Cuban Pork Feast For Two Recipe

Name: Cuba Libre Restaurant & Rum Bars Cuban Pork Feast For Two Recipe
Cook time: 4 h
Total time: 4 h
Yield: 2 servings
Cuisine: Cuban
Ingredients: 1.5 lbs Pork Shoulder; 6 to taste Garlic cloves; 0.5 cups Orange juice; 0.25 cups Lime juice; 2 tsp Cumin; 1 tsp Oregano; 1 tsp Salt; 0.5 tsp Black pepper; 2 tbs Olive oil; 1 medium Onion, sliced; 1 medium Bell pepper, sliced; 0.25 cups Cilantro, chopped; 1 cups Rice; 15 oz Black beans, canned; 2 medium Plantains, sliced

Inspired by Cuba Libre Restaurant & Rum Bar

Time4h

Serves2

A feast featuring traditional Cuban pork dishes.

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Ingredients

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Cuban Pork Feast Ingredients

1 1/2 lbs Pork Shoulder

6 to taste Garlic cloves

1/2 cups Orange juice

1/4 cups ReaLime juice

2 tsp Cumin

1 tsp Oregano

1 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs olive oil

1 medium Onion, sliced

1 medium Bell pepper, sliced

1/4 cups Cilantro, chopped

1 cups Rice

15 oz Black beans, canned

2 medium Plantains, sliced

Method

Cooking Directions

Marinate the Pork

In a bowl, combine garlic, orange juice, lime juice, cumin, oregano, salt, and black pepper. Add the pork shoulder and marinate for at least 2 hours, preferably overnight.

Cook the Pork

Preheat the oven to 300°F (150°C). Heat olive oil in a large Dutch oven over medium heat. Sear the marinated pork on all sides until browned. Remove from the pot.

Sauté Vegetables

In the same pot, add onion and bell pepper. Sauté until softened, about 5 minutes.

Roast the Pork

Return the pork to the pot, cover, and place in the oven. Roast for 3-4 hours until the pork is tender and easily shredded.

Prepare Rice and Beans

While the pork is roasting, cook rice according to package instructions. Heat canned black beans in a saucepan until warmed through.

Fry Plantains

In a skillet, heat oil over medium heat. Fry sliced plantains until golden brown on both sides. Drain on paper towels.

Serve

Once the pork is done, shred it and serve with rice, black beans, fried plantains, and garnish with chopped cilantro.