Nicaraguan Vigoron-Inspired Pork and Yuca Bowls

Ingredients

• 1 1/2 lb yuca, peeled and cut into chunks
• 1 lb boneless pork shoulder, cut into small cubes
• 1 tbsp vegetable oil
• 1 tsp ground cumin
• 1 tsp garlic powder
• 4 cups shredded cabbage
• 2 tomatoes, diced
• 1/2 small red onion, thinly sliced
• 1/3 cup lime juice
• 1 tbsp white vinegar
• 1/3 cup chopped cilantro
• Kosher salt and black pepper

Steps

1. Boil yuca in salted water until tender, 20 to 25 minutes; remove the fibrous cores and drain.
2. Heat the oven to 450°F; toss pork with oil, cumin, garlic powder, salt and pepper.
3. Roast pork until browned, crisp-edged and at least 145°F, 22 to 28 minutes.
4. Toss cabbage, tomatoes, onion, lime juice, vinegar, cilantro and salt.
5. Divide yuca among bowls and top with pork and cabbage slaw.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.