Slow Cooked Pork and Bacon Buddha Bowl

SHARE
Print Friendly, PDF & Email
SERVINGS
12
PREP TIME
30
MIN
COOK TIME
8
HRS
TOTAL TIME
8
HRS
30
MIN
DIFFICULTY
Medium

INGREDIENTS:

Rub:

  • 2 tablespoons salt
  • 2 tablespoons black pepper
  • 2 tablespoons brown sugar
  • 2 teaspoons paprika
  • 2 teaspoons smoked paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Cooking stock:

  • ½ cup apple cider vinegar
  • 1 ½ 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 ½ cups hummus
  • 3 avocados, quartered
  • 1 cup roasted chickpeas
  • Chili powder

DIRECTIONS:

  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 shoulderinto 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!