Barbacoa Bowl
A customizable bowl built around slow-cooked, shredded meat seasoned with warm spices and served over a grain or starch base. Diners choose their protein, starch, vegetables, and finish with toppings and sauce.
Ingredients
Method
Trim pork shoulder and cut into 2-inch chunks. Quarter the onion. Mince garlic. Measure cumin, paprika, oregano, and bay leaves.
Place pork chunks, quartered onion, and minced garlic in the slow cooker.
Add vegetable broth, cumin, paprika, oregano, and bay leaves to the slow cooker. Stir to combine.
Cover and cook on low for 6 hours, or until pork is very tender and shreds easily with a fork.
Using two forks, shred the meat directly in the slow cooker and discard bay leaves. If desired, simmer uncovered for 10 minutes to reduce liquid slightly.
Divide cooked rice among bowls.
Top rice with shredded barbacoa and a generous spoonful of braising liquid.
Add shredded red cabbage, cooked pinto beans, sliced avocado, and fresh cilantro.
Drizzle with olive oil and salsa. Serve with lime wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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