Mojo Pork Bowls
with Cuban rice and beans / garlic broccoli
Mojo is a Cuban sauce flavored with citrus, garlic and a bit of spice. We slow cook pork in this flavorful sauce and serve it shredded over rice and beans for a Caribbean-style bowl that can be easily customized. Add cheese, sour cream, salsa or check out the paleo and vegetarian options to add plantains.
- Onions, medium - 1 , chopped
- Garlic - 6 cloves , peeled
- Jalapenos - 1 , diced
- Pork, boneless shoulder roast (sometimes labeled pork butt) - 2 1/2 lbs
- Orange juice (bottled or fresh-squeezed) - 1/2 cup
- Limes - 2 , zest of
- Cumin, ground - 1 tsp
- Paprika, smoked - 1 tsp
- Oregano, dried - 1/2 tsp
- Salt - 1 tsp
- Black pepper - 1/2 tsp
- Bay leaves (opt) - 2
- Rice, uncooked white or brown - 2/3 cup
- Cilantro - 1 Tbsp , chopped
- Avocados - 1 , chopped
- Tomatoes, roma - 2 , chopped
- Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
- Limes - 1 , wedges
- Broccoli - 12 oz , florets chopped
- Garlic - 2 cloves , chopped
- Oil, cooking - 1 Tbsp
- Water - 3 Tbsp
Make rice - Double if making Wednesday’s meal. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Broccoli / Garlic (for the broccoli) - Prep as directed and combine. (Can be done up to 4 days ahead)
Slow-cook pork - In a slow cooker combine pork, onions, garlic, jalapenos, orange juice, lime zest, cumin, paprika, oregano, salt, pepper and bay leaves. Set cooker to low and cook until pork is falling apart and tender, 7 to 8 hours (or 4 to 5 hours on high). (Note: If you prefer not to use the slow-cooker, you can also prepare the pork by browning it in a Dutch oven with a bit of oil, adding all remaining ingredients, and baking it covered at 325F / 163C until pork is falling apart and tender, 2-1/2 to 3 hours.) (Can be done up to 2 days ahead)
Cilantro - Chop cilantro. (Can be done 1 day ahead)
Avocados / Tomatoes - Prep as directed.
Beans - Drain and rinse.
Heat a saute pan over medium heat. Add cooking oil and then garlic and broccoli to heated oil. Saute until garlic is fragrant, ~2 minutes. Add water and cover with a lid. With the lid on, steam broccoli until tender, 5 to 6 minutes. Season with some salt and pepper.
Stir beans into rice (if you doubled the rice, remember to save half for Wednesday). If rice was made ahead (or has cooled down), reheat the rice and bean mixture in the microwave or in a frying pan with a bit of cooking oil.
When pork is finished cooking, remove and discard bay leaves. Shred pork with two forks and toss with cooking liquid. Taste and season with some additional salt and pepper, if needed.
Divide rice and beans between serving bowls and add shredded pork. Top with avocado, tomatoes, cilantro and lime wedges. Serve with broccoli on the side and enjoy!