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Keto Cuban Mojo Pork Bowl Recipe

A bold and filling low-carb meal packed with juicy mojo pork, fluffy cauliflower rice, creamy avocado, and tangy pickled onions. This keto pork bowl is easy to prep, full of flavor, and perfect for busy nights or weekly meal prep.

Ingredients

Scale

For the Mojo Pork:

  • 2 lbs pork shoulder or butt, cut into chunks

  • 6 garlic cloves, smashed

  • ½ cup orange juice (or ¼ cup orange + ¼ cup lime juice for lower sugar)

  • ¼ cup lime juice

  • ⅓ cup olive oil

  • 1 tsp cumin

  • 1 tsp oregano

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ small onion, sliced thin

  • Optional: ½ tsp chili flakes

For the Bowl:

  • 1 head cauliflower or 2 bags frozen cauliflower rice

  • 1 avocado, sliced

  • Quick pickled red onions (see below)

  • Fresh cilantro, chopped

  • Olive oil or butter (for cooking cauliflower rice)

  • Salt and pepper to taste

  • Lime wedges for topping

Quick Pickled Onions:

  • 1 red onion, thinly sliced

  • ½ cup vinegar

  • ½ cup water

  • 1 tsp salt

  • 1 tsp sweetener (erythritol or monk fruit)

Instructions

Marinate the Pork:
Mix garlic, juices, olive oil, cumin, oregano, salt, pepper, and sliced onion. Pour over pork in a bowl or bag. Marinate 4 hours or overnight.

2. Cook the Pork:

  • Slow Cooker: 6–8 hours on low

  • Oven: Bake at 325°F for 3 hours in a covered dish

  • Instant Pot: 60 mins high pressure, natural release
    Shred the pork and save the juices.

3. Pickle the Onions:
Boil vinegar and water. Stir in salt and sweetener. Pour over sliced onions. Let sit 30 minutes.

4. Cook Cauliflower Rice:
Sauté in olive oil or butter for 8–10 minutes. Season with salt and pepper.

5. Build the Bowl:
Add cauliflower rice, mojo pork, avocado slices, pickled onions, and fresh cilantro. Top with lime juice and spoon some pork juices on top.

Notes

  • Swap pork for chicken if needed

  • Add cheese or sour cream for more fat

  • Store leftovers in meal prep containers

  • Keep avocado separate and slice fresh

Nutrition