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Cuban Pork Plate Recipe

Name: Jerks of the Caribbeans Cuban Pork Plate Recipe
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 2 lbs pork shoulder (boneless), cut into 2–3 lb piece; 1 cups fresh orange juice; 0.5 cups fresh lime juice; 10 units garlic cloves, minced; 0.5 cups fresh cilantro, chopped; 3 tbs olive oil; 2 tsp dried oregano; 1 tsp ground cumin; 1 tsp ground black pepper; 2 tsp kosher salt; 2 cups long-grain white rice; 3.5 cups chicken broth or water; 2 tbs olive oil; 0.5 cups yellow onion, finely chopped; 1 tsp minced garlic; 1 tsp ground turmeric (or annatto oil); 0.5 tsp ground cumin; 1 units bay leaf; 1 tsp salt; 2 cups canned black beans, rinsed and drained; 1 tbs olive oil; 0.5 cups yellow onion, diced; 0.5 cups green bell pepper, diced (optional); 1 tsp minced garlic; 0.5 tsp ground cumin; 0.5 tsp ground oregano; 1 units bay leaf; 1 tbs lime juice; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Jerks of the Caribbean

Time3h 40m

Serves4

Make Cuban Pork Plate Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Mojo Marinade & Pork

2 lbs pork shoulder (boneless), cut into 2–3 lb piece

1 cups fresh orange juice

1/2 cups Fresh lime juice

10 units Garlic cloves, minced

1/2 cups Fresh cilantro, chopped

3 tbs olive oil

2 tsp Dried oregano

1 tsp Ground cumin

1 tsp ground black pepper

2 tsp kosher salt

Yellow Rice

2 cups Long-grain white rice

3 1/2 cups chicken broth or water

2 tbs olive oil

1/2 cups yellow onion, finely chopped

1 tsp minced garlic

1 tsp ground turmeric (or annatto oil)

1/2 tsp Ground cumin

1 units bay leaf

1 tsp Celtic sea salt

Black Beans

2 cups canned black beans, rinsed and drained

1 tbs olive oil

1/2 cups yellow onion, diced

1/2 cups green bell pepper, diced (optional)

1 tsp minced garlic

1/2 tsp Ground cumin

1/2 tsp ground oregano

1 units bay leaf

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Fried Plantains & Garnish

2 units ripe plantains (yellow with black spots)

1 cups vegetable oil (for frying)

2 tbs fresh cilantro, chopped (for garnish)

4 units Lime wedges

1/2 tsp Celtic sea salt

Method

Mojo Marinade & Pork

Make the mojo marinade

In a blender or food processor combine orange juice, lime juice, minced garlic, chopped cilantro, olive oil, oregano, cumin, black pepper, and kosher salt. Blend until smooth.

Marinate the pork

Place the pork shoulder in a large resealable bag or nonreactive container. Pour half of the mojo over the pork, reserving the other half for basting/cooking. Massage the marinade into the meat, remove excess air, and refrigerate at least 4 hours or preferably overnight.

Roast or braise the pork

Preheat oven to 325°F (165°C). Remove pork from fridge 30 minutes before cooking. Place pork in a roasting pan or Dutch oven fat side up. Pour reserved marinade around (not over) the pork. Cover tightly with a lid or foil and roast 2.5–3 hours until pork reaches an internal temperature of 195–205°F (90–96°C) and pulls apart easily. Alternatively, sear pork on all sides in a hot skillet for 3–4 minutes per side then braise covered at 325°F for the same time.

Shred and finish

Transfer pork to a cutting board and let rest 15 minutes. Shred with two forks, discarding any large pockets of fat. Skim fat from the pan juices and mix a few tablespoons of the reduced pan liquid into the shredded pork to keep it moist and flavorful. Keep warm while you finish the sides.

Yellow Rice

Rinse rice under cold water until runoff is clear. Drain well.

In a medium saucepan heat 2 tablespoons olive oil over medium heat. Add finely chopped onion and cook until translucent, about 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in the rinsed rice and toast for 1–2 minutes, coating grains in oil. Add turmeric (or annatto oil), cumin, bay leaf, chicken broth (or water) and salt. Bring to a simmer over medium-high heat.

Once simmering, reduce heat to low, cover tightly, and cook undisturbed for 18–20 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5–10 minutes. Fluff with a fork before serving.

Black Beans

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced onion and bell pepper (if using) and sauté until softened, 4–5 minutes. Add minced garlic and cook 30 seconds.

Add drained black beans, cumin, oregano and the bay leaf. Pour in 2–4 tablespoons water or reserved bean liquid to create a saucy consistency. Simmer gently for 6–8 minutes to allow flavors to meld.

Remove and discard bay leaf. Stir in lime juice and season with salt and black pepper to taste. Keep warm.

Fried Plantains & Garnish

Heat vegetable oil in a skillet over medium-high heat to about 350°F (175°C) — oil should shimmer but not smoke.

Peel plantains by cutting off both ends and making a shallow lengthwise cut through the skin, then remove peel. Slice plantains on the diagonal into 1/2-inch thick pieces.

Fry plantain slices in batches for 1.5–2 minutes per side until golden brown and caramelized. Transfer to a paper towel–lined plate and immediately sprinkle with 1/2 teaspoon salt.

Plate: divide rice, beans, shredded pork and fried plantains among 4 plates. Spoon any remaining pan juices over pork and garnish with chopped cilantro and lime wedges. Serve hot.