Cinematic Cuban Lunch: Mouthwatering Slow-Roasted Mojo Pork, Black Beans & Rice

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb boneless pork shoulder 1/2 cup fresh orange juice 1/2 cup fresh lemon juice 1/4 cup olive oil 2 tablespoons oregano, dried 2 teaspoons ground cumin 4 cloves garlic, minced Salt and black pepper, to taste 1 cup long
• grain white rice 2 cups water or low
• sodium chicken broth 1 can (15 oz) black beans, drained and rinsed 1 tablespoon vegetable oil

Instructions

1. In a large bowl, combine the orange juice, lemon juice, olive oil, oregano, cumin, minced garlic, salt, and black pepper to make the mojo marinade. Rub the marinade onto the pork shoulder evenly. Cover and refrigerate for 4 hours or overnight for best results.
2. Preheat your oven to 350°F (180°C). Place the marinated pork in a baking dish, cover with aluminum foil, and bake for 1 hour or until tender and cooked through. Remove from oven and let rest for 10 minutes before slicing.
3. In a medium saucepan, bring rice and water or broth to a boil. Reduce heat to low, cover, and simmer for 15 20 minutes or until the rice is fully cooked and tender. Fluff with a fork.
4. Heat vegetable oil in a skillet over medium heat. Add black beans and cook until heated through, stirring occasionally, about 5 minutes. Season with salt and pepper to taste.
5. Slice the rested pork and serve alongside the rice and black beans.

Chef’s Insight

The key to a delicious Cuban Lunch is allowing the pork to marinate long enough, ensuring it absorbs all the flavors from the mojo sauce. Don't be shy with the fresh cilantro and lime for garnish - they add an extra dimension of taste and color.

Notes

To prepare the dish more quickly, use a pre-packaged mojo marinade mix.