Cuban Roast Pork Bowl
Serves 6
Prep Time: 25 minutes plus marinating time
Cook Time: 3 hours 45 minutes
BEER PAIRING
Pair with an Herb and Spiced Beer like Revolver Sidewinder
Let the citrusy aromas in Revolver Sidewinder play off the citrus, garlic and herbs in the mojo sauce to brighten the flavor of the pork.
The slow-roasted pork gets its mojo from the marinade and braising sauce—citrus juice, herbs and spices are the real heroes. Keep it cool and let the citrusy aromas in Revolver Sidewinder play off the citrus, garlic and herbs in the mojo sauce and brighten the flavor of the pork, while hop notes of mango and passion fruit add a tropical twist.
INGREDIENTS
1 cup orange juice
½ cup lime juice
¼ cup extra virgin olive oil
8 cloves garlic, minced
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
4 pounds bone-in pork shoulder
1 tablespoon chopped mint
1 tablespoon chopped oregano
6 cups cooked white rice
3 cups cooked black beans
2 avocados, sliced
6 radishes, sliced
PREPARATION
STEP 1
In a food processor or blender, puree orange and lime juice, oil, garlic, cumin, dried oregano and salt. Reserve ½ cup of the marinade for future use. Place pork shoulder and remaining marinade in a food-grade sealable bag, press air out to seal and marinate in the refrigerator for 3 hours to overnight.
STEP 2
Set pork out in room temperature 30 minutes prior to cooking. Preheat oven to 325°F. Place pork in a heavy-bottomed pot with marinade, cover and roast for 3 hours until tender. Uncover and continue to roast for an additional 30 to 45 minutes until the roast is golden and falling off the bone. Shred the pork with forks, discarding any fat, and create a mojo sauce by combining the remaining braising liquid with the reserved marinade, mint and fresh oregano.
STEP 3
Making sure the rice and beans are warm, place 1 cup rice, ½ cup beans, 1 cup shredded pork and avocado and radish slices in 6 serving bowls. Top each serving with mojo sauce and serve.
Note: Pork and mojo sauce can be made a day in advance and reheated before serving.
Ingredients
INGREDIENTS
1 cup orange juice
½ cup lime juice
¼ cup extra virgin olive oil
8 cloves garlic, minced
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
4 pounds bone-in pork shoulder
1 tablespoon chopped mint
1 tablespoon chopped oregano
6 cups cooked white rice
3 cups cooked black beans
2 avocados, sliced
6 radishes, sliced
Preparation
PREPARATION
STEP 1
In a food processor or blender, puree orange and lime juice, oil, garlic, cumin, dried oregano and salt. Reserve ½ cup of the marinade for future use. Place pork shoulder and remaining marinade in a food-grade sealable bag, press air out to seal and marinate in the refrigerator for 3 hours to overnight.
STEP 2
Set pork out in room temperature 30 minutes prior to cooking. Preheat oven to 325°F. Place pork in a heavy-bottomed pot with marinade, cover and roast for 3 hours until tender. Uncover and continue to roast for an additional 30 to 45 minutes until the roast is golden and falling off the bone. Shred the pork with forks, discarding any fat, and create a mojo sauce by combining the remaining braising liquid with the reserved marinade, mint and fresh oregano.
STEP 3
Making sure the rice and beans are warm, place 1 cup rice, ½ cup beans, 1 cup shredded pork and avocado and radish slices in 6 serving bowls. Top each serving with mojo sauce and serve.
Note: Pork and mojo sauce can be made a day in advance and reheated before serving.
