Mojo-marinated, slow-roasted pork shoulder with sour orange juice, cumin, oregano and fresh peppers, served with black beans and saffron rice..
For the Mojo (Cuban Marinade, Three Guys from Miami)
8-10 garlic cloves
1 teaspoon salt
1/2 teaspoon whole black peppercorns
1 teaspoon oregano
1 cup sour orange juice, or 1/2 cup orange juice plus 1/4 cup each fresh lemon and lime juice
Use a large mortar and pestle to mash all the ingredients (except orange juice) into a paste. Transfer paste to a bowl and combine with the orange juice. Allow to stand at room temperature for 30 minutes.
For the Pork
Marinate the pork in the mojo for 4 hours (refrigerated). Remove the pork from the marinade and pat dry. Heat some fat in a Dutch oven set over medium heat, then brown the pork well on all sides. Transfer the pork to a plate and pour off all but a tablespoon or two of fat from the Dutch oven.
Toast a tablespoon of whole cumin seeds in the Dutch oven, then add a cup of chopped red onion, 3 minced garlic cloves and 1/3 cup of Cubanelle, bell and/or jalapeño peppers and sauté until softened and fragrant.
Nestle the pork shoulder (fat side up) in the vegetables, then pour in 1 cup of chicken stock and the marinade. Add some wedges of lemon and lime and a palm-full of chopped fresh oregano. Cover and cook in a 200 degree oven until fork tender, about 3-4 hours depending on the size of the roast.
Remove from the oven, uncover and let stand 20 minutes.
For the Rice
Cook long-grain aged basmati in chicken stock until tender, adding water-soaked saffron during the last few minutes of cooking. Season to taste with salt & pepper and garnished with chopped parsley.
For the Beans
Soak black beans overnight in filtered water before preparing in the usual fashion. Stir in some of the vegetables from the Dutch oven during the last 15 minutes of cooking.
Spoon rice onto a serving plate then top with beans. Use 2 forks to pull the pork into chunks and place alongside the rice and beans. Spoon some of the vegetables and pan juices over the pork and serve immediately.
This post is part of the Food Renegade’s Fight Back Fridays!