Cuban Mojo Pork with Black Beans & Plantains

Pork shoulder marinated in garlicky sour-orange mojo, slow-roasted until tender and crisped, served with black beans, rice and plantains.

Ingredients

• 3 lb pork shoulder
• 2 oranges
• 4 limes
• 1 head garlic
• cilantro
• 1 onion
• 2 cans black beans
• 2 cups white rice
• 2 ripe plantains

From your pantry: ¼ cup olive oil, 2 tsp cumin, 2 tsp oregano, 2 tsp salt, 2 tbsp oil for frying.

Instructions

1. Blend the orange and lime juices, garlic, cilantro stems, oil, cumin, oregano and salt into mojo. Marinate the pork in half of it for at least 2 hours or overnight.
2. Roast covered at 325°F for 3 hours until fork-tender. Shred, toss with juices and broil until crisp at the edges.
3. Simmer the black beans with the sautéed onion, cumin and a splash of the remaining mojo for 10 minutes.
4. Cook the rice. Fry the sliced plantains until caramelized.
5. Serve the pork with rice, beans and plantains, with the reserved mojo for spooning over.

Tip: Leftovers make perfect Cuban sandwiches with ham, Swiss, pickles and mustard.

Nutrition per serving

Good for

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