Get ready to transform your dinner routine with these incredible Cuban Mojo Pork Bowls! This vibrant dish combines tender, citrus-marinated pork with colorful vegetables and rice, creating a perfect balance of flavors that’ll transport you straight to the streets of Havana. I love how this recipe brings together bold Cuban seasonings with fresh ingredients for a meal that’s both exciting and comforting.
Ingredients
For the Mojo Pork:
- 3 lbs pork shoulder, cut into 1-inch cubes
- 8 cloves garlic, minced
- 1/2 cup orange juice (freshly squeezed)
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp black pepper
- 1 1/2 tsp salt
For the Bowls:
- 3 cups cooked white rice
- 2 cups black beans, drained and rinsed
- 2 ripe plantains, sliced
- 1 red onion, thinly sliced
- 2 cups fresh mango, diced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Combine garlic, orange juice, lime juice, olive oil, cumin, oregano, salt, and pepper in a large bowl. Whisk until well combined.
- Add the pork cubes to the marinade, ensuring they’re well coated. Cover and refrigerate for at least 4 hours or overnight for best results.
- Preheat your oven to 325°F (165°C).
- Transfer the pork and marinade to a Dutch oven or deep roasting pan. Cover tightly with foil or a lid.
- Cook for 2-2.5 hours, or until the pork is tender and easily pulls apart.
- While the pork cooks, prepare your rice according to package instructions.
- Heat a tablespoon of oil in a skillet and fry the plantain slices until golden brown on both sides.
- Assemble your bowls: Start with a base of rice, add the mojo pork, black beans, fried plantains, mango, and red onion.
- Garnish with fresh cilantro and serve with lime wedges.
Cook Time and Serving Size
Prep Time: 20 minutes
Marinating Time: 4-12 hours
Cook Time: 2.5 hours
Total Time: 3 hours (plus marinating)
Servings: 6-8 portions
Recipe Notes
- Don’t skip the marinating time – it’s crucial for developing those authentic Cuban flavors.
- If you can’t find plantains, sweet potatoes make a great substitute.
- For extra flavor, toast your cumin seeds before grinding them.
- The pork can be made in a slow cooker on low for 8 hours if you prefer.
- Leftover mojo pork stays good in the fridge for up to 4 days and actually tastes even better the next day.
- For meal prep, store components separately and assemble when ready to eat.
- Make sure to let the meat rest for 10-15 minutes before shredding for the juiciest results.
Cuban Mojo Pork Bowls
This vibrant dish combines tender, citrus-marinated pork with colorful vegetables and rice, creating a perfect balance of flavors that'll transport you straight to the streets of Havana.
Ingredients
- 3 lbs pork shoulder cut into 1-inch cubes
- 8 cloves garlic minced
- 1/2 cup orange juice freshly squeezed
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp black pepper
- 1 1/2 tsp salt
- 3 cups cooked white rice
- 2 cups black beans drained and rinsed
- 2 ripe plantains sliced
- 1 red onion thinly sliced
- 2 cups fresh mango diced
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Combine garlic, orange juice, lime juice, olive oil, cumin, oregano, salt, and pepper in a large bowl. Whisk until well combined.
- Add the pork cubes to the marinade, ensuring they're well coated. Cover and refrigerate for at least 4 hours or overnight for best results.
- Preheat your oven to 325°F (165°C).
- Transfer the pork and marinade to a Dutch oven or deep roasting pan. Cover tightly with foil or a lid.
- Cook for 2-2.5 hours, or until the pork is tender and easily pulls apart.
- While the pork cooks, prepare your rice according to package instructions.
- Heat a tablespoon of oil in a skillet and fry the plantain slices until golden brown on both sides.
- Assemble your bowls: Start with a base of rice, add the mojo pork, black beans, fried plantains, mango, and red onion.
- Garnish with fresh cilantro and serve with lime wedges.
