Cuban Mojo Pork Special
Ingredients
Mojo Pork
-
1½
cups
orange juice
-
1
unit
orange zest
-
½
cup
lime juice
-
1
unit
lime zest
-
⅓
cup
fresh cilantro
-
3
tablespoons
fresh oregano
-
1
tablespoon
dried oregano
-
6
cloves
garlic
-
2
teaspoons
ground cumin
-
1
teaspoon
salt
-
1
teaspoon
pepper
-
½
cup
olive oil
-
2-3
pounds
pork shoulder or butt
Mojo Sauce
-
½
cup
fresh orange or grapefruit juice
-
¼
cup
fresh lime juice
-
¼
cup
olive oil
-
¼
cup
fresh cilantro
-
1
unit
jalapeno
-
to taste
unit
salt
Brown Sugar Plantain Fries
-
3
unit
ripe plantains
-
2
tablespoons
brown sugar
-
2
tablespoons
coconut oil
The Rest
-
2-3
cups
steamed white or brown rice
-
1½
cups
cooked black beans
-
½
unit
ripe pineapple
-
1
unit
avocado
-
to taste
unit
salt
-
to taste
unit
lime juice
-
to serve
unit
fresh orange wedges
-
to serve
unit
cilantro
-
to serve
unit
tortilla chips
Instructions
- Marinate the pork in a mixture of orange juice, lime juice, cilantro, oregano, garlic, cumin, salt, pepper, and olive oil for 1-2 hours or overnight.
- Preheat the oven to 350°F.
- Sear the marinated pork in a dutch oven until golden brown on all sides.
- Add the reserved marinade and water to the pot, cover, and roast for 3-4 hours until tender.
- For the mojo sauce, combine all ingredients in a bowl and adjust salt to taste.
- For the plantain fries, caramelize plantains in melted coconut oil and sprinkle with brown sugar until soft.
- Serve the shredded pork over rice and black beans, topped with plantain fries, pineapple, mashed avocado, and mojo sauce.
Nutrition Facts (estimated)
Servings
8
Calories
836
Total fat
45g
Total carbohydrates
60g
Total protein
40g
Sodium
600mg
Cholesterol
120mg
You might also like