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.

Pork and Sweets Bowl
Photo: Blaine Moats
Total Time:
30 mins


  • 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

  • cup orange juice

  • 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


  1. 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.

  2. 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

  1. 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.

  2. 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.

  3. 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 (per serving)

404 Calories
21g Fat
33g Carbs
22g Protein
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.

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