Make this meal in a bowl a way to clean out the fridge by swapping in any veggies and greens you already have on hand that need to be used up.

Colleen Weeden
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
30 mins
Servings:
4
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Pork and Sweets Bowl

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Line a 15x10-inch baking pan with parchment paper. Arrange sweet potato slices in a single layer in pan. Drizzle with maple syrup and 1 tablespoon oil. Bake for 20 minutes or until browned and tender, turning halfway through baking.

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  • Arrange pork, sweet potato slices, romaine, avocado, and purchased fresh pico de gallo in a bowl. Make a quick garlic-citrus sauce (aka mojo) to spoon over: Cook 4 cloves minced garlic in 2 Tbsp. hot oil. Add 1/3 cup each orange and lime juice and 1/2 tsp. each cumin and salt. Simmer 5 minutes.

Nutrition Facts (Pork and Sweets Bowl)

404 calories; total fat 21g; saturated fat 4g; polyunsaturated fat 8g; monounsaturated fat 8g; cholesterol 61mg; sodium 393mg; potassium 952mg; carbohydrates 33g; fiber 6g; sugar 13g; protein 22g; trans fatty acid 0g; vitamin a 10895IU; vitamin c 34mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 5mg; vitamin b6 1mg; folate 89mcg; vitamin b12 1mcg; calcium 99mg; iron 3mg.

Cuban Pulled Pork

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Place roast, fat side up, in a 5- to 6-quart Dutch oven. In a small bowl stir together parsley, garlic, oregano, onion powder, cumin, pepper, and salt. Rub all over pork.

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  • Roast, covered, 3 1/2 hours. Add orange, lime, and onion wedges. Roast, uncovered, 1 hour more or until tender and an instant-read thermometer inserted in meat registers at least 190°F.

  • Transfer meat to a cutting board, reserving citrus, onion, and cooking liquid. Shred meat. In a large bowl toss meat with enough cooking liquid to moisten. Once cool, squeeze citrus over meat to release juices; stir into meat. Store meat mixture in an airtight container in refrigerator up to 4 days or freezer up to 3 months. Makes about 7 cups.

Slow Cooker Variation:

Prepare as directed, except place meat in a 6- to 7-qt. slow cooker. Cover; cook on low 8 to 10 hours, adding citrus and onion the last hour of cooking.

Nutrition Facts (Cuban Pulled Pork)

145 calories; total fat 6g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 61mg; sodium 347mg; potassium 336mg; carbohydrates 3g; fiber 1g; sugar 1g; protein 20g; trans fatty acid 0g; vitamin a 137IU; vitamin c 6mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 4mg; vitamin b6 0mg; folate 5mcg; vitamin b12 1mcg; calcium 37mg; iron 2mg.
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