Cuban Mojo Pulled Pork Quinoa Bowls with Pineapple Salsa

 

 With the spring weather rolling in I have been thinking a lot about citrus-y flavours and these cuban mojo pulled pork quinoa bowls with pineapple salsa are my latest obsession! The pork is marinated in a sour orange and garlic marinade overnight before the pork is slowly braised in that orange sauce until it is super tender and shredded. You end up with a melt in your mouth citrus pork that is perfect for eating by the spoonful or for using as an ingredient in another dish like these quinoa bowls. I fill out the bowls with cuban style black beans, a juicy pineapple salsa, avocado and crispy fried tostones! The juices from the pork and the mojo sauce make for the perfect dressing! What a meal! There is such an amazing blend of fresh and vibrant flavours and textures in these cuban mojo pulled pork quinoa bowls with pineapple salsa!
 

Cuban Mojo Pulled Pork Quinoa Bowls with Pineapple Salsa

Prep Time: 15 minutes Cook Time: 2 hours Total Time: 2 hours 15 minutes Servings: 4

Tender pulled pork in a citrus-y garlic mojo sauce in quinoa bowls with pineapple salsa, black beans, crispy tostones, and avocado!

 

ingredients

FOR THE MOJO PULLED PORK:

·     6 cloves garlic

·     1 1/2 cups sour orange juice (or 1 cup orange juice + 1/2 cup lime juice)

·     1 teaspoon oregano

·     1 teaspoon cumin, toasted and ground

·     2 teaspoons salt

·     1 teaspoon fresh cracked black pepper

·     1 large onion, sliced

·     1 pound pork butt/shoulder (or loin, etc), cut into 1-2 inch cubes

·     1 tablespoon oil

FOR THE QUINOA SALAD:

·     1 cup quinoa, rinsed

·     1 3/4 cup water (or broth)

·     1 cup pineapple salsa

·     1 cup cuban style black beans

·     1 cup to tostones

·     1 avocado, sliced

directions

FOR THE MOJO PULLED PORK:

1.       Puree the garlic, orange juice, cumin, salt and pepper and place in a sealed container with the pork and onions to marinate overnight in the fridge.

2.      Heat the oil in a pan over medium-high heat, add the pork, after shaking off the marinade, and brown on all sides before adding the marinade to the pan, bringing to a boil reducing the heat to simmer, covered, until the pork is tender, about 2-3 hours.

3.      Shred the pork and mix it in with the juices and marinade in the pan and enjoy!

FOR THE QUINOA SALAD:

4.      Bring the quinoa and water to a boil, reduce the heat and simmer, covered, until the liquid has been absorbed and the quinoa is nice and tender, about 15-20 minutes.

5.       Assemble the quinoa bowls and enjoy!

Slow Cooker: Optionally sear the pork in a pan before placing everything in the slow cooker and cook on low for 8-10 hours or on high for 2-3 hours before shredding.
Option: Add some spicy heat to the marinade in the form of smirch or other chili/hot sauce!
Option: Replace some of the water used to cook the quinoa with sour orange juice to add citrus to the quinoa!

Nutrition Facts: Calories 384, Fat 28g (Saturated 6g, Trans 0), Cholesterol 70mg, Sodium 1348mg, Carbs 55g (Fiber 9g, Sugars 14g), Protein 30g

SOURCE:http://www.closetcooking.com/2017/04/cuban-mojo-pulled-pork-quinoa-bowls.html#more