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!

PRINT

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

« Love Beet Hummus

Garlic-Basil Paleo Meatballs »

READER INTERACTIONS

LEAVE A REPLY 

Cafe Rio Pulled Pork

I know there are fancier recipes for the Cafe Rio Pulled Pork, but this one is SUPER easy and tastes really great.  So in my opinion, why complicate things?:) 

3-4 lb boneless pork roast (whatever is cheapest...shoulder, sirloin, etc.)
1 16oz bottle salsa (whatever kind you like)
1 can Coke
2 cups brown sugar
(OR you can add more Coke and less brown sugar to your liking)
water

Place pork roast in crock pot and add salsa, coke and brown sugar.  Add water until the roast is about 1/2 way covered.  Cook on low until meat falls apart easily with a fork.  Shred roast and serve on buns, in a burrito or on a salad.  This meat freezes really well once it's shredded, too.  

Chiptole Pork and Rice

CHIPOLTE'S PORK SHOULDER
------------------------

1 pork shoulder roast, boneless (5-6 pounds, marinate if you like)
2-3 tablespoons olive oil
4 medium tomatoes (peeled, if desired)
1 onion, thinly sliced
1 teaspoon cumin powder
2-4 sprigs fresh oregano (or 1/2 teaspoon crushed or powdered)
2 whole cloves
2 bay leaves
2 dried chipotle chilies
3/4 cup water or meat stock
Salt/pepper to taste

Salt and pepper the pork shoulder; allow the meat come to room
temperature, about 2 hours.

Preheat oven to 325 degrees F.

Add olive oil to a large ovenproof pan. Sear the pork over medium-high
heat until very brown on all sides. Remove pork from the pan; let rest
on a platter for 10 to 15 minutes.

Leaving an even coating, drain excess oil from the pan. Add onions;
sweat over low heat until translucent. Return pork to the pan; add
remaining ingredients. Cover pan, place in the oven and cook for 2 to
3 hours or until the internal temperature reaches 140 to 150 degrees
F. Let pork rest 10 to 15 minutes before slicing


Chipolte's rice has middle-eastern overtones.

CHIPOLTE'S BASMATI RICE
-----------------------

1 teaspoon vegetable oil or butter
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil or butter over low heat,
stirring occasionally until melted. Add rice and lime juice, stir for
1 minute. Add water and salt, bring to a full rolling boil. At
boiling, cover, turn down to simmer over low heat until rice is tender
and the water is absorbed, about 25 minutes. Fluff rice with a fork.

from http://www.copykatchat.com/recipe-requests/24216.htm