Recipes and Cooking Pork and Sweets Bowl 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. By Colleen Weeden Updated on December 10, 2020 Print Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 cup Cuban Pulled Pork, heated 2 medium sweet potatoes, peeled and sliced 2 tablespoon maple syrup 3 tablespoon vegetable oil 2 cup shredded romaine lettuce 1 avocado, halved, seeded, peeled and sliced purchased fresh pico de gallo 4 cloves minced garlic ⅓ cup orange juice ⅓ cup lime juice ½ teaspoon ground cumin ½ teaspoon salt Cuban Pulled Pork 1 4 pound boneless pork shoulder roast ¼ cup chopped fresh parsley 2 tablespoon minced fresh garlic 2 tablespoon dried oregano, crushed 4 teaspoon onion powder 4 teaspoon ground cumin 2 teaspoon ground black pepper 1 ½ teaspoon salt 1 orange, quartered 1 lime, quartered 1 medium onion, quartered Directions 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. 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. Cuban Pulled Pork 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. 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. Print Nutrition Facts (per serving) 404 Calories 21g Fat 33g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 404 % Daily Value * Total Fat 21g 27% Saturated Fat 4g 20% Cholesterol 61mg 20% Sodium 393mg 17% Total Carbohydrate 33g 12% Total Sugars 13g Protein 22g Vitamin C 33.8mg 169% Calcium 99mg 8% Iron 3.4mg 19% Potassium 952mg 20% Folate, total 89.4mcg Vitamin B-12 0.7mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.