Cuban Mojo Marinated Pork Bowls

• 1 1/2 pounds pork shoulder, thinly sliced
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups cooked white rice
• 2 cups black beans, cooked
• 1 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Steps

1. 1 In a large bowl, whisk together orange juice, lime juice, olive oil, garlic, cumin, oregano, salt, and pepper to make the marinade.
2. 2 Add pork slices to the marinade, ensuring they are well coated. Marinate for at least 30 minutes, or up to 4 hours in the fridge.
3. 3 Preheat a grill or skillet over medium-high heat. Cook the marinated pork until browned and cooked through, about 5 minutes per side.
4. 4 While the pork cooks, prepare your bowls with rice, black beans, and diced red bell pepper.
5. 5 Slice the cooked pork and arrange it over the bowls.
6. 6 Garnish with fresh cilantro and serve with lime wedges on the side.

Equipment

• Large bowl
• Whisk
• Grill or skillet

Variations

• Substitute pork with chicken for a lighter option.

Substitutions

• If orange juice is unavailable, use grapefruit juice for a similar tang.

Pairings

• Cuban bread or plantains on the side

Nutrition

Tips

• For extra flavor, marinate the pork overnight in the fridge.
• If you prefer a smokier taste, cook the pork on a grill.

Storage

Store in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of avocado slices or a simple green salad.

FAQ