Cochinita Bowl Recipe
Slow Roasted Pulled Pork, Pico de Gallo, Rice, Corn, Onion, Refried Black Beans, and Sweet Plantains. Add Avocado $2
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Ingredients
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Main Ingredients
Pico de Gallo
Method
Pork Preparation
- 1
Slow Roast the Pork
Preheat your oven to 300°F (150°C). In a large bowl, mix the orange juice, garlic, oregano, cumin, salt, and black pepper. Rub this mixture all over the pork shoulder. Place it in a roasting pan and cover it with foil. Roast for about 4-5 hours, or until the pork is tender and easily pulls apart.
Pico de Gallo Preparation
- 2
Rice and Plantains Preparation
- 3
Cook Rice and Prepare Plantains
Cook the rice according to package instructions. Meanwhile, slice the sweet plantains and fry them in a skillet over medium heat until golden brown on both sides. Remove and drain on paper towels.
Assembly
- 4
Assemble the Cochinita Bowl
Once the pork is done, shred it using two forks. In a bowl, layer the shredded pork, pico de gallo, cooked rice, refried black beans, corn, and fried plantains. Optionally, add sliced avocado on top.