Carnitas Fusion Bowl

Ingredients

• 3–4 lbs. Swift Meats pork shoulder butt
• 2 Tbsp. + 4 tsp. salt, divided
• 2 Tbsp. avocado oil
• 2 cups cooked white rice
• 2 cups pre-shredded cabbage mix
• 2 mangoes, diced
• 1 red bell pepper, sliced
• 1 cucumber, chopped
• 1 cup honey roasted peanuts
• ½ red onion, thinly sliced
• ¼ cup water
• ¼ cup white wine vinegar
• 5 tsp. brown sugar, divided
• Red pepper flakes, to taste
• ½ cup lime juice
• 3 Tbsp. fish sauce
• 2 Tbsp. chopped cilantro
• 2 Tbsp. chopped mint
• 1 tsp. tamari or soy sauce
• 2 green onions, thinly sliced

Instructions

1. Cook the Pork
   1. Place pork shoulder in an Instant Pot or slow cooker.
   2. Add 2 tablespoons salt and enough water to just cover the meat.
   3. For the Instant Pot: Cook on manual high pressure for 90 minutes.
   4. For the slow cooker: Cook on high for 7–8 hours, until fork tender.
2. Pickle the Onion
   1. While the pork cooks, combine onion, water, vinegar, brown sugar, salt, and red pepper flakes in a small container.
   2. Stir well, then refrigerate until ready to serve.
3.  Make the Dressing
   1. In a container, mix lime juice, fish sauce, cilantro, mint, brown sugar, tamari or soy sauce, green onions, and red pepper flakes.
   2. Refrigerate until ready to serve.
4. Crisp the Pork
   1. Once the pork is cooked, heat avocado oil in a large frying pan over medium heat.
   2. Add shredded pork along with the remaining 3 teaspoons salt.
   3. Let sear for about 2 minutes per side, until browned and crisp. Remove from heat.
5. Assemble the Bowls
   1. In each bowl, layer cooked rice with carnitas, cabbage, mango, red bell pepper, cucumber, and honey roasted peanuts.
   2. Top with pickled onion and drizzle with the dressing.
   3. Serve immediately and enjoy!