Grilled Mojo Pork Shoulder Steaks and Plantains
Ingredients
The pork marinade
-
6
cloves
garlic
-
½
cup
fresh lime juice
-
½
cup
fresh orange juice
-
¼
cup
extra-virgin olive oil
-
1
Tbsp.
ground cumin
-
2
tsp.
Diamond Crystal kosher salt
-
1¼
tsp.
Morton kosher salt
-
2
tsp.
dried oregano
-
2
lb.
boneless pork shoulder (Boston butt)
The plantains and salad
-
1
medium
red onion
-
1
pint
cherry tomatoes
-
1
clove
garlic
-
¼
cup
fresh lime juice
-
2
Tbsp.
fresh orange juice
-
1
Tbsp.
extra-virgin olive oil
-
4
large
very ripe (black) plantains
-
to taste
kosher salt
-
to taste
flaky sea salt
-
to taste
cilantro leaves and/or mint leaves
Instructions
- Combine garlic, lime juice, orange juice, olive oil, cumin, kosher salt, and oregano in a resealable bag with the pork. Massage to coat and marinate for at least 4 hours.
- Mix onion, cherry tomatoes, garlic, lime juice, orange juice, and olive oil in a bowl. Season with salt and let sit.
- Prepare a grill for medium-high heat and oil the grate. Coat plantains with oil and season with salt, then grill until browned.
- Remove pork from marinade and grill until lightly charred and cooked through, about 7-9 minutes.
- Slice the pork and serve with the grilled plantains and tomato salad, garnished with herbs and sea salt.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
20g
Total carbohydrates
45g
Total protein
35g
Sodium
800mg
Cholesterol
100mg
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