Slow Cooker Peruvian Pulled Pork Cauliflower Rice Bowls

An easy crock pot recipe with tons of South American flavor in the pork, then topped with corn, cheese, and a fresh and spicy Aji sauce that whips up in a few minutes.
Course Dinner, Slow Cooker
Cuisine Peruvian
Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 35 minutes
Servings 6
Calories 498
Author Brianne @ Cupcakes & Kale Chips


For the pork:

  • 2 1/2 pounds boneless pork loin roast
  • 2 Tablespoons soy sauce or tamari
  • 1 lime, juiced
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper

For the Aji sauce:

  • 2 jalapenos, roughly chopped (ribs and seeds removed unless you want it extra spicy)
  • 1 cup packed fresh cilantro, including the leaves and stems
  • 1 clove garlic, roughly chopped
  • 1 teaspoon apple cider vinegar
  • 1 Tablespoon freshly squeezed lime juice
  • 2 Tablespoons olive oil
  • cup plain Greek yogurt

For the rice bowls:

  • 1 large head cauliflower, or 1 package pre-riced cauliflower
  • 1 Tablespoon olive oil
  • salt and pepper
  • 3 ears corn on the cob, cooked and cut from the cob, or about 3 cups cooked corn niblets
  • 2 cups crumbled queso fresco, cotija cheese, or feta cheese


For the pork:

  • Place the pork in the slow cooker.
  • In a small bowl, stir together the remaining ingredients. Pour over the pork, cover, and cook on low for 4-6 hours, or until the pork is cooked through and shreds easily.
  • Remove the pork, but save the liquid in the slow cooker. Discard the excess fat, shred the pork and return to the slow cooker. Keep warm.

For the Aji sauce:

  • Combine the ingredients in a blender and puree until smooth. Season to taste with salt and pepper. Store in the refrigerator.

For the rice bowls:

  • Cut cauliflower into florets then, In batches, place cauliflower in a food processor or high-powered blender and pulse until it achieves a rice-like consistency.
  • In a large pan, over medium heat olive oil.
  • Add the cauliflower and salt, then stir to coat completely, and smooth to a single layer.
  • Stir every 4-6 minutes. After about ten minutes the rice will start to brown on the bottom, so you may have to stir more frequently.
  • Cook for a total of about 10-20 minutes, until lightly browned or to desired tenderness.
  • Add cauliflower rice to bowls. Top each with about half a cup of corn, shredded pork, Aji sauce, and about a quarter cup of cheese.


You may have leftover pork which can be frozen if desired.


Serving: 1g | Calories: 498kcal | Carbohydrates: 13g | Protein: 53g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 147mg | Sodium: 753mg | Potassium: 989mg | Fiber: 1g | Sugar: 5g | Vitamin A: 725IU | Vitamin C: 22mg | Calcium: 269mg | Iron: 2mg