Quick Recipe Version (TL;DR)
Quick Ingredients
- Pork: 4 lb (1.8 kg) boneless pork shoulder, 2 tsp kosher salt, 1 tsp black pepper
- Mojo marinade: 3/4 cup fresh orange juice, 1/4 cup fresh lime juice, 12 garlic cloves, 2 tsp dried oregano, 1 1/2 tsp ground cumin, 1/3 cup olive oil
- Black beans: 2 tbsp olive oil, 1 small yellow onion, 1 green bell pepper, 4 garlic cloves, 2 (15 oz) cans black beans, 1 cup chicken broth, 1 tsp ground cumin, 1 tsp dried oregano
- Rice: 2 cups long-grain white rice, 3 cups water, 1 1/2 tsp kosher salt
- Sweet plantains: 3 very ripe plantains, 1/2 cup neutral oil, 1/2 tsp kosher salt
- Mojo sauce for drizzling: reserved pan juices, 2 tbsp fresh lime juice, 2 tbsp olive oil
Do This
- 1. Blend mojo marinade; pour over pork; marinate 8–24 hours (refrigerated).
- 2. Roast pork covered at 300°F (150°C) for 3 hours; uncover and roast at 375°F (190°C) for 45–75 minutes until 195–205°F (90–96°C).
- 3. Simmer black beans 25–30 minutes while pork finishes.
- 4. Cook rice (absorption method) 18 minutes, then rest 10 minutes.
- 5. Fry ripe plantains 2–3 minutes per side until caramelized; salt.
- 6. Rest pork 20 minutes; shred; toss with a little pan mojo.
- 7. Plate pork with rice, black beans, and plantains; drizzle extra mojo sauce.
Why You’ll Love This Recipe
- Big, bright citrus-garlic flavor with tender, shreddable pork that feels special but is easy to pull off.
- A full platter meal: pork, rice, beans, and sweet plantains all in one satisfying spread.
- Make-ahead friendly: marinate overnight, reheat beautifully, and the mojo doubles as sauce.
- Perfect for casual entertaining because everyone can build their own plate.
Grocery List
- Produce: 12–16 garlic cloves, 2–3 oranges (for 3/4 cup juice) or bottled fresh orange juice, 4–6 limes (for 1/4 cup + 2 tbsp juice), 1 small yellow onion, 1 green bell pepper, 3 very ripe plantains, optional cilantro
- Dairy: None (optional: 1 tbsp butter for rice)
- Pantry: 1 (4 lb) boneless pork shoulder, olive oil, neutral frying oil (canola/vegetable), kosher salt, black pepper, dried oregano, ground cumin, 2 (15 oz) cans black beans, chicken broth (or water), long-grain white rice
Full Ingredients
Mojo-Marinated Roast Pork
- 1 boneless pork shoulder (also sold as pork butt), 4 lb (1.8 kg)
- 2 tsp kosher salt (plus more to taste)
- 1 tsp freshly ground black pepper
- 3/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 12 garlic cloves, peeled
- 2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 1/3 cup olive oil
Black Beans (Quick Simmer)
- 2 tbsp olive oil
- 1 small yellow onion, finely diced (about 1 cup)
- 1 green bell pepper, finely diced (about 3/4 cup)
- 4 garlic cloves, minced
- 2 (15 oz) cans black beans, do not drain
- 1 cup low-sodium chicken broth (or water)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp kosher salt, plus more to taste
- 1 tbsp fresh lime juice (optional but recommended)
White Rice
- 2 cups long-grain white rice, rinsed until the water runs mostly clear
- 3 cups water
- 1 1/2 tsp kosher salt
- 1 tbsp butter (optional)
Sweet Fried Plantains (Maduros)
- 3 very ripe plantains (skins mostly black), sliced on a diagonal into 1/2-inch pieces
- 1/2 cup neutral oil (canola or vegetable), plus more if needed
- 1/2 tsp kosher salt
Tangy Mojo Sauce for Drizzling
- Reserved pan juices and softened garlic from the roasting pan (skim fat to taste)
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- Kosher salt and black pepper, to taste
- 2 tbsp chopped cilantro (optional)
Step-by-Step Instructions
Step 1: Make the mojo marinade
Add the orange juice, lime juice, garlic cloves, dried oregano, cumin, olive oil, kosher salt, and black pepper to a blender. Blend until the garlic is finely chopped and the mixture looks a bit creamy and emulsified, about 20–30 seconds.
If you don’t have a blender, mince the garlic very finely and whisk everything together in a bowl (it will still be delicious; it just won’t be as uniformly blended).
Step 2: Marinate the pork (8–24 hours)
Pat the pork shoulder dry with paper towels. If there’s a thick fat cap, leave it on but score it lightly with a knife in a crosshatch pattern (cuts about 1/4 inch deep). This helps the mojo flavor work its way in.
Place the pork in a large zip-top bag or a nonreactive dish. Pour the mojo marinade over the pork, turning to coat well. Cover and refrigerate for at least 8 hours, or up to 24 hours. Turn the pork once or twice if you remember, so it marinates evenly.
Step 3: Start the roast low and slow
When you’re ready to cook, set the pork on the counter for 30 minutes to take the chill off (this helps it roast more evenly). Meanwhile, preheat the oven to 300°F (150°C).
Transfer the pork and all marinade to a large Dutch oven or a deep roasting pan. Cover tightly with a lid or heavy-duty foil.
Roast at 300°F (150°C) for 3 hours, until the pork is very tender and starting to collapse around the edges.
Step 4: Brown the pork and push it to shreddable
Remove the lid/foil and increase the oven temperature to 375°F (190°C). Continue roasting uncovered for 45–75 minutes, basting once or twice with the pan juices, until the top is deeply golden and a thermometer inserted into the thickest part reads 195–205°F (90–96°C).
Transfer the pork to a rimmed tray and let it rest for 20 minutes. Pour the pan juices into a heatproof measuring cup or bowl. Let it sit for a few minutes so the fat rises to the top; skim off some fat (leave a little for flavor).
Step 5: Simmer the black beans
While the pork is finishing (or resting), heat 2 tbsp olive oil in a medium pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, 6–8 minutes. Add the minced garlic and cook 30 seconds, just until fragrant.
Add the black beans (with their liquid), chicken broth, cumin, oregano, and 1/2 tsp salt. Bring to a simmer, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until slightly thickened.
For a creamier texture, mash about 1/2 cup of beans against the side of the pot and stir them back in. Finish with 1 tbsp lime juice (optional) and adjust salt to taste.
Step 6: Cook the rice
In a medium saucepan with a tight-fitting lid, combine the rinsed rice, water, and salt (and butter if using). Bring to a boil over high heat.
Stir once, then reduce heat to low, cover, and cook for 18 minutes. Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork.
Step 7: Fry the sweet plantains
Heat the neutral oil in a large skillet (cast iron works great) over medium heat until shimmering, about 350°F (175°C) if you’re using a thermometer.
Add the plantain slices in a single layer (work in batches). Fry until caramelized and deep golden brown, 2–3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with the salt while hot.
Step 8: Shred the pork and make the tangy mojo sauce
Shred the rested pork using two forks, discarding any large pieces of fat. Spoon a few tablespoons of the skimmed pan juices over the meat and toss so it’s juicy and glossy.
To make a quick drizzling sauce, whisk together 1/2 cup of the skimmed pan juices with 2 tbsp fresh lime juice and 2 tbsp olive oil. Taste and season with salt and pepper as needed. Stir in chopped cilantro if you like.
Step 9: Build the platter and serve
Arrange the shredded mojo pork on a large serving platter. Add piles (or bowls) of white rice and black beans, and tuck the sweet plantains alongside.
Drizzle some mojo sauce over the pork and serve the rest at the table for everyone to add more. If you want a little extra brightness, add lime wedges on the side.
Pro Tips
- Chase the temperature, not the clock: Pork shoulder becomes shreddable when it reaches 195–205°F (90–96°C). If it’s at 185°F, it will slice, not shred.
- Keep the pork moist: Don’t skip the covered roast time at 300°F (150°C). That gentle heat breaks down collagen without drying the exterior.
- Skim fat, but don’t remove all of it: A little fat in the pan juices makes the mojo sauce taste rich and authentic.
- Plantain ripeness matters: For sweet maduros, choose plantains with skins that are mostly black. Yellow plantains will fry up more starchy than sweet.
- Make the beans ahead: Black beans taste even better after sitting overnight; the spices mellow and deepen.
Variations
- Slow cooker pork: Marinate as written, then cook on LOW for 8 hours (or HIGH for 5 hours) until shreddable. Broil shredded pork on a sheet pan for 5–7 minutes for crispy edges.
- Spicier mojo: Add 1 minced jalapeño or serrano (or 1/2 tsp crushed red pepper flakes) to the marinade and/or drizzling sauce.
- Bowls instead of a platter: Serve over rice with beans, plantains, and a generous drizzle of mojo; add sliced avocado if you like.
Storage & Make-Ahead
Make-ahead: Marinate the pork up to 24 hours ahead. You can also cook the beans up to 3 days ahead and reheat gently with a splash of water or broth. Rice is best fresh, but it can be cooked 1 day ahead and rewarmed covered with a few teaspoons of water.
Refrigerate: Store pork, beans, rice, and plantains in separate airtight containers for up to 4 days. Keep mojo sauce in a sealed jar for up to 4 days (shake before using).
Freeze: Freeze shredded pork with some pan juices for up to 3 months. Thaw overnight in the refrigerator and rewarm gently in a covered pot or in a 325°F (163°C) oven until hot.
Reheat: Reheat pork with a splash of mojo/pan juices, covered, at 325°F (163°C) for 15–20 minutes or on the stovetop over low heat. Re-crisp plantains in a skillet with a thin film of oil for 1–2 minutes per side.
Nutrition (per serving)
Approximate, per 1/6 platter serving (pork, rice, beans, plantains, and sauce): 860 calories, 41 g protein, 92 g carbohydrates, 36 g fat, 10 g fiber, 1250 mg sodium. Values vary by pork fat content and how much oil is absorbed during frying.
