Cuban Mojo Pork Platter for 6 (Oven-Roasted)

Cuban · 4 hours · 6 servings

Tender citrus-marinated pork roast served with flavorful black beans, fluffy white rice, sweet caramelized plantains, and crispy yuca fries—a hearty Cuban feast.

Ingredients

• 6 lb boneless pork shoulder
• 8 garlic cloves, minced
• 2 oranges, juiced (about 1 cup)
• 4 limes, juiced (about 3/4 cup)
• 1/2 cup olive oil
• 2 tsp dried oregano
• 2 tsp ground cumin
• 2 tsp salt
• 1 tsp black pepper
• 1 large onion, sliced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 green bell pepper, diced
• 1 onion, diced (for beans)
• 4 garlic cloves, minced (for beans)
• 1 tsp cumin (for beans)
• 2 tbsp olive oil (for beans)
• 2 cups long-grain white rice
• 4 cups chicken broth
• 4 ripe plantains, peeled and sliced diagonally
• 4 tbsp butter
• 1/4 cup brown sugar
• 2 lb yuca root, peeled and cut into fries
• Vegetable oil for frying
• Salt to taste

Instructions

1. Combine garlic, orange juice, lime juice, olive oil, oregano, cumin, salt, pepper, and sliced onion in a blender; blend until smooth to make mojo marinade.
2. Score pork shoulder and rub with 1/2 cup marinade; place in a large bowl or bag with remaining marinade. Refrigerate for at least 4 hours or overnight.
3. Preheat oven to 325°F. Place pork in a roasting pan with marinade; cover with foil. Roast for 3 hours, then uncover and roast 1 more hour until internal temp reaches 195°F. Rest 20 minutes before slicing.
4. While pork roasts, prepare black beans: Heat 2 tbsp olive oil in a pot over medium heat. Sauté diced onion, bell pepper, and garlic for 5 minutes. Add beans, cumin, and 1/2 cup water; simmer 20 minutes. Season with salt.
5. For rice: In a pot, bring chicken broth to boil. Add rice, reduce heat, cover, and simmer 18 minutes until fluffy. Fluff with fork.
6. For plantains: Heat 2 tbsp butter in a skillet over medium heat. Add plantain slices; cook 3 minutes per side until golden. Sprinkle with brown sugar and cook 2 more minutes until caramelized.
7. For yuca fries: Boil yuca in salted water for 15 minutes until tender. Drain, pat dry. Heat 2 inches vegetable oil to 350°F in a deep fryer or pot. Fry yuca in batches for 4-5 minutes until crispy golden. Drain on paper towels; salt immediately.
8. Serve sliced pork with beans, rice, plantains, and yuca fries.

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