6 oz pork shoulder slow-cooked with cumin, oregano and garlic, over 1 cup cabbage and 1 cup spinach, finished with red wine vinegar and cilantro.
Kcal 375 · Protein 50 g · Carbs 9 g · $ 4.00 per serving
This is a big plate on purpose. With no starch, the vegetables are what keep you full.
Protein 50g · Carbs 9g · Fat 18g
10 min
Prep
480 min
Cook
$ 4
Per Plate
375
Calories
What You Need
Makes 1 plateBatch it
One plate is the amount the calories and protein above are for.
6 oz pork shoulder
1 cup cooked cabbage (from 2 cups raw shredded)
1 cup cooked spinach (from 3 cups raw)
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cloves garlic, minced
1/2 cup water
1 tablespoon red wine vinegar
2 tablespoons chopped cilantro
1/4 teaspoon salt
12 oz pork shoulder
2 cups cooked cabbage (from 4 cups raw shredded)
2 cups cooked spinach (from 6 cups raw)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
4 cloves garlic, minced
1 cup water
2 tablespoon red wine vinegar
4 tablespoons chopped cilantro
1/2 teaspoon salt
24 oz pork shoulder
4 cups cooked cabbage (from 8 cups raw shredded)
4 cups cooked spinach (from 12 cups raw)
2 teaspoon ground cumin
1 teaspoon dried oregano
8 cloves garlic, minced
2 cups water
4 tablespoon red wine vinegar
8 tablespoons chopped cilantro
1 teaspoon salt
36 oz pork shoulder
6 cups cooked cabbage (from 12 cups raw shredded)
6 cups cooked spinach (from 18 cups raw)
3 teaspoon ground cumin
1 1/2 teaspoon dried oregano
12 cloves garlic, minced
3 cups water
6 tablespoon red wine vinegar
12 tablespoons chopped cilantro
1 1/2 teaspoon salt
48 oz pork shoulder
8 cups cooked cabbage (from 16 cups raw shredded)
8 cups cooked spinach (from 24 cups raw)
4 teaspoon ground cumin
2 teaspoon dried oregano
16 cloves garlic, minced
4 cups water
8 tablespoon red wine vinegar
16 tablespoons chopped cilantro
2 teaspoon salt
Before You Start
Trim the thick fat cap off the shoulder before it goes in.
How To Make It
Rub the pork with the cumin, oregano, garlic and salt and set it in the slow cooker with the water.
Cook on LOW 7 to 8 hours until the pork is fork-tender and reads at least 145°F.
145°F
Shred the pork in the pot and skim off the fat on top.
Stir in the cabbage, cover and cook on HIGH 20 minutes until tender, then stir in the spinach for 2 minutes until wilted.
Stir in the vinegar and top with the cilantro.
To keep it: cool it within 2 hours, portion it into a shallow lidded container and keep the cilantro separate, refrigerate up to 4 days, then reheat it covered for 2 to 3 minutes until steaming and 165°F in the center.
165°F
Fix It: If the pork is not tender at 8 hours, cook 1 more hour; it shreds easily when it is ready.
Microwave
Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
Calories375
Protein50g
Carbs9g
Fat18g
Fiber3g
Sodium731mg
Bonus Benefits
Steady Energy
A Healthy Weight
Reported to quietly support, as I've found in my research.
Chef's Wisdom: Spinach: iron, folate, and magnesium, reported to steady your energy and your calm. Cabbage: fiber and vitamin C, reported to feed your gut.