Mediterranean Pork Rice Lettuce Bowls

• boneless pork shouldercut into bite-size pieces20 oz
• long-grain white rice1 1/4 cup
• mixed salad greens6 oz
• pitted kalamata olivessliced2 oz
• yellow oniondiced1/2
• lemon juice4 tbsp
• olive oil4 tsp
• dried oregano1 tsp
• kosher salt1 tsp
• black pepper1/4 tsp

Instructions

1. 1Dice the onion and slice the olives. Do not rinse the pork shoulder. Wash the board, knife, and your hands with soap and water before touching anything else.
2. 2Pat the pork dry and season it with kosher salt, black pepper, and dried oregano.
3. 3Heat the olive oil in a skillet over medium-high heat. Brown the pork 5-7 minutes, turning occasionally, until deeply golden and the thickest pieces reach 145°F (63°C). Transfer it to a clean plate, then rest at least 3 minutes before slicing.
4. 4Add the onion to the skillet with a pinch of salt and cook 2-3 minutes, until translucent. Stir in the rice and toast 1-2 minutes.
5. 5Add water according to the rice package directions, cover, and simmer until the rice is tender and the liquid is absorbed, starting to taste near the package's suggested finish time.
6. 6Fold in the pork, olives, lemon juice, and mixed salad greens. Cook 1-2 minutes, until the greens wilt and the pork is hot, then taste and adjust seasoning.