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You guys remember these sweet coconut balls from last Friday?
And do you remember how I said that I was researching some Cuban food?? While here it is, and I could not be more pumped to share it with you guys! For starters, Cuban food is where it’s at. Citrus, lime cilantro, rice, pork, plantains, beans, PINEAPPLE?!? Yes, all my favorites.
You should have seen me trying to narrow down exactly what I wanted to make. Tacos, sandwiches, fajitas, soup, burgers, etc. I think I text my mom like ten different options, but in the end I decided to combine some of my ideas and make my version of a Cuban Special.
Ohh this recipe, I LOVE this recipe! I know, I say this a lot, but I REALLY love this recipe. This is so completely lame, but this is like soul food. It just makes you all happy inside, and like I said, the flavors are killer.
Ok, and any plate with a giant pile of pork, rice, beans and plantains (FRIES) is obviously going to be high on my list.
So I feel like I should start with the inspiration for this post. Whenever Easter rolls around I always think of Florida, and when I link of south Florida, I think of Cuban food. I mean, hello, have you ever had a Cuban Sandwich in Miami?! It’s everything… just saying.
Anyway, it’s a bit early for my Cuba cravings to be kicking in, but with Easter being in March, that’s how things are going down. And also why today we get to chat about this deliciousness!
For the recipe, I went pretty dang traditional. Cuban flavors are spot on, so for the most part I really don’t want to mess with them. The pork gets marinated in a mojo sauce, which is basically a whole bunch of orange juice, lime juice, spices and olive oil. This recipe is REALLY simple, but it takes time to prepare because marinating the pork and then slow roasting it (or slow cooking it in the crockpot) really are a must. So for this recipe, you’ll need to plan ahead!
Okay, so that’s the pork. It’s juicy, tender and perfect.
Let’s talk about the rest of the meal though. It’s no secret that I really love to send you guys off with a FULL meal. Yep, I’m talking the works and that’s what this Cuban special is. Mojo sauce for serving, rice and black beans, plantain “fries” caramelized in coconut oil and brown sugar (can’t decide if this is a dessert or not, but I went with savory…clearly), and all the pineapple you can eat. 🙂 Oh, and I can’t forget the avocados!
YUM, right?!? Â What more could you ask for?
Oh wait, I guess maybe a mojito. YESS. definitely a mojito. Virgin or not so much, whatever works for you.
Oh and real fast, I just wanted to thank you for all your “where to go in Chicago” suggestions. As it turned out, we had barely any time to just hit up fun spots, but we did make it to the Magnificent Mile. And as I write this post I am still here enjoying the windy city (not really that windy, the weather has been pretty chill so far), planning how on earth I am going to fit in yet another churro before I hop on a plane home this afternoon.
Umm, wait, NEW PLAN: Mojitos for drinks, Cuban Mojo Pork Special for dinner and all the churros I can cram in my suitcase for dessert. I think my Monday game is pretty on point today, wouldn’t you say??
The Cuban Mojo Pork Special.
Servings: 8 Servings
Calories Per Serving: 836 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Mojo Pork
- 1 1/2 cups orange juice + the zest of 1 orange
- 1/2 cup lime juice + the zest of 1 lime
- 1/3 cup fresh cilantro
- 3 tablespoons fresh oregano or 1 tablespoon dried
- 6 cloves of garlic chopped or grated
- 2 teaspoon ground cumin
- 1 teaspoon salt + pepper
- 1/2 cup olive oil
- 2-3 pounds pork shoulder or butt
Mojo Sauce
- 1/2 cup fresh orange or grapefruit juice
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 1/4 cup fresh cilantro chopped
- 1 jalapeno seeded if desired + finely chopped
- salt to taste
Brown Sugar Plantain Fries
- 3 ripe plantains cut into wedges
- 2 tablespoons brown sugar
- 2 tablespoons coconut oil or olive oil
The Rest
- 2-3 cups steamed white or brown rice
- 1 1/2 cup cooked black beans
- 1/2 a ripe pineapple cut into triangles,
- 1 avocado mashed with salt + lime juice
- fresh orange wedges + cilantro + tortilla chips for serving
Instructions
- Place the pork in a large zip-top bag. Combine all the remaining ingredients for the pork in a blender or food processor and blend until everything is finely chopped and combined, about 30 seconds. Alternately you can finely chop everything and mix in a bowl. Pour the marinade over the the pork. Allow the pork to sit, at room temperature for 1-2 hours or overnight in the fridge (remove from the fridge 30 minutes prior to roasting).
- Preheat the oven to 350 degrees F (crockpot version in the notes).
- Heat a heavy bottom dutch oven or oven safe pot over medium-high heat. Once hot, remove the pork from the marinade (reserve the marinade for cooking) and add to dutch oven. Sear on all sides until golden brown (about 2 minutes per side). Remove the pot from the heat and let the pork cool down slightly, then pour in the reserved marinade + 1 cup of water. Place a lid on the pot and place in the preheated oven. Roast the pork for 3-4 hours or until the pork is falling off the bone and shreds easily. Shred the pork in the pot and toss with the sauce. Discard any fatty pieces. If at any point throughout the cooking process the liquid in the post gets lower than 1 inch, add about 1/2 cup water to keep liquid in the pot.
Mojo Sauce
- Combine all the ingredients in bowl. Taste and add salt as needed. Alternately, if you have a mortar and pestle, mash the cilantro, jalapeno and salt together and then add the remaining ingredients.
Brown Sugar Plantains
- Heat a skillet over medium heat and add the coconut oil to melt. Add the plantains and sprinkle with brown sugar, cook until the plantains are caramelized and soft, but still firm enough to pick up once cool. Remove from the heat and sprinkle with salt.
Let's Assemble Already!!
- Toss together the hot rice with the black beans and a handful of chopped cilantro. Divide the rice among bowls or plates and top with shredded pork. Add some plantain fries, pineapple, mashed avocado and fresh orange slices. Serve with the Mojo Sauce.
Notes
*To Make in the CROCKPOT: Place the pork in a large zip-top bag. Combine all the remaining ingredients for the pork in a blender or food processor and blend until everything is finely chopped and combined, about 30 seconds. Alternately you can finely chop everything and mix in a bowl. Pour the marinade over the the pork. Allow the pork to sit, at room temperature for 1-2 hours or overnight in the fridge (remove from the fridge 30 minutes prior to roasting). Add the pork to the bowl of your crockpot along with the marinade. Cover and cook on low for 7-8 hours or on high for 4-6 hours. Shred the pork in the crockpot and toss with the sauce. Discard and fatty pieces.
The most special of all “specials” right there. I’ll take that times two please!
P.S. I really wasn’t joking about those Churros…or the mojitos. 🙂
Made this last night for company and it really went over!!. All the different colors and textures made for very interesting presentation and the flavors were really really good!. I copied your serving plate above but just did 2 big ones for a tableful and everyone could take what they wanted and it looked beautiful all piled up like that. I love trying cuisine from different parts!! Thanks so much for the inspiration Tieghan!
Hi! I am so happy this turned out amazing for you and your guests! Thank you for giving this recipe a try! xTieghan
Would this work with pork tenderloin?
I don’t recommend slow cooking pork tenderloin as it will dry out. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Where is the crockpot version?!
Hi Ashely, you can just add all the ingredients for the pork to the crockpot and slow cook for 6-8 hours on Low. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
What size pork loin goes with this recipe? The pork loin I have is 4.69 lbs. Do I need to double the marinade recipe? I’m looking forward to trying this recipe! My mouth is already watering!!
Hey Julia, ya I would suggest doubling the recipe for the marinade! You will have some left over, but thats okay. Hope you enjoy this! Let me know if you have any other questions Julie!!
Just made this tonight and it was FABULOUS! The mojo marinade is the best I’ve tried and it will definitely become a mainstay in our home! I did taro root fries as well as the plantains and they were a great addition! Thanks so much for the inspiration!
SO happy you guys liked it!!! Thank you so much for making it!!
Thank you for an enjoyable blog post and a delightful recipe. My family said this recipe was one of the best things I have ever prepared for them. They said to say thx. Looking fwd to trying your recipe for pork carnitas cooked in Coca Cola.
WOW!! Such a nice comment! Thank you so much!
We made the pork last night and it was fantastic! I’m in the UK and just thought I’d mention we did it for 3.5 hours in a 150 C fan oven, in case others were wondering 🙂 We didn’t make the plantains but we did it with chunky sweet potato wedges and it went well with it! Thanks so much for another great recipe, on to the next!
Yay! Glad it was good!! Thanks Shannon! (:
I made this on Sunday and it was the best Mojo Pork I’ve ever tasted. I will definitely make this again. 2 questions please: in the photo of the pork in the marinade there are what looks like red bell peppers but that is not listed in the ingredient list. What are those? Also, the plantains I bought were a dull yellow w/some blackening. They were not that tender. Should I have bought plantains with a mostly black peel? Again, thank you for a wonderful meal. I have some leftovers today for lunch. 🙂
That is so awesome! Thrilled you love this recipe! I prefer to buy super black plantains, I think they taste and work better. Let me know of you have questions. THANK YOU!
So very delicious! My whole family loved it. I especially love the mojo sauce. And enough for leftovers tonight! Thank you for sharing!
That is so awesome! So happy you all love this recipe! 🙂
I made this last night and it’s delicious! I will make it again, but either skip the olive oil in the marinade, or greatly reduce it… it was too fatty for my taste. But the citrus flavor was great! Oh, and I added a jalapeno to the marinade… gave it a nice kick.
Tieghan, I love ALL your recipes! But I had to tell you I made this last night…my husband and son LOVED it. I thought they’d be put off by all the different things on their plate. But they used chips as utensils, then came back for seconds! Wonderful flavor palate. 🙂
YEAHH!! I am so happy everyone loved this, THANK YOU!
I made this tonight for dinner and it was fantastic!
So happy you loved it! Thanks Susan!
I’m going to make this for dinner tonight! Off to get some pork right now. It looks fantastic.
YEAHH! I hope you love it! Let me know and thank you! “)
I love these flavors, what a great looking dinner idea!
Always happy to hear from you Laura! Thanks!! I love Colorful recipes 🙂
I don’t know what I love more about this plat — the sauce, pork or brown sugar plantains! This meal is tropical perfection dear!