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Cuban Pork Rice Bowls with Black Beans and Plantains

Angelina
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 hrs
Cook Time 3 hrs
Total Time 5 hrs
Course Main Dish
Cuisine Cuban
Servings 6 -8 servings

Ingredients 

Mojo Pork

  • 3-4 lb pork shoulder
  • ½ cup cilantro
  • ¼ cup olive oil
  • 1 orange zest
  • ¾ + ¼ cup orange juice separated
  • ½ cup lime juice
  • 1 lime zest
  • 8 cloves garlic
  • ¼ 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
  • ½ onion diced
  • 1 ½ cup Jasmine rice
  • 3 cups chicken broth or water
  • 1 lime juice and zest
  • ½ cup cilantro chopped
  • salt and pepper to taste

Black Beans

  • 2 cans black beans drained and rinsed
  • 1 tbsp olive oil
  • ½ onion chopped
  • 1 red bell pepper chopped
  • 3 cloves garlic minced
  • 1 tbsp cumin
  • 2 tsp dry oregano
  • ½ - 1 cup chicken broth
  • salt and pepper to taste

Plantains

  • 2 large plantains
  • 2 tbsp oil
  • salt

Instructions 

Mojo Pork

  • Make the marinade by adding cilantro, olive oil, orange zest, ¾ 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 ½ hours. After 2 ½ 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 ¼ cup orange juice and bring to a boil.
  • With a fork, shred the pork and top with ⅓ 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, ¼ cup at a time. Add remaining beans. Stir to combine.

Plantains

  • 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.

Assembly

  • 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.
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