Cuban Mojo Pork with Coconut Rice and Black Beans
Ingredients
The Pork
-
1
piece
Smithfield Homestyle Marinated Fresh Pork Roast
-
½
cup
orange juice
-
½
cup
lime juice
-
⅓
cup
olive oil
-
2
tbsp
fresh oregano
-
1
head
garlic
-
1
tsp
cumin
-
1
tsp
salt
-
1
tsp
fresh ground pepper
Coconut Rice
-
2
cups
jasmine rice
-
2
cans
coconut milk (full fat)
-
1½
tbsp
sugar
-
1
tsp
sea salt
-
1½
cups
water
Black Beans
-
2
cans
seasoned black beans
Garnish
Instructions
- Combine all Mojo Criollo ingredients in the crockpot and stir.
- Add the pork roast to the crockpot and close the lid.
- Cook on high heat for 4 hours until the pork can be shredded easily.
- Refrigerate coconut milk for an hour before making the rice.
- Combine rice, coconut cream, sugar, salt, and water in a saucepan.
- Bring to a boil, then cover and simmer on low heat for 40 minutes.
- Fluff the rice and let it sit covered for another 20 minutes.
- Heat black beans in another pot for 10 minutes.
- Serve rice with beans and shredded Mojo pork, garnished with avocado and additional Mojo sauce.
Nutrition Facts (estimated)
Servings
4-6
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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