Cuban Mojo Pulled Pork Quinoa Bowls with Pineapple Salsa

Cuban Mojo Pulled Pork Quinoa Bowls with Pineapple Salsa

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

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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!

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

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