Can I make this in a slow cooker?
Yes, after marinating, cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender.
DINNER
Cuban Mojo Marinated Pork with Black Beans and Rice
This vibrant Cuban dish features tender pork shoulder marinated in a zesty mojo sauce, then slow-cooked to perfection. Served alongside classic black beans and fluffy white rice, it's a flavorful and satisfying meal for any night of the week.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the sour orange juice, minced garlic, olive oil, dried oregano, cumin, salt, and black pepper to create the mojo marinade.
02
Add the pork shoulder cubes to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
03
Preheat your oven to 325°F (160°C). Transfer the marinated pork and all the marinade to a Dutch oven or oven-safe pot with a lid.
04
Bake the pork for 2 hours, or until very tender and easily shredded with a fork. Stir occasionally to prevent sticking and ensure even cooking.
05
While the pork is cooking, prepare the black beans. In a small saucepan, combine the rinsed black beans with 1/4 cup water and a pinch of salt. Simmer over medium-low heat for 10 minutes, or until heated through.
06
Once the pork is tender, remove it from the oven. Shred the pork directly in the pot using two forks, allowing it to absorb the flavorful pan juices.
07
Serve the Cuban mojo marinated pork hot, alongside the warmed black beans and fluffy white rice.
About This Recipe
This vibrant Cuban dish features tender pork shoulder marinated in a zesty mojo sauce, then slow-cooked to perfection. Served alongside classic black beans and fluffy white rice, it's a flavorful and satisfying meal for any night of the week.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, brown the pork cubes in a hot skillet for 5-7 minutes before adding the marinade and baking. This creates a delicious crust.
Easy Substitutions
If sour orange juice is unavailable, a mix of equal parts fresh orange juice and lime juice works well. Pork loin can be used instead of shoulder, but reduce cooking time to prevent drying out. For a vegetarian option, marinate firm tofu or jackfruit in the mojo sauce and pan-fry.
Storage & Reheating
Store leftover pork, black beans, and rice separately in airtight containers in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through.
Serving Suggestions
Garnish with fresh cilantro and a lime wedge. Serve with fried plantains (tostones or maduros) for a complete Cuban experience. A simple side salad with a light vinaigrette would also complement the richness of the pork.
Common Mistakes
Not marinating the pork long enough will result in less flavorful meat. Ensure at least 2 hours of marination. Overcooking the pork at too high a temperature can make it dry; slow and low is key for tenderness. Forgetting to rinse canned black beans can lead to excess sodium and a metallic taste. Not shredding the pork in its own juices will result in less moist and flavorful meat.
Frequently Asked Questions
What is sour orange juice?
Sour orange juice, also known as bitter orange juice, is a common ingredient in Cuban and Caribbean cuisine, providing a tart and aromatic flavor.
Can I freeze the cooked pork?
Yes, the cooked and shredded pork freezes well in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
MORE TO KNOW
The key to authentic Cuban mojo is the sour orange. If you can't find it, the orange and lime juice combination is a good substitute, but try to find Seville oranges if possible for the most traditional flavor. The long marination time is crucial for the pork to absorb the zesty, garlicky notes of the mojo, resulting in incredibly tender and flavorful meat. Don't rush this step!
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