Cuban-Style Mojo Pork

Tender pork shoulder marinated in a bright, zesty mojo sauce, slow-roasted to perfection, and served with fluffy yellow rice and a refreshing black bean salad.

• Prep: 20 min
• Cook: 3 hr
• Total: 3 hr 20 min
• Servings: 8
• Cuisine: Cuban
• Difficulty: Medium
• Cost: $2.79/serving

Dietary

• High-Protein
• Dairy-Free
• Nut-Free
• Low-Sugar
• Low-Cholesterol

Tags

• roast
• comfort food
• tangy
• rich

Ingredients

• 2 pound pork shoulder (trimmed of excess fat)
• 0.5 cup orange juice
• 0.25 cup lime juice
• 0.25 cup olive oil
• 6 clove garlic (minced)
• 2 teaspoon dried oregano
• 1.5 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup white rice (uncooked)
• 2.5 cup chicken broth
• 0.25 teaspoon turmeric
• 2 can black beans (15-ounce each, rinsed and drained)
• 1 red bell pepper (finely diced)
• 0.5 red onion (medium, finely diced)
• 0.5 cup fresh cilantro (chopped)
• 2 tablespoon lime juice

Instructions

1. Cut pork shoulder into 2-inch chunks. In a large bowl, whisk together orange juice, 1/4 cup lime juice, olive oil, 4 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add pork to the marinade, ensuring it's well coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
2. Preheat oven to 325 degrees Fahrenheit. Transfer pork and marinade to a Dutch oven or oven-safe pot. Cover and roast for 2.5-3 hours, or until pork is very tender and easily shreds with a fork.
3. While pork roasts, prepare the yellow rice. In a medium saucepan, combine white rice, chicken broth, and turmeric. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. Prepare the black bean salad: In a medium bowl, combine rinsed black beans, finely diced red bell pepper, finely diced red onion, chopped fresh cilantro, remaining 2 cloves minced garlic, 2 tablespoons lime juice, remaining 1 teaspoon dried oregano, remaining 1/2 teaspoon ground cumin, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Toss to combine.
5. Once pork is cooked, remove from oven. Shred the pork with two forks, mixing it back into the mojo sauce in the pot.
6. Serve shredded mojo pork immediately with yellow rice and black bean salad.

Nutrition (per serving)

• Calories: 570
• Protein: 34 g
• Carbohydrates: 61.7 g
• Fat: 19.7 g
• Fiber: 7.2 g
• Sodium: 1000 mg
• Saturated Fat: 5.6 g
• Sugar: 4.2 g
• Cholesterol: 66 mg