These pulled pork rice bowls are filled with slow cooker spiced shredded pork, seasoned black beans, caramelized plantains, and homemade cilantro lime rice.
They're a healthy and filling meal perfect for your whole family.
Just throw each component into a bowl and you'll have a quick and easy dinner on the table in no-time!
About the Recipe
If you're looking for homemade comfort in a bowl, this slow cooker pulled pork recipe is definitely for you! This mini Cuban-inspired feast is packed full of delicious flavors.
From the rich smokey spices in the pork and beans to the subtle sweetness of the plantains, these wonderful flavors pair together seamlessly in these pork rice bowls.
The pork shoulder becomes so moist and tender with the help of a slow cooker or crockpot where it is cooked low and slow for a few hours.
(Bonus: I've included directions for making it in the Instant Pot as well!).
Not to mention, the delicious citrusy garlic mojo marinade poured over the top of the pork shoulder helps bring out all the flavor and juiciness.
The rice, beans, and plantains are truly just the cherry on top! I'm talkin' deliciously seasoned, juicy pork on top of fluffy cilantro lime Jasmine rice with a side of spicy black beans and sweet plantains -- a true harmony of flavors!
Ingredients
- For the pork: A pork shoulder, a yellow or white onion, several garlic cloves, a few oranges and chili powder, cumin and smoked paprika.
- For the rice: Jasmine rice (you could also use brown rice if you'd like), a few limes, a bunch of cilantro, another onion and stock.
- For the beans: Black beans, onion, red bell pepper, garlic, cumin and smoked paprika.
- For the plantains: Ripe plantains, oil and salt.
A note about each component of this dish
- The Cuban pork. I have made it a million times and have used it in various applications. It can go on almost anything - tacos, a sandwich roll, in scrambled eggs, on nachos and, of course, rice bowls.
- The rice. This rice is incredibly versatile too! Pair it with nearly any protein and you'll have a delicious meal no matter what.
- It's kind of a play on Qdoba's cilantro lime rice because it's... cilantro lime rice. And it's to-die-for. I used Jasmine rice because it's fluffy and has just the right texture.
- The seasoned black beans. These are excellent when made with all of those other amazing flavors - red pepper, garlic, onion, smoked paprika, cumin... I like to smush up some of the beans to make the mixture nice and thick - almost like a bean dip. It's just so hearty!
- The plantains. A little bitter when raw, but when cooked they're absolutely delicious! A little oil and a hot cast iron pan will turn you into a plantain lover. And because you need something sweet to go with all that salty, smokey, spicy goodness, they're the perfect pairing!
Instructions
- For the pork, mix together the spices. Place the pork roast in a crock pot and coat with seasonings.
- Add the onion, garlic and orange juice in the bottom of the crock pot. Allow to cook for 4-5 hours on high or 7-8 hours on low.
- For the black beans, heat the oil in a large cast iron skillet.
- Add the onion and bell pepper to the hot pan and saute for 3-4 minutes, until soft.
- Add the garlic and saute 30-60 seconds.
- Add the black beans and spices and cook for 5-10 minutes. Using a potato masher, mash about ½ of the beans in the pan, then mix it all together.
- Taste and adjust seasoning, if necessary.
- For the rice, heat the oil in a large saucepan at medium-high heat. Add the onion and saute for 3-4 minutes, until soft.
- Add the rice and stir to coat with the oil.
- Add the chicken broth and increase the heat to high, allowing it to come to a boil. Reduce heat to a simmer and place the lid on the pan.
- Cook for about 15 minutes, until most of the liquid has absorbed.
- Turn off the heat and allow rice to sit with the lid on for an additional 5 minutes.
- Add the lime, cilantro and season with salt and pepper, to taste.
- For the plaintains, add the oil to a cast iron skillet.
- Place the plantains in the hot oil, sprinkle with salt, and cook for about 30 seconds on each side, until they start to caramelize.
- Remove from the heat and serve on top of the rice, black beans and pork.
Substitutions and Alternatives
- Instead of pork shoulder, you can use chicken thighs or beef roast if you're in a pinch.
- You can also use a leaner cut of pork like tenderloin, but it will come out a bit dryer. So, I definitely like pork shoulder the best!
- You can also swap out the black beans for pinto beans.
- As for rice substitutes, you can always use brown rice or quinoa instead of jasmine.
- If you can't find plantains, a mango or pineapple salsa to put on top would be a great option!
- Rather than making these into a bowl, you could make a Cuban sandwich on French or Italian bread with ham, pickles, swiss cheese, and yellow mustard.
- Gluten free version: This recipe is naturally gluten free, so no substitutions are necessary.
- Dairy free version: This recipe is also naturally dairy free, no substitutions are needed.
Fun Facts
A mojo marinade is simply a combination of citrus, garlic, herbs, and spices.
It is commonly used on pork as it helps impart flavor into the meat, as well as tenderize it.
Pork butt and pork shoulder are from the same area of the pig. Funny enough, pork butt is not from the pig's rear end as you might expect it.
Instead, pork butt resides just above the pork shoulder near it's front legs. Both can be used and cooked in similar ways.
Cover any leftover pork, rice, beans, and plantains in separate air tight containers. Place them in the refrigerator and heat them up as leftovers or repurpose them with the substitution and alternative suggestions above!
Leftovers will keep in the fridge for up to 5 days.
1. Set the Instant Pot to sauté and add a little oil to the bottom of the pot. Season the pork according to directions and sear on all sides until golden brown.
2. Add the onion, garlic and orange zest and juice to the pot.
3. Secure the lid and set the toggle to seal. Set on manual high pressure for 1 hour.
4. Once the timer goes off, use a wooden spoon to move the toggle to release and let the steam fully release.
Carefully remove the lid and shred the pork with 2 forks.
5. Prepare the rice, beans and plantains according to the direction and serve in bowls.
Chef's Tips
To make this pork extra delicious, you can rub the pork shoulder with the spices, then sear it in oil on all sides until golden brown before slow cooking it.
Or, once it's done cooking, you can shred it with forks, spread the pork out on a sheet pan, and broil it for 3 to 4 minutes or until the edges are golden brown.
When serving, pour the pork juices over the top of the bowl. Also serve with fresh lime wedges!
More Delicious Recipes
- Sesame Beef Udon Bowls
- Curry Chicken Meatball Bowls
- Mediterranean Grain Bowls with Salmon
- Ahi Poke Bowl
- Greek Chicken Bowls
Be sure to follow along with my cooking videos on YouTube!
PrintPulled Pork Rice Bowls
Cuban-inspired bowls filled with pork, black beans, plantains & cilantro-lime rice are delicious and full of flavor making a perfect option for dinner when you're craving something satisfying.
- Prep Time: 20 mins
- Cook Time: 5 hrs
- Total Time: 5 hrs 20 mins
- Yield: Serves 10 1x
- Category: Dinner
- Method: Slow Cooker, Stove-Top
- Cuisine: Cuban
Ingredients
Pork:
- 3-4 pounds pork shoulder
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
- 2 onions, peeled and quartered
- 4 garlic cloves, peeled
- Zest and juice of 2 medium oranges
Black Beans:
- 1 tablespoon oil
- 1 yellow onion, peeled and diced
- 1 red bell pepper, seeded and diced
- 3 cloves garlic, peeled and minced
- 2 15-ounce cans black beans, rinsed and drained
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon coarse salt
- ½ teaspoon black pepper
Cilantro-Lime Rice:
- 1 teaspoon oil
- ½ yellow onion, peeled and minced
- 1 ½ cups Jasmine rice
- 3 cups unsalted chicken stock
- Zest and juice of 1 medium lime
- ½ cup cilantro, chopped
- ½ teaspoon coarse salt
- ½ teaspoon black pepper
Plantains:
- 1 tablespoon oil
- 2 large plantains, peeled and sliced
- Pinch coarse salt
Instructions
- In a small bowl, mix together the pork seasonings. Place the pork roast in a crock pot and coat with seasonings. Add the onion, garlic and orange juice in the bottom of the crock pot. Allow to cook for 4-5 hours on high or 7-8 hours on low.
- For the black beans, heat the oil in a large cast iron skillet. Add the onion and bell pepper to the hot pan and saute for 3-4 minutes, until soft. Add the garlic and saute 30-60 seconds. Add the black beans and spices and cook for 5-10 minutes. Using a potato masher, mash about ½ of the beans in the pan, then mix it all together. Taste and adjust seasoning, if necessary.
- For the rice, heat the oil in a large saucepan at medium-high heat. Add the onion and saute for 3-4 minutes, until soft. Add the rice and stir to coat with the oil. Add the chicken stock and increase the heat to high, allowing it to come to a boil. Reduce heat to a simmer and place the lid on the pan. Cook for about 15 minutes, until most of the liquid has absorbed. Turn off the heat and allow rice to sit with the lid on for an additional 5 minutes. Add the lime, cilantro and season with salt and pepper.
- Cook the plantains just before serving: Add the oil to a cast iron skillet. Place the plantains in the hot oil, sprinkle with salt, and cook for about 30 seconds on each side, until they start to caramelize. Remove from the heat and serve on top of the rice, black beans and pork.
Notes
Cooking Tip: The pork, black beans and rice can be prepared ahead up to 2 days in advance.
To make pork in the Instant Pot: Set the Instant Pot to saute and add a little oil to the bottom of the pot. Season the pork according to directions and sear on all sides until golden brown. Add the onion, garlic and orange zest and juice to the pot. Secure the lid and set the toggle to seal. Set on manual high pressure for 1 hour. Once the timer goes off, use a wooden spoon to move the toggle to release and let the steam fully release. Carefully remove the lid and shred the pork with 2 forks. Prepare the rice, beans and plantains according to the direction and serve in bowls.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 484
- Sugar: 3g
- Sodium: 544mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 82mg
Jan says
OMG! This looks like the most delicious combo I've ever seen! I absolutely must try it!
Julie Andrews says
Thanks! You'll have to give it a try 🙂
Connie says
OMG Jules! Gonna try this on the widows!
Liz @ Floating Kitchen says
Holy smokes does this look fabulous. I just love plantains, but they are kind of one of those foods that I forget about and don't make nearly enough. This bowl is going on my to make list ASAP! It has everything I'm craving right now!
Dyson says
My husband s office is on the street with an amazing street market, loads of international food but Cuban pork with rice and beans topped with fried plantains is by far our favourite! Every time we meet up for lunch in the city we get those bowls and all I can think about while eating it is-I NEED their recipe!
Harriet says
This looks amazing! Going to give it a go later - just wondering whether you would recommend browning the pork first in a pan or trimming the fat off? Or is it better to just put it in raw with the fat still on the joint? Thank you!
Julie Andrews says
Hi Harriet! Great question! It will work either way. Browning first always creates more flavor, so if you are able to, you can cook it that way. I'd brown it in a little fat in a Dutch oven, then add your liquids and put it in the oven for a few hours on low, until it's pull apart tender. The crock pot version (the one I posted) works best when you leave for the day and don't want to have the oven on. Either way, the flavors are so good 🙂 Enjoy!
Mary says
You are so stinking hilarious! Keep writing and making yummy food! This is going to be our dinner tomorrow 🙂
Julie Andrews says
Glad you enjoy my banter 🙂 I can't wait to hear how your cuban rice bowls turn out! This is one of my favorite recipes!!!
Amber says
Thank you for the recipe. I made this a few nights ago and it was DELICIOUS. I'm making it again tomorrow. I used chicken the first time instead of pork which was amazing, but I plan to use pork this time. Great recipe.
Julie Andrews says
Hi Amber,
That's so great to hear! I bet it was delicious with chicken. Enjoy 🙂
Crissy says
This was delicious, I loved the rice and beans! The pork was very tender. Will trim the fat next time, maybe sear before adding to the crock pot, and add lime juice. We will be using the meat for Cuban sandwiches in a couple days. Thanks for the recipe!
Julie Andrews says
So glad you enjoyed it! Searing the pork first is a great idea!
Pheobe says
Made it for dinner tonight and it was absolutely delicious!!! My husband does not normally like pork, but this he said was awesome. It was all so tender and extremely flavorful. Will definitely make again.
Julie Andrews says
That's so awesome to hear, Pheobe! My husband and I love these bowls, too! So much flavor and so filling! Glad you enjoyed them and hope you make them again! 🙂
Becca Ticker says
I made this for a family vacation in the keys. Everyone loved it and want me to make it again this coming January for our 2nd family vacation. Thank you so much. Delicious recipe.
Julie Andrews says
I'm so happy to hear it, Becca! We make Cuban pork on the regular and it's always a hit! I hope your entire family loves it. 🙂
Valerie Gallagher says
I made this for my family and everyone loved it. I like to make recipes that use my crockpot on my busiest days. The pork was so tender and the flavor with having cooked in the orange juice was delicious! Also love that you have the ingredients for making all the sides listed so I don’t have to look somewhere else. I will be making this again soon! Thanks
Julie Andrews says
I'm so happy to hear this, Valerie! It's always a win when the entire family loves a meal. 🙂 Hope it becomes a regular in your home!