Caribbean Pork Bowls. Ya Mon!

These are amazing for so many reasons.

1 - they’re delicious.

2 - you can make it all ahead of time to make it a quick dinner any night!

3 - they’re super good for you and will support your health and weight loss goals. WINNING!

Serves 6

Ingredients:

5 TBSP Avocado Oil, divided

1.5-3 lb boneless pork shoulder (depending on the size of your crowd)

2.5 tsp sea salt divided

2 ripe yellow plantains

1 bunch kale

1.5 tsp olive oil

Juice of 1/2 lemon

1/2 cup avocado oil mayonaise

2 cloves garlic, minced

2 TBSP fresh lime juice (about 1 lime)

The Prep: Can be done up to 5 days in advance!

Cook the pork:

You can do this in your instant pot, slow cooker, or oven. I love the oven if you have time:

• Preheat oven to 325

• Heat 1 TBSP oil in a dutch oven or enameled cast-iron pot with a lid over medium-high heat.

• Add the seasoned pork to the pot and sear for 3-4 minutes per side, until browned. Once browned, pour 1.5 cups of water into the pot, then cover with the lid and transfer to the oven. Cook for 2-2.5 hours, until the pork shreds easily.

• Once cooked, shed the meat with 2 forks and place in a container. Store in the refrigerator until ready for use.

Fry the plantains:

• Peel the plantains by slicing off the ends and then score each peel lengthwise along the seams four times along the edges. Carefully separate the peels from the plantains. Then slice the plantains crosswise at a slight angle into 1/2 inch thick ovals.

• Heat 2 TBSP oil in a large skillet over medium heat. Once hot, add the plantains. If the plantains don’t all fit in the pan at once without crowding, work in batches.

• Fry the plantains for 3-4 minutes, then flip and fry on the other side for an additional 3-4 minutes, until golden brown on each side.

• Remove from the pan and sprinkle the plantains with the 1 tsp sea salt.

• Store in the refrigerator for later use.

Prepare the kale:

• Wash and dry the kale, then remove the stems and coarsely chop the leaves

• Heat 1.5 tsp olive oil in a large skillet with a lit over medium heat. Once hot, add the kale and toss it in the oil.

• Place the lid on teh pan and allow the kale to wilt, 3-4 minutes. Once completely wilted, remove the lid and sir in the lemon juice and a pinch of salt. Transfer to a container and store in the refrigerator for later use.

Make the garlic sauce:

• Place 1/2 cup avocado oil, 2 cloves garlic, and 2 TBSP lime juice in a bull and stir until fully combined. Transfer to a container and store in the refrigerator for later in the week.

MAKE THE BOWLS!!

• Heat 1 TBSP oil in a large skillet over medium-high heat. Once hot, add the plantains and cook 1-2 minutes per side, until warmed through. Remove from pan and set aside.

• Add the wilted kale to the skillet and cook for 1-2 minutes, until warmed through. Remove from pan and set aside.

• Add the remaining TBSP oil to the skillet and evenly spread the shredded pork over the pan. Cook for 3-4 minutes, until crisp on the bottom, then flip and cook for an additional 3-4 minutes, until crisp on the other side.

• Assemble the bowls with the crispy pork, plantains, and kale. Drizzle with garlic sauce and serve! **I also add some rice or cauliflower rice for the kids depending on their preferences.