Slow Cooker Peruvian Pulled Pork Cauliflower Rice Bowls Recipe

Cooking Directions

• STEP 1.In a small bowl, mix together the spices for the pork: cumin, paprika, garlic powder, oregano, salt, and pepper.
• STEP 2.Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
• STEP 3.Place the pork shoulder in the slow cooker and add the chicken broth and lime juice. Cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily shreds with a fork.
• STEP 4.Remove the pork from the slow cooker and shred it using two forks. Set aside.
• STEP 5.In a large skillet, heat the olive oil over medium heat. Add the cauliflower rice and cook for 5-7 minutes, until tender.
• STEP 6.To make the avocado sauce, blend together the avocado, lime juice, cilantro, garlic, salt, and pepper until smooth and creamy.
• STEP 7.To assemble the bowls, divide the cauliflower rice among four bowls. Top with the pulled pork and drizzle with the avocado sauce. Garnish with additional cilantro, if desired.
• STEP 8.Serve immediately and enjoy!

Cooking Tips

• For extra flavor, marinate the pork shoulder in the spice mixture overnight before cooking.
• If you prefer a spicier dish, add some chopped jalapenos or a dash of hot sauce to the avocado sauce.
• These bowls can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Storage and Serving

• Store any leftover pulled pork, cauliflower rice, and avocado sauce separately in airtight containers.
• To serve, reheat the pork and cauliflower rice in the microwave or on the stovetop until heated through.
• Drizzle the avocado sauce over the reheated pork and cauliflower rice, and garnish with fresh cilantro.