Tangy, tender, savory: Cuban Mojo Pork Bowl.
This Cuban Mojo Pork Rice Bowl is a delectable fusion of flavors and textures. The pork is marinated in a vibrant mixture of fresh citrus juices, garlic, cumin, and oregano, creating a succulent, tangy, and aromatic meat. Slow cooking the pork ensures it becomes incredibly tender and easy to shred. Paired with fluffy rice, black beans, creamy avocado, and fresh cilantro, each bite offers a delightful combination of warmth and zest. This dish is not only visually appealing but also nutritious and satisfying. Its unique blend of Cuban flavors makes it a standout meal that’s perfect for any occasion.
Ingredients
- For the Mojo Marinaded Pork
- 1/3 – 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 pounds pork shoulder or pork butt, cut into cubes
- For the Bowl
- 2 cups cooked rice
- Black beans, drained and rinsed
- Sliced avocado
- Fresh cilantro, chopped
- Lime wedges
- Pickled red onions (optional)
Directions
- Prepare the Marinade: In a bowl, mix together orange juice, lime juice, olive oil, garlic, cumin, oregano, salt, and pepper.
- Marinate the Pork: Place the pork cubes in a resealable plastic bag or container. Pour the marinade over the pork, ensuring it’s well coated. Marinate in the refrigerator for at least 2 hours, preferably overnight.
- Cook the Pork: Preheat your oven to 300°F (150°C). Transfer the pork and marinade to a baking dish, cover with foil, and bake for 3-4 hours, until the pork is tender and easy to shred.
- Assemble the Bowl: Divide the cooked rice into bowls. Top with shredded mojo pork, black beans, sliced avocado, and fresh cilantro. Add pickled red onions if desired.
- Serve: Garnish with lime wedges and enjoy your Cuban Mojo Pork Rice Bowl.
This dish is a flavorful journey to Cuba, with the zesty, tangy marinade bringing a delightful burst of citrus and garlic to the tender pork.