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The Cuban Mojo Pork Special | halfbakedharvest.com @hbharvest
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4.49 from 37 votes

The Cuban Mojo Pork Special.

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.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Main Course
Cuisine: American, cuban, south american
Servings: 8 Servings
Calories: 836kcal

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

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.

Nutrition

Calories: 836kcal | Carbohydrates: 61g | Protein: 20g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 389mg | Potassium: 1020mg | Fiber: 9g | Sugar: 23g | Vitamin A: 1065IU | Vitamin C: 73.5mg | Calcium: 96mg | Iron: 3.5mg