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

Slow Cooked Pork and Bacon Buddha Bowl

Total Time:

8 hrs 30 mins

Skill Level:

Intermediate

Servings:

12 Servings

Print:

Ingredients

Rub

Premium Thick Cut Bacon 16oz.

2 Tbsp.

Salt

2 Tbsp.

Black Pepper

2 Tbsp.

Brown Sugar

2 Tbsp.

2 Tsp.

Paprika

2 Tsp.

Smoked Paprika

2 Tsp.

Garlic Powder

2 Tsp.

Onion Powder

2 Tsp.

Cooking Stock

1/2 Cup

Apple Cider Vinegar

1/2 Cup

1 1/2 Cups

Water Or Stock

1 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

Pork Butt Roast

12 Strips

Farmer John® Thick-Cut Bacon, Cooked

12 Strips

6 Cups

Cooked Quinoa

6 Cups

3 Cups

Shredded Carrots

3 Cups

Shredded Red Cabbage

3 Cups

4 Cups

Sweet Potatoes, Diced And Roasted

4 Cups

1 1/2 Cups

Hummus

1 1/2 Cups

Avocados, Quartered

1 Cup

Roasted Chickpeas

1 Cup

Chili Powder

Directions

Pat dry the pork shoulder. Stir salt and spices in a mixing bowl. Rub spices into the surface and crevices of the shoulder.
Pour vinegar, water/stock, and any aromatics into the bottom of a slow cooker. Carefully place shoulder into slow cooker.
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.)
Once cooked, move meat to a tray and shred, moisten with extra cooking liquid and keep warm.
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.
Sprinkle with chili powder and enjoy!

Ingredients

Rub

Premium Thick Cut Bacon 16oz.

2 Tbsp.

Salt

2 Tbsp.

Black Pepper

2 Tbsp.

Brown Sugar

2 Tbsp.

2 Tsp.

Paprika

2 Tsp.

Smoked Paprika

2 Tsp.

Garlic Powder

2 Tsp.

Onion Powder

2 Tsp.

Cooking Stock

1/2 Cup

Apple Cider Vinegar

1/2 Cup

1 1/2 Cups

Water Or Stock

1 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

Pork Butt Roast

12 Strips

Farmer John® Thick-Cut Bacon, Cooked

12 Strips

6 Cups

Cooked Quinoa

6 Cups

3 Cups

Shredded Carrots

3 Cups

Shredded Red Cabbage

3 Cups

4 Cups

Sweet Potatoes, Diced And Roasted

4 Cups

1 1/2 Cups

Hummus

1 1/2 Cups

Avocados, Quartered

1 Cup

Roasted Chickpeas

1 Cup

Chili Powder

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