Oven Roasted Cuban Mojo Pork

Tender pork shoulder infused with a vibrant citrus-garlic mojo, slow-roasted until fall-apart tender alongside sweet potatoes and bell peppers, served over fluffy white rice. A true explosion of savory, traditional Latin flavors.

• Prep: 20 min
• Cook: 2 hr
• Total: 2 hr 20 min
• Servings: 4
• Cuisine: Cuban
• Difficulty: Medium
• Cost: $4.86/serving

Dietary

• Nut-Free
• Dairy-Free
• Egg-Free
• Gluten-Free
• High-Protein
• High-Fiber

Tags

• roast
• savory
• smoky
• rich
• comfort food
• healthy

Ingredients

• 2 pound pork shoulder (bone-in or boneless)
• 1 tablespoon olive oil
• 2 sweet potatoes (large, peeled, cut into 1-inch chunks)
• 1 yellow onion (cut into large wedges)
• 2 bell peppers (cut into 1-inch strips)
• 8 clove garlic (minced)
• 0.5 cup orange juice
• 2 tablespoon cumin
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup white rice (uncooked)
• 3 cup water
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). In a small bowl, whisk together the minced garlic, orange juice, ground cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the mojo marinade.
2. Place the pork shoulder in a large roasting pan. Pour the mojo marinade over the pork, ensuring it is well coated. If time allows, marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
3. Arrange the sweet potato chunks, yellow onion wedges, and bell pepper strips around the pork in the roasting pan. Drizzle the vegetables with 1 tablespoon of olive oil and season lightly with salt and pepper.
4. Roast the pork and vegetables for 1 1/2 to 2 hours, or until the pork is very tender and easily shreds with a fork. The internal temperature of the pork should reach 160 degrees Fahrenheit (71 degrees Celsius) before resting. If vegetables begin to brown too quickly, stir them or cover loosely with foil.
5. While the pork roasts, prepare the white rice. In a medium saucepan, combine 2 cups uncooked white rice with 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is fluffy.
6. Once the pork is done, remove it from the oven and let it rest for 10 minutes before shredding with two forks. Stir the shredded pork back into the pan juices and roasted vegetables. Serve the Cuban Mojo Pork and vegetables over the cooked white rice, garnished with fresh chopped cilantro. Portion out 2 servings for Sunday's dinner, and allow the remaining portions to cool completely before storing in airtight containers for meal prep. Refrigerate for up to 3 days.

Nutrition (per serving)

• Calories: 780
• Protein: 58.5 g
• Carbohydrates: 79.2 g
• Fat: 25.8 g
• Fiber: 8 g
• Sodium: 680 mg
• Saturated Fat: 9 g
• Sugar: 14.5 g
• Cholesterol: 160 mg