Step 1

Place garlic, olive oil, orange juice, lime juice, oregano, cumin, salt and pepper in a blender and blend until smooth. Place pork in a large resealable bowl, pour the mojo sauce over the top, cover and place in the fridge to marinate overnight.

Step 2

Place pork in the slow cooker*, pour the marinade on top, cover, and cook on low for 6-8 hours, until the meat is falling off the bone. Use 2 forks to shred the meat. Set aside.

Step 3

Make air fryer sweet plantains.

Step 4

While the plantains cook, add 2 tablespoons of ghee to a large bowl over medium heat, then add cauliflower rice, garlic powder and salt. Cook for about 15 minutes, tossing to keep the cauliflower rice from browning too much.

Step 5

Once the sweet plantains have about 10 minutes left to cook, place a large nonstick pan over medium-high heat. Add 3-4 tablespoons of ghee then add the shredded pork in one flat layer and press down. After about 5 minutes, flip the shredded pork over and cook for another 5 minutes, until extra crispy on both sides.

Step 6

Make bowls – cauliflower rice, sweet plantains, crispy pork, avocado, cilantro, red pepper flakes, then use a spoon to spoon the mojo pork liquid from the slow cooker over the pork before serving!