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Dinner

Slow Cooked Pork and Bacon Buddha Bowl

alarm
Total Time:
8 hrs 30 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
12 Servings
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Slow Cooked Pork and Bacon Buddha Bowl
alarm
Total Time:
8 hrs 30 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
12 Servings

Ingredients


Rub

Product ImagePremium Thick Bacon 16oz.
  • 2 Tbsp. Salt2 Tbsp.
  • 2 Tbsp. Black Pepper2 Tbsp.
  • 2 Tbsp. Brown Sugar2 Tbsp.
  • 2 Tsp. Paprika2 Tsp.
  • 2 Tsp. Smoked Paprika2 Tsp.
  • 2 Tsp. Garlic Powder2 Tsp.
  • 2 Tsp. Onion Powder2 Tsp.

Cooking Stock

  • 1/2 Cup Apple Cider Vinegar1/2 Cup
  • 1 1/2 Cups Water Or Stock1 1/2 Cups
  • Optional (But Delicious) Additions: 2 Teaspoons Fennel Seeds, 1-2 Bay Leaves, 1 Cinnamon Stick, 1 Whole Star Anise, And 3 Dried Arbol Chilies.

Additional Bowl Ingredients

  • 1 Pork Butt Roast1
  • 12 Strips Farmer John® Thick-Cut Bacon, Cooked12 Strips
  • 6 Cups Cooked Quinoa6 Cups
  • 3 Cups Shredded Carrots3 Cups
  • 3 Cups Shredded Red Cabbage3 Cups
  • 4 Cups Sweet Potatoes, Diced And Roasted4 Cups
  • 1 1/2 Cups Hummus1 1/2 Cups
  • 3 Avocados, Quartered3
  • 1 Cup Roasted Chickpeas1 Cup
  • Chili Powder

Instructions


  1. Pat dry the pork shoulder. Stir salt and spices in a mixing bowl. Rub spices into the surface and crevices of the shoulder.

  2. Pour vinegar, water/stock, and any aromatics into the bottom of a slow cooker. Carefully place shoulder into slow cooker.

  3. Cook 6-8 hours until internal temperature reaches 165°F. (If you prefer to use a Dutch oven, set oven to 225°F and cook for 7-8 hours until temperature reaches 165°F.)

  4. Once cooked, move meat to a tray and shred, moisten with extra cooking liquid and keep warm.

  5. In a bowl, layer ½ cup shredded pork, ½ quinoa, ¼ cup shredded carrot, ¼ cup shredded cabbage, ⅓ cup roasted sweet potatoes, 2 tablespoons hummus, ¼ sliced avocado, 1 tablespoon roasted chickpeas and 1 strip bacon.

  6. Sprinkle with chili powder and enjoy!

Ingredients


Rub

  • 2 Tbsp. Salt2 Tbsp.
  • 2 Tbsp. Black Pepper2 Tbsp.
  • 2 Tbsp. Brown Sugar2 Tbsp.
  • 2 Tsp. Paprika2 Tsp.
  • 2 Tsp. Smoked Paprika2 Tsp.
  • 2 Tsp. Garlic Powder2 Tsp.
  • 2 Tsp. Onion Powder2 Tsp.

Cooking Stock

  • 1/2 Cup Apple Cider Vinegar1/2 Cup
  • 1 1/2 Cups Water Or Stock1 1/2 Cups
  • Optional (But Delicious) Additions: 2 Teaspoons Fennel Seeds, 1-2 Bay Leaves, 1 Cinnamon Stick, 1 Whole Star Anise, And 3 Dried Arbol Chilies.

Additional Bowl Ingredients

  • 1 Pork Butt Roast1
  • 12 Strips Farmer John® Thick-Cut Bacon, Cooked12 Strips
  • 6 Cups Cooked Quinoa6 Cups
  • 3 Cups Shredded Carrots3 Cups
  • 3 Cups Shredded Red Cabbage3 Cups
  • 4 Cups Sweet Potatoes, Diced And Roasted4 Cups
  • 1 1/2 Cups Hummus1 1/2 Cups
  • 3 Avocados, Quartered3
  • 1 Cup Roasted Chickpeas1 Cup
  • Chili Powder

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