Name: Slow Cooked Pork and Bacon Buddha Bowl
Prep time: 30 min
Cook time: 8 h
Yield: 12
Ingredients: 2 Tbsp. Salt; 2 Tbsp. Black Pepper; 2 Tbsp. Brown Sugar; 2 Tsp. Paprika; 2 Tsp. Smoked Paprika; 2 Tsp. Garlic Powder; 2 Tsp. Onion Powder; 1/2 Cup Apple Cider Vinegar; 1 1/2 Cups Water Or Stock; Optional (But Delicious) Additions: 2 Teaspoons Fennel Seeds, 1-2 Bay Leaves, 1 Cinnamon Stick, 1 Whole Star Anise, And 3 Dried Arbol Chilies.; 1 Pork Butt Roast; 12 Strips Farmer John® Thick-Cut Bacon, Cooked; 6 Cups Cooked Quinoa; 3 Cups Shredded Carrots; 3 Cups Shredded Red Cabbage; 4 Cups Sweet Potatoes, Diced And Roasted; 1 1/2 Cups Hummus; 3 Avocados, Quartered; 1 Cup Roasted Chickpeas; Chili Powder

Dinner

Slow Cooked Pork and Bacon Buddha Bowl

Total Time8 hrs 30 mins

Skill LevelIntermediate

Servings12

Total Time8 hrs 30 mins

Skill LevelIntermediate

Servings12

Key IngredientPremium Thick Cut Bacon 12oz.

About

Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.

Recipe by

Ingredients

Rub

Key Ingredient

Premium Thick Cut Bacon 12oz.

2 Tbsp. Salt

2 Tbsp. Black Pepper

2 Tbsp. Brown Sugar

2 Tsp. Paprika

2 Tsp. Smoked Paprika

2 Tsp. Garlic Powder

2 Tsp. Onion Powder

Cooking Stock

1/2 Cup Apple Cider Vinegar

1 1/2 Cups Water Or Stock

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 Roast

12 Strips Farmer John® Thick-Cut Bacon, Cooked

6 Cups Cooked Quinoa

3 Cups Shredded Carrots

3 Cups Shredded Red Cabbage

4 Cups Sweet Potatoes, Diced And Roasted

1 1/2 Cups Hummus

3 Avocados, Quartered

1 Cup Roasted Chickpeas

Chili Powder

Key IngredientPremium Thick Cut Bacon 12oz.

Directions

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

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

3Cook 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.)

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

5In 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.

6Sprinkle with chili powder and enjoy!

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