Cuban Style Mojo Pork Rice Bowls

• 1 ½ pounds pork shoulder
• ½ cup fresh lime juice
• ¼ cup fresh orange juice
• ¼ cup olive oil
• 4 garlic cloves, minced
• 1 teaspoon oregano
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups cooked white rice
• ½ cup diced red onion
• ¼ cup chopped cilantro
• Optional: sliced avocado for garnish

Steps

1. 1 In a bowl, whisk together lime juice, orange juice, olive oil, garlic, oregano, cumin, salt, and pepper. Pour over pork in a ziplock bag and marinate for at least 1 hour.
2. 2 Preheat oven to 375°F. Transfer pork to a baking dish and bake for 30 minutes, or until tender.
3. 3 Shred the pork with two forks.
4. 4 Divide cooked rice into four bowls.
5. 5 Top each bowl with shredded pork, red onion, and cilantro.
6. 6 Serve with avocado slices if desired.

Equipment

• Baking dish
• Ziplock bag

Variations

• For a spicier kick, add diced jalapeños to the mojo marinade.
• Substitute chicken for pork to make Mojo Chicken Rice Bowls.

Substitutions

• If fresh lime or orange juice isn't available, use bottled juice, though fresh is preferred for brightness.

Pairings

• A crisp, cold lager or a citrusy mojito complements the flavors beautifully.

Nutrition

Tips

• For a deeper flavor, marinate the pork overnight in the refrigerator.
• If you're short on time, cook the pork in a skillet over medium heat for 10-12 minutes per side before shredding.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Pair with a fresh mango salsa or a simple black bean salad for added texture and flavor.

FAQ