Cuban Mojo Pork

Serves 6

Ingredients

• 4 lb pork shoulder (Boston butt)
• 12 cloves garlic cloves
• 1 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1/2 cup fresh cilantro
• 2 tsp ground cumin
• 2 tsp dried oregano
• 2 tsp kosher salt
• 1 tsp black pepper
• 1/4 cup olive oil
• 2 cups white rice
• 2 (15-oz) cans canned black beans
• 1 medium yellow onion
• 3 cups chicken broth

Instructions

1. 1Make the mojo marinade: In a blender or food processor combine garlic cloves, orange juice, lime juice, cilantro, cumin, oregano, salt, pepper, and olive oil. Blend until smooth.
2. 2Place the pork shoulder in a large zip-top bag or roasting pan. Pour the mojo marinade over the pork, turning to coat well. Seal and refrigerate for at least 4 hours or overnight (overnight is best).
3. 3Preheat oven to 325°F. Remove pork from marinade (reserve the marinade) and place fat-side up in a roasting pan or Dutch oven.
4. 4Roast the pork uncovered for 1 hour, basting occasionally with reserved marinade.
5. 5Cover tightly with foil and continue roasting for 2½–3 hours more, until the meat is very tender and pulls apart easily with a fork. Internal temperature should reach at least 195°F.
6. 6While the pork finishes roasting, prepare the rice: Rinse white rice until water runs clear. In a medium pot bring water to a boil, add rice and salt, reduce to low, cover, and cook 18 minutes. Fluff and keep warm.
7. 7Prepare the black beans: Finely chop the yellow onion and remaining garlic cloves. Heat olive oil in a saucepan over medium heat. Sauté onion and garlic until soft, about 5 minutes.
8. 8Add the two cans of black beans (with their liquid), chicken broth, cumin, and salt. Simmer gently for 10–15 minutes until slightly thickened.
9. 9Remove pork from oven and let rest 15 minutes. Shred or slice the meat, spooning some of the pan juices over it.
10. 10Serve family-style: Place shredded mojo pork in the center of each bowl, surround with scoops of rice and black beans. Spoon extra pan juices over the pork.
11. 11Optional garnish: chopped fresh cilantro and lime wedges.