Cuban Pork Rice Bowls with Black Beans and Plantains

Cuban Pork Rice Bowls

Cuban Pork Rice Bowls – melt-in-your-mouth pork is bursting with delicious flavors and complimented with Cilantro Lime Rice, Black Beans, and Fried Plantains.

Happy New Year everybody!

I’m so excited for today because its the first Friday of 2017 and I’m back to posting on Baked Ambrosia.

I have been extremely busy since Thanksgiving. I moved into a new apartment, and have been traveling to see my family for the holidays.

But, now I’m settled in and back in the kitchen cooking. So, since this is my first post in a long time, I decided it’s only appropriate to share a delicious and special meal with you – Cuban Pork and Black Bean Rice bowls with Fried Plantains.

Doesn’t this just make you so happy? So many amazing flavors, textures, and colors in one plate. Definitely, my kind of meal!

Now, don’t be intimidated by the amount of steps and ingredients in this recipe. It requires a little bit of time, but trust me its pretty easy and SO worth it.

Let’s get to talking about the actual bowls.

First, it’s all about the delicious melt-in-your-mouth pork. It is so juicy, tender, and bursting with garlicky, citrus, organic cumin, and herb flavors. Pork shoulder is seasoned with a Cuban Mojo marinade and is roasted to perfection. The end result is to die for. And this pork works in so many different applications – rice bowls, tacos, burritos, quesadillas, nachos, and the classic Cuban Sandwich.

Then the RICE. It’s a simple cilantro lime rice. I used Jasmine rice which has an aromatic flavor and makes this rice bowl over the top.

The black beans come next. They are seasoned with garlic, onion, red pepper, cumin, and oregano. I lightly mash up the beans to make the perfect texture.

Finally, the fried plantains … because it’s the right thing to do. All you need is a hot cast iron skillet, oil, and a light sprinkle of salt. Don’t skip out on these! Trust me.

I hope you enjoy this recipe and look forward to sharing all of the exciting things 2017 is going to bring!

This is a sponsored post written by me on behalf of Anthony’s Goods. All opinions and recipes are 100% mine. If you are looking for more great products, be sure to check out Anthony’s Goods product page.

Cuban Pork Rice Bowls with Black Beans and Plantains

Cuban Pork Rice Bowls – melt-in-your-mouth pork is bursting with delicious flavors and complimented with Cilantro Lime Rice, Black Beans, and Fried Plantains.
Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Course Main Dish
Cuisine Cuban
Servings 6 -8 servings


Mojo Pork

  • 3-4 lb pork shoulder
  • 1/2 cup cilantro
  • 1/4 cup olive oil
  • 1 orange zest
  • 3/4 + 1/4 cup orange juice separated
  • 1/2 cup lime juice
  • 1 lime zest
  • 8 cloves garlic
  • 1/4 cup fresh mint
  • 1 tbsp dry oregano
  • 1 red chili seeded
  • 1 tbsp cumin
  • salt and pepper to taste
  • 2 onions quartered

Cilantro Lime Rice

  • 1 tbsp butter
  • 1/2 onion diced
  • 1 1/2 cup Jasmine rice
  • 3 cups chicken broth or water
  • 1 lime juice and zest
  • 1/2 cup cilantro chopped
  • salt and pepper to taste

Black Beans

  • 2 cans black beans drained and rinsed
  • 1 tbsp olive oil
  • 1/2 onion chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 1 tbsp cumin
  • 2 tsp dry oregano
  • 1/2 - 1 cup chicken broth
  • salt and pepper to taste


  • 2 large plantains
  • 2 tbsp oil
  • salt


Mojo Pork

  • Make the marinade by adding cilantro, olive oil, orange zest, 3/4 cup orange juice, lime juice, lime zest, garlic, mint, oregano, chili, cumin, salt, and pepper in a food processor. Process until well combined. Transfer marinade to a gallon size freezer bag and add the pork shoulder. Marinate in the refrigerator for at least 2 hours or over night.
  • Remove pork from refrigerator and preheat oven to 325°F.
  • Arrange onion quarters in a roasting pan. Place pork on top. Reserve remaining marinade. Cover pan with foil and roast 2 1/2 hours. After 2 1/2 hours, remove foil and additional 30 minutes.
  • Remove pork from oven and let rest for 10-15 minutes.
  • Skim roasting pan drippings and add to reserved marinade. Transfer drippings and marinade to a small sauce pan. Add 1/4 cup orange juice and bring to a boil.
  • With a fork, shred the pork and top with 1/3 of the sauce to keep it from drying out. Cover and set aside.

Cilantro Lime Rice

  • Melt butter over medium heat in medium size pot. Add chopped onion and saute until translucent. Add rice and stir to combine. Add chicken broth and bring to a boil. Once boiling, cover pot and reduce heat. Cook 15-20 minutes or according to package.
  • Once cooked, remove from heat. Fluff rice with a fork. Add lime juice, zest, chopped cilantro, salt and pepper. Mix to combine.

Black Beans

  • Heat olive oil in a medium pot. Saute chopped onion and red pepper until cooked. Add minced garlic and cook an additional minute. Add half of the black beans along with cumin, oregano, salt, and pepper. Mash beans in pot. If beans are too dry, add chicken stock, 1/4 cup at a time. Add remaining beans. Stir to combine.


  • Cut plantains into diagonal strips.
  • Heat oil in a cast iron skillet. Once hot, add plantain strips (a few at a time). Fry 1-2 minutes on each side. Transfer friend plantains to a plate lined with a paper towel. Sprinkle with salt.


  • To assemble rice bowls, begin by placing rice in the bottom of a bowl. Top with shredded pork and sauce as desired. Add black beans and plantains. Sprinkle with chopped cilantro and serve with extra lime.
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

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  1. So delicious. I had an orange marmalade pork roast to use up and found this recipe. Shredded the roast and made the cilantro rice and black beans. Perfect for a totally different meal. Thanks Angelina.

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