Roasted Broccoli Bowl with Pork Carnitas
INGREDIENTS
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2-3 pound Pork shoulder/butt roast
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32 ounces Salsa Verde
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1 tbsp Cumin
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1/2 tbsp Chili Powder
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2 tsp Salt
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1 tsp Black Pepper
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1/2 tsp Cayenne Pepper
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3 heads Broccoli, (washed, stems removed, chopped into 1-inch pieces)
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1 can Black beans, (rinsed)
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2 Avocados, (sliced thin)
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6 Radishes, (sliced thin)
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2 Jalapeños, (sliced thin)
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1 cup Red cabbage, (thinly sliced/shredded)
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1/2 cup Sour Cream
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6 ounces Cotija, (crumbled)
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1/2 cup Salsa
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Cilantro
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1 tbsp Olive oil
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1/2 tsp Salt
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1/4 tsp Black Pepper
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