Crispy Pork Bowls

CHIPOTLE PORK POWER BOWLS

FEBRUARY 17, 2017 LEAVE A COMMENT

Recreating my favorite dish from Cafe Zupas today. It’s a tasty copy cat of the Mexicali Braised Pork bowl– except I’ll give you more than one measly scoop of veggies! I love the selection and fresh options Zupas has to offer but I’m not a fan of their skimpiness. I need more than 8 black beans and 1 tbsp of peppers in my life. I mean really. I decided to take matters into my own hands…. behold the Chipotle Pork Power Bowl.

Packed with protein, fiber and an abundance of flavorful nutrients this dish is sure to please! The key is crisping up your pork! It’s crutial to the flavor. I used our Instant Pot to cook the pork and then once shredded I crisped it up nicely in my Lodge cast iron skillet. This step is NOT optional! It gives it that wow factor that sets it apart from the rest! You can drizzle with fresh lime, balsamic glaze or citrus vinaigrette. All combinations are delicious! Enjoy!

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Chipotle Citrus Pork Roast

yield 8-10 servings

Ingredients

• 1 (2-2 1/2 pound) boneless pork roast, trimmed of all visible fat. I prefer Boston butt.
• 3/4 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/8 tsp ground cinnamon
• 5 large garlic cloves, peeled and minced
• 1/2 cup yellow onion, chopped
• 1 chopped chipotle chili pepper in adobo, seeds removed (two if you prefer more heat)
• 2 limes, juiced
• 1/4 cup organic lower-sodium chicken broth
• 1/4 cup fresh orange juice
• 1 tsp olive oil + more to crisp

Instructions

1. Clean and trim roast.
2. Sprinkle with salt, cumin, garlic powder and cinnamon and rub well.
3. Add 1 tsp oil to the Instant Pot.
4. On the sauté setting sear roast on all four sides. Remove from pot and set aside.
5. Add chicken broth and orange juice into the bottom of Instant Pot, scraping the bottom to deglaze..
6. Add the roast back to the pot.
7. Top with onion, peppers and garlic.
8. Cook on high pressure for 75 minutes. Allow for a natural release and check roast. If it needs more time, close the lid and continue cooking. Reset and cook on high for an additional 30 minutes. Again allow for a natural release. It should be easy to shred at this point.
9. Shred the pork using two forks and then add lime juice. Stir until all juices are well blended.
10. Remove shredded pork from the Instant Pot with tongs and set aside.
11. Reduce remaining liquid down to 1 1/2 cups and reserve for later.
12. To crisp-- Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and quickly sear the other side.
13. Repeat in batches being sure not to crowd the pan. I usually do three or four.
14. Remove pork from skillet. Drizzle over more juices and serve immediately.

Notes

**You could also use a crock-pot if you don't have access to an Instant Pot. Just increase broth to 1/2 cup and cook on low for 8-10 hours or high for 6 hours.

To make bowls layer:

• 2-3 cups shredded kale
• 1/4 cup tri-colored cooked quinoa (try this easy cooking method)
• 1/4 cup corn1/2 cup sliced bell peppers
• 1/2 cup heirloom tomatoes, halved
• 1/4 cup black beans, rinsed2 tbsp mashed avocado or guacamole
• top with citrus vinaigrette dressing or balsamic glaze

Citrus Vinaigrette dressing

 2 servings

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 2 teaspoons Dijon mustard
• 1/2 teaspoon crushed garlic
• salt and pepper to taste

Method:

1. Whisk all ingredients together and enjoy!

FILED UNDER: DINNER, LUNCH

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Mediterranean Chicken with Cucumber Mint Sauce

This is a lean protein/Fibrous Veggie Dinner Option (for the MUFA I like a piece of dark chocolate)
And the kids really like this as well.

3 large boneless, skinless chicken breasts, cubbed into 1 in cubes
6 oz plain Greek Yogurt
3 cucumber- seedless are nice, but not necessary, peeled
2 Tbsp mint, chopped
2 tsp. Greek seasoning blend (or 1/2 tsp each sesame seeds, garlic powder, dried oregano, and crushed red pepper (which I go light on for the kids))
1/4 red onion, thinly sliced
lemon wedges

1. Preheat a large saute pan on medium-high heat with a Tablespoon or two of olive oil. Toss cubed chicken with Greek seasoning blend, and cook until brown, stirring often. About 10 minutes.

2. For sauce, shred one cucumber; set aside. In a bowl combine yogurt, chopped mint, and shredded cucumber with a dash of salt. Cover and refrigerate.

3. Thinly slice the remaining cucumbers into semi-circle slices.

4. Serve the chicken with sauce, onions, and thinly sliced cucumbers. And perhaps some lemon wedges.

(This is also REALLY yummy on naan, flatbread, or pita.)