This meal is one of the best combinations of food ever. The garlicy, citrusy, salty mojo sauce cuts the fattiness of the pork and mixes with the starchy rice and beans to make a perfect bite. The fried plantains add some sweetness and all your taste buds are satisfied. Definitely recommend you try this one. It will always be in my recipe rotation.
Make sure to use fresh squeezed juice for the mojo as it is really noticeable here. Also marinate the pork overnight, because it really imparts so much flavor when you do. You also need to use fresh oregano and mint here. Dried will not work. I happen to have a large oregano plant in my garden, so this recipe is great way to use it up.
- 8 cloves of garlic, minced
- 2 tsp ground cumin
- 2 tsp ground black pepper
- 1/4 cup minced fresh oregano
- 1/2 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lime juice
- 1/4 cup olive oil
- salt to taste
Combine the ingredients for the sauce and whisk. Taste for seasoning. Refrigerate half to use for the finished pork. Use the other 1/2 to marinate the pork.
- 1 6-8 lb pork shoulder
- kosher salt
- 1/2 recipe of mojo sauce
To finish the mojo:
- 1 cup pan juices from cooking pork
- 1/4 cup fresh oregano
- 1/4 cup chopped fresh mint leaves
Cut the pork roast into a few manageable pieces. Cover in half the mojo sauce and rub it into the meat. Place in the fridge to marinate overnight. Heat oven to 275. Place pork and juices into an oven safe dutch oven with a lid. Place into the oven and roast for 3 hours. Remove the lid, turn up to 325 and roast for 2-3 more hours until the top is brown and crackly and the meat totally falls apart when poked. Mix it around a few times while cooking so most of it gets some browning.
Remove from heat and let cool for 20 minutes. Take one cup of the pan liquid and mix with the other 1/2 mojo sauce. Add the remaining oregano and the mint and a few squeezes of lime juice. Taste and adjust the seasoning.
- 1 cup basmati rice
- 1 3/4 cups water
- 1/2 tsp salt
- 1/2 tsp tumeric
- 1 tbsp olive oil
Combine rice, water, oil, salt and tumeric in a sauce pan with a tight fitting lid. Bring to a boil and stir, then cover and reduce heat to low. Cook 15 min over low heat, then remove from heat and let stand 10 min before fluffing and serving.
- 1-2 cans of black beans
- salt, cumin and garlic powder to taste
Heat the beans in a small pot and season to taste with salt, cumin and garlic powder.
- 2 very ripe plantains (they should have a lot of black on the skins)
- oil for frying
Pour 1/2 inch of oil into a frying pan and heat over medium high until hot. Peel and slice plantains into 3/4 inch coins on the bias. Add plantains to oil and fry until dark golden brown. Flip and fry the other side as well. Drain on paper towels and season with some salt.
To serve, put some of all the components onto a plate and drizzle everything with mojo, especially the pork. Serve with extra mojo on the side.