Okay, so I have to admit that I have been eating a lot of broccoli bowls for the past few weeks. Like a lot! The cafeteria at the hospital where I work is amazing. Every day they have rotating main entrees, soup, sandwiches, pizza, grill items like burgers and fries, tons of delicious grab-n’-go items, and rice bowls. I’ve been ordering the rice bowls with pork carnitas but have them use roasted broccoli in place of rice. And, oh my goodness, it’s amazing! So delicious that I recreated it at home.
I cooked my pork carnitas in the crockpot. The goal was to be super hands off. I just dumped a jar of salsa verde and seasonings in the crockpot with the pork. Make sure to use enough salsa to cover the roast and then let it cook all day. I bought a three pound shoulder roast, which meant plenty for leftovers. The pork was super easy to shred when it was done cooking.
Then when it came time to assemble the broccoli bowl, I just roasted the broccoli and heated up some black beans. And then you can add any additional toppings you want. I usually order everything on my broccoli bowls at the hospital. So for these bowls I went with red cabbage, radishes, jalapeños, salsa, sour cream, cotija, avocado, and cilantro.
Another option would be to use shredded chicken in place of the pork carnitas. And of course, you can still include rice if you want, but I highly recommend using roasted broccoli instead. I made these broccoli bowls with pork carnitas for myself last week when Kris was traveling for work. And then made them again for Kris when he got home. And I order them for lunch at work all the time. You could probably say I’m a little obsessed. They’re a great way to include more vegetables in your diet, and sometimes it’s nice to have something other than a salad, especially during the colder months.
- 2-3 pound Pork shoulder/butt roast
- 32 ounces Salsa Verde
- 1 tbsp Cumin
- 1/2 tbsp Chili Powder
- 2 tsp Salt
- 1 tsp Black Pepper
- 1/2 tsp Cayenne Pepper
- 3 heads Broccoli, washed, stems removed, chopped into 1-inch pieces
- 1 can Black beans, rinsed
- 2 Avocados, sliced thin
- 6 Radishes, sliced thin
- 2 Jalapeños, sliced thin
- 1 cup Red cabbage, thinly sliced/shredded
- 1/2 cup Sour Cream
- 6 ounces Cotija, crumbled
- 1/2 cup Salsa
- Cilantro
- 1 tbsp Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
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Turn crockpot on low.
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Place the pork roast into crockpot. Add in salsa verde and seasonings.
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Cook the pork roast on low in the crockpot. This should take anywhere from 4-8 hours, depending on the size of your pork roast. The internal temperature should reach 145 degrees. The pork will easily shred when it's done.
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To assemble the broccoli bowls, start by roasting the broccoli. Preheat oven to 400 degrees. Place broccoli on a baking sheet and drizzle with olive oil, salt, and pepper. Roast for 10 minutes.
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While the broccoli is roasting, heat black beans in a saucepan over medium heat.
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When broccoli is roasted and black beans are heated, assemble bowls by placing broccoli on the bottom of the bowls and then topping it with the pork carnitas, black beans, red cabbage, jalapeños, radishes, avocado, sour cream, salsa, and cilantro.
*Cooking time does not include cooking the pork roast in the crockpot.
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