Ingredients
The following ingredients have 7 Servings
- 1 head garlic (about 8 cloves)
- 1/2 cup olive oil
- 1/3 cup orange juice
- 1/4 cup lime juice (about 2 limes)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- pinch of salt and pepper
- 1 (3 pound) bone-in pork butt or shoulder
- 1 teaspoon salt
- 2 tablespoons ghee (+extra for crisping up the pork)
- 24 ounces cauliflower rice
- 2 teaspoons salt
- 1 teaspoon garlic powder
- cilantro, torn
- sliced avocado
- red pepper flakes
Instruction
- Place garlic, olive oil, orange juice, lime juice, oregano, cumin, salt and pepper in a blender and blend until smooth. Place pork in a large resealable bowl, pour the mojo sauce over the top, cover and place in the fridge to marinate overnight.
- Place pork in the slow cooker*, pour the marinade on top, cover, and cook on low for 6-8 hours, until the meat is falling off the bone. Use 2 forks to shred the meat. Set aside.
- Make air fryer sweet plantains.
- While the plantains cook, add 2 tablespoons of ghee to a large bowl over medium heat, then add cauliflower rice, garlic powder and salt. Cook for about 15 minutes, tossing to keep the cauliflower rice from browning too much.
- Once the sweet plantains have about 10 minutes left to cook, place a large nonstick pan over medium-high heat. Add 3-4 tablespoons of ghee then add the shredded pork in one flat layer and press down. After about 5 minutes, flip the shredded pork over and cook for another 5 minutes, until extra crispy on both sides.
- Make bowls – cauliflower rice, sweet plantains, crispy pork, avocado, cilantro, red pepper flakes, then use a spoon to spoon the mojo pork liquid from the slow cooker over the pork before serving!
