Slow-Simmered Pork with Lime-Kissed Rice

Tender, slow-cooked pork shoulder simmered in a rich, chile-lime sauce, served over aromatic cilantro-lime basmati rice with a fresh corn accent.

• Prep: 20 min
• Cook: 1 hr 30 min
• Total: 1 hr 50 min
• Servings: 2
• Cuisine: Latin
• Difficulty: Medium
• Cost: $5.14/serving

Dietary

• Dairy-Free
• Soy-Free
• Nut-Free
• Egg-Free
• Gluten-Free
• High-Protein

Tags

• slow cooker
• savory
• tangy
• comfort food
• healthy
• bake

Ingredients

• 1 pound pork shoulder (boneless, diced into 1-inch cubes)
• 1 tablespoon olive oil
• 0.5 yellow onion (medium, diced)
• 2 clove garlic clove (minced)
• 1.5 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 14.5 ounce diced tomatoes (undrained)
• 1 cup vegetable broth
• 2 tablespoon lime juice (divided)
• 0.25 teaspoon agave nectar
• 0.75 teaspoon salt (divided)
• 0.5 teaspoon black pepper (divided)
• 1 cup white basmati rice (uncooked)
• 1.75 cup water
• 0.5 cup frozen corn
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Pat the diced pork shoulder dry with paper towels. Season the pork with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the seasoned pork shoulder and sear until browned on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
3. Reduce heat to medium. Add the diced yellow onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Stir in the minced garlic, chili powder, ground cumin, and smoked paprika and cook for 1 minute more until fragrant.
4. Return the seared pork shoulder to the pot. Stir in the diced tomatoes, vegetable broth, 1 tablespoon of lime juice, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and the agave nectar (if using). Bring the mixture to a simmer.
5. Reduce heat to low, cover, and simmer for 1 hour 30 minutes, or until the pork is very tender and easily shreds with a fork. Stir occasionally to prevent sticking.
6. While the pork simmers, prepare the rice. Rinse the white basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 1 3/4 cups of water, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed.
7. Once the rice is cooked, remove it from heat and let it stand, covered, for 5 minutes. Fluff with a fork, then stir in the remaining 1 tablespoon of lime juice. Stir in the frozen corn and let it warm through for 2 minutes with the residual heat.
8. Taste the pork and adjust seasonings as needed. Shred the pork directly in the pot using two forks, if desired, or serve as chunks.
9. Serve the slow-simmered pork over the lime-kissed rice and corn. Garnish with fresh cilantro, if using.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well in the microwave or on the stovetop. Adjust the amount of salt to your taste, especially if using a bouillon cube that is not low sodium.

Nutrition (per serving)

• Calories: 990
• Protein: 57 g
• Carbohydrates: 96 g
• Fat: 37 g
• Fiber: 5.5 g
• Sodium: 757 mg
• Saturated Fat: 11 g
• Sugar: 7.5 g
• Cholesterol: 140 mg