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5.0 from 21 votes

Mojo Pork Bowls

These Mojo Pork Bowls have shredded tender and flavorful mojo pork severed with black beans, avocado, mango salsa, and fresh herbs. It's easy to make in a slow cooker or in the oven.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Marinate
4 hrs
Total Time
6 hrs 25 mins
Servings: 6
Calories: 836 kcal
Course: Main Course
Cuisine: Cuban

Ingredients

Mojo Pork:
  • 3/4 cup olive oil
  • 1 cup fresh cilantro
  • 1 medium orange , zested
  • 3/4 cup orange juice , fresh
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh mint leaves
  • 8 cloves garlic , minced
  • 2 teaspoons dried oregano
  • 1 Tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 lbs pork shoulder or butt roast* , I usually buy slightly bigger because it will weigh a lot less when I trim all the fat off
Black Beans:
  • 1 Tablespoon olive oil
  • 1 cup yellow onion , diced
  • 5 cloves garlic , minced
  • 3 cans black beans
  • 3 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • Salt and freshly ground black pepper , to taste
Serving:
  • 1 1/2 cups Mango Salsa
  • 2 avocados , chopped
  • fresh cilantro , for garnish
  • fresh mint leaves , for garnish
  • warm corn tortillas, optional
  • Hot Cooked rice, optional for a heartier meal

Instructions

    Cup of Yum
  1. Marinate Pork: Combine mojo sauce ingredients (everything but the pork) in a food processor or blender and blend until smooth. Add pork to a bowl or resealable bag and pour half of the sauce on top. (Reserve remaining sauce for topping on bowls.) Marinate meat overnight, or for several hours.
  2. Black Beans: Heat the oil in a large skillet over medium high heat. Add the onions and saute for a few minutes, until soft and translucent. Add the garlic and sauté 30 seconds. Drain one can of black beans, and leave the others undrained. Add the black beans and spices and cook for 5 minutes. Use a potato masher to partially mash about half of the beans in the pan. Season with salt and pepper to taste.
Cook Pork:
  1. Slow Cooker Method: Add pork and marinade to a slow cooker and cook on low for 6-8 hours, until it shreds easily with a fork.
  2. Oven Method: Place pork and marinade in a greased Dutch oven of covered baking dish. Bake at 300 degrees for about 2 hours (30 min/per lb), or until tender and shreds easily with a fork.
  3. Assemble Bowls: Spoon black beans into bowl. Top with shredded mojo pork, a big scoop of mango salsa, sliced avocado, and garnish with cilantro and mint. Drizzle with mojo sauce, as desired.

Notes

  • Make Ahead Instructions: The pork can be marinated for 1-2 days, depending on freshness of the meat.
  • Freezing Instructions: The pork can be frozen in the marinade or after cooked. Let it cool completely and then put in a freezer safe bag for up to 2 months.

Nutrition Information

Calories 836kcal (42%) Carbohydrates 57g (19%) Protein 44g (88%) Fat 51g (78%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g Monounsaturated Fat 33g Cholesterol 93mg (31%) Sodium 1749mg (73%) Potassium 1854mg (53%) Fiber 22g (88%) Sugar 7g (14%) Vitamin A 1044IU (21%) Vitamin C 42mg (47%) Calcium 183mg (18%) Iron 9mg (50%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 836

% Daily Value*

Calories 836kcal 42%
Carbohydrates 57g 19%
Protein 44g 88%
Fat 51g 78%
Saturated Fat 9g 45%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 33g 165%
Cholesterol 93mg 31%
Sodium 1749mg 73%
Potassium 1854mg 39%
Fiber 22g 88%
Sugar 7g 14%
Vitamin A 1044IU 21%
Vitamin C 42mg 47%
Calcium 183mg 18%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.