Cuban Mojo Pork Bowl
Marinated and roasted pork shoulder with citrus, garlic, and oregano served over rice or starchy base. Assembled bowl with swappable proteins, grains, and vegetable sides.
Ingredients
Method
Pat pork shoulder dry with paper towels. In a bowl, whisk together minced garlic, fresh oregano, orange juice, lime juice, olive oil, cumin, salt, and black pepper.
Place pork chunks in a roasting pan or large container. Pour marinade over pork, turning to coat all sides. Cover and refrigerate for at least 2 hours, up to 24 hours.
Preheat oven to 375°F (190°C). Arrange pork in a single layer in the roasting pan; do not drain marinade. Roast uncovered for 75–90 minutes until pork is fork-tender and internal temperature reaches 190°F (88°C).
Remove from oven and let pork rest in the pan for 5 minutes. Shred or pull meat into bite-sized pieces using two forks.
Divide cooked rice among serving bowls. Top each bowl with pulled pork and any pan juices.
Arrange sliced red onion and bell pepper strips around the pork. Sprinkle with fresh cilantro and a squeeze of lime juice. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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