Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Masitas de Puerco
Congri
Mojo Sauce
Method
Masitas de Puerco
- 1
Marinate the Pork
In a large bowl, combine the pork shoulder, garlic cloves (minced), orange juice, lime juice, cumin, salt, and black pepper. Mix well and let it marinate for at least 2 hours or overnight in the refrigerator for best flavor.
- 2
Cook the Pork
Preheat your oven to 350°F (175°C). Heat olive oil in a large skillet over medium-high heat. Remove the pork from the marinade and sear it on all sides until browned. Transfer the pork to a roasting pan and cover with aluminum foil. Roast for about 1.5 to 2 hours or until the pork is tender.
- 3
Shred the Pork
Once cooked, remove the pork from the oven and let it rest for 10 minutes. Shred the pork using two forks and set aside.
Congri
- 4
Prepare the Beans
Rinse the black beans under cold water and soak them in water for at least 8 hours or overnight. Drain before cooking.
- 5
Cook the Congri
In a large pot, heat olive oil over medium heat. Sauté chopped onion, green bell pepper, and minced garlic until softened. Add the drained black beans, water, rice, bay leaf, and salt. Bring to a boil, then reduce heat to low and cover. Simmer for about 20-25 minutes or until the rice is cooked and the liquid is absorbed.
Mojo Sauce
- 6
Make the Mojo Sauce
In a blender, combine the garlic cloves, orange juice, lime juice, olive oil, cumin, and salt. Blend until smooth. Adjust seasoning to taste.
