Begin by making the sauce. Add all of the ingredients for the mojo sauce to a blender and blend until smooth. Transfer to a jar and refrigerate until ready to use.

Sauté the onion in a large skillet for 4 to 6 minutes, or until it begins turning golden brown. Add in the garlic and continue cooking for 2-3 minutes, or until the garlic is fragrant. While the onion is sautéing, you can prep the pork.

Mix the garlic powder, onion powder, paprika, ground cumin, and sea salt together in a small bowl.

Remove the pork from its packaging and pat it dry with paper towels.

Sprinkle the pork roast with the dry rub and use your hands to pat it into the meat. Be sure to cover the entire roast.

Heat a large skillet over high heat with 2-3 tablespoons of avocado oil or cooking oil of choice. Allow the skillet to heat up for a few minutes, then place the pork roast on the hot surface, fat side down. Sear for 3 to 4 minutes, or until a golden brown crust forms. Do the same for the opposite side.

Transfer the seared pork meat to the bottom of your crock pot along with the sauteed onion and garlic. Mix the orange juice, lime juice, and chicken bouillon in a measuring cup and pour it into the crock pot.

Secure the lid on the crock pot and cook on low heat for 8 to 12 hours.

Remove the roast from the slow cooker and place it on a cutting board.

Use two forks to shred the meat, then transfer it back into the crock pot until you’re ready to use it.

Cook the rice according to the package instructions.

Make my pickled red onions recipe up to 5 days ahead of time.

Prepare the cabbage slaw: Thinly slice the red cabbage and transfer it to a large mixing bowl.

Add in the lime juice and sea salt and stir everything together until the cabbage is coated in lime juice.

Load up bowls with cooked brown rice, shredded pork, pickled red onions, cabbage slaw, sliced avocado, and give everything a drizzle of mojo sauce. Serve and enjoy!

Store leftovers in an airtight container in the refrigerator for up to 1 week.