These Mojo Pork Bowls have shredded tender and flavorful mojo pork on a bed of seasoned black beans and topped with avocado, mango salsa, and fresh herbs. The pork is easy to make and can be cooked in a slow cooker or in the oven.
Looking for more bowl recipes? Try Hot Honey Salmon Bowl, Egg Roll in a Bowl, Hawaiian Bowls, or Bulgogi Bowls!
Why I love this recipe:
- Flavorful – The mojo pork recipe is packed full of flavor and pairs perfectly with the black beans, vibrant mango salsa, and the fresh herbs.
- Easy – It takes only a few minutes to prep and can be cooked in the slow cooker or in the oven. It’s an impressive meal that is still simple.
- High Protein – These mojo pork bowls will leave you feeling energized and satisfied for hours.
How to make Mojo Pork Bowls:
Marinate Pork: Combine mojo sauce ingredients (everything but the pork) in a food processor or blender and blend until smooth to make the mojo marinade recipe. Add pork to a bowl or resealable bag then pour half of the sauce on top. Reserve remaining sauce for topping on bowls. Marinate meat overnight, or at least for several hours.
Black Beans: Heat the oil in a large skillet over medium high heat then add the onions and saute for a few minutes, until soft and translucent. Add the garlic then sauté 30 seconds. Drain one can of black beans, and leave the others undrained. Add the black beans and spices then cook for 5 minutes. Use a potato masher to partially mash about half of the beans in the pan. Season with salt and pepper to taste.
Cook Pork:
- Slow Cooker Method: Add pork and marinade to a slow cooker and cook on low for 6-8 hours, until it shreds easily with a fork.
- Oven Method: Place pork and marinade in a greased Dutch oven then cover baking dish. Bake at 300 degrees for about 2 hours (30 min/per lb), or until tender and shreds easily with a fork.
Assemble: Spoon black beans into bowl then top with shredded mojo pork recipe, a big scoop of mango salsa, sliced avocado, and garnish with cilantro and mint. Serve with extra marinade sauce drizzled on top, if desired. Enjoy immediately.
Make Ahead and Freezing Instructions:
To Make Ahead: The pork can be marinated for up to two days, depending on the freshness of the meat.
To Freeze: The pork can be frozen in the marinade or after it’s cooked. Let it cool completely and then put in a freezer safe bag for up to 2 months.
More Pork Recipes:
- Tacos Al Pastor
- Slow Cooker Ribs
- Pork Carnitas
- Cuban Sandwich
- Pork Tenderloin
- Pulled Pork
- BBQ Pulled Pork Sandwich
- Pork Chops with Creamy Mustard Sauce
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Recipe
Mojo Pork Bowls
Ingredients
Mojo Pork:
- 3/4 cup olive oil
- 1 cup fresh cilantro
- 1 medium orange , zested
- 3/4 cup orange juice , fresh
- 1/2 cup fresh lime juice
- 1/4 cup fresh mint leaves
- 8 cloves garlic , minced
- 2 teaspoons dried oregano leaves
- 1 Tablespoon ground cumin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 3 lbs pork shoulder or butt roast* , I usually buy slightly bigger because it will weigh a lot less when I trim all the fat off
Black Beans:
- 1 Tablespoon olive oil
- 1 cup yellow onion , diced
- 5 cloves garlic , minced
- 3 cans black beans
- 3 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- salt and freshly ground black pepper , to taste
Serving:
- 1 1/2 cups Mango salsa
- 2 avocados , chopped
- fresh cilantro , for garnish
- fresh mint leaves , for garnish
- warm corn tortillas, optional
- Hot Cooked rice, optional for a heartier meal
Instructions
- Marinate Pork: Combine mojo sauce ingredients (everything but the pork) in a food processor or blender and blend until smooth. Add pork to a bowl or resealable bag and pour half of the sauce on top. (Reserve remaining sauce for topping on bowls.) Marinate meat overnight, or for several hours.
- Black Beans: Heat the oil in a large skillet over medium high heat. Add the onions and saute for a few minutes, until soft and translucent. Add the garlic and sauté 30 seconds. Drain one can of black beans, and leave the others undrained. Add the black beans and spices and cook for 5 minutes. Use a potato masher to partially mash about half of the beans in the pan. Season with salt and pepper to taste.
Cook Pork:
- Slow Cooker Method: Add pork and marinade to a slow cooker and cook on low for 6-8 hours, until it shreds easily with a fork.
- Oven Method: Place pork and marinade in a greased Dutch oven of covered baking dish. Bake at 300 degrees for about 2 hours (30 min/per lb), or until tender and shreds easily with a fork.
- Assemble Bowls: Spoon black beans into bowl. Top with shredded mojo pork, a big scoop of mango salsa, sliced avocado, and garnish with cilantro and mint. Drizzle with mojo sauce, as desired.
Notes
Nutrition
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It was delicious! Can’t wait to make it again. Thank you!
Has anyone tried cooking the pork on the Traeger?