Bowl
Shredded slow-roasted pork shoulder, trimmed of excess fat, tossed with lime and cumin, served over cauliflower rice with black beans, pico de gallo, and a light dollop of yogurt crema. Smoky, tangy, chile-warmed, and lean, this bowl keeps the classic pork flavor profile intact while cutting calories.
$4
20 minsPrep
180 minsCook
200 minsTotal
MediumLevel
Nutrition per serving
378Calories
36.2gProtein
15.8gFat
24.1gCarbs
5.4gSugar
6.8gFiber
870mgSodium
112mgChol
5.1gSat Fat
980mgPotassium
115mgCalcium
3.4mgIron
0.9mcgVitamin B12
22mgVitamin C
Goes well with
Mexican lager or michelada
local
Jamaica (hibiscus cooler)
international
low-calorie
protein-rich
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Trim the pork shoulder chunks of visible surface fat, then season with salt, cumin, chili powder, and smoked paprika in a small bowl.
2
Sear
Heat the olive oil in a small oven-safe pot over medium-high heat and sear the pork chunks for 3 minutes per side until browned on the outside.
3
Braise
Add the garlic and chicken stock to the pot, cover, and transfer to a 300°F oven; braise for 3 hours until the pork shreds easily with a fork.
4
Rest
Remove the pot from the oven and let the pork rest in its juices for 10 minutes to reabsorb moisture before shredding.
5
Shred
Shred the pork with two forks directly in the pot, then toss through the remaining braising liquid and lime juice to keep it moist.
6
Steam
Steam the cauliflower rice in a small pan over medium heat for 4 minutes until just tender and no longer raw-tasting.
7
Build
Spoon cauliflower rice into a bowl and top with shredded pork, black beans, diced tomatoes, onion, and jalapeno.
8
Finish
Stir the second teaspoon of lime juice into the yogurt to make a light crema, then drizzle over the bowl.
9
Plate
Scatter chopped cilantro on top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g, trimmed of visible fat pork shoulder
- 4 cloves4 cloves garlic
- 1 tsp1 tsp cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 1 tsp1 tsp salt
- 1/2 cup120ml chicken stock, low-sodium
- 2 tsp2 tsp lime juice
- 1 1/2 cup220g cauliflower rice
- 1/2 cup86g, from cooked black beans
- 4 tbsp30g, a quarter of a 14.5 oz can canned tomatoes
- 4 tbsp36g onion
- 2 tbsp8g cilantro
- 11 small jalapeno
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp lime juice, for crema
- 2 tsp2 tsp olive oil
