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
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Pork and Sweets Bowl

Ingredients

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.

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

Cuban Pulled Pork

Ingredients

Directions

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

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