Mojo Pork with Rice and Beans

Ingredients

• 2 lb pork shoulder
• 1 cup orange juice
• ½ cup lime juice
• 6 clove garlic
• 1 tsp cumin
• ½ tsp oregano
• 1½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1½ cup white rice
• 3 cup water
• 15 oz canned black beans
• ½ onion
• ½ bell pepper (optional)
• ¼ cup cilantro (optional)

Steps

1. Trim excess fat from pork shoulder and cut into 2-inch chunks. In a large bowl, whisk together orange juice, lime juice, minced garlic, cumin, oregano, salt, and pepper to create the mojo marinade.
2. Add pork to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
3. Preheat oven to 325°F (160°C). Transfer pork and marinade to a Dutch oven or oven-safe pot. Cover and braise in the oven for 2-2.5 hours, or until pork is very tender and easily shreds.
4. While pork cooks, prepare the rice: rinse rice thoroughly. In a medium saucepan, combine rice and 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed.
5. For the beans: drain and rinse black beans. Dice half an onion and, if using, half a bell pepper. In a separate saucepan, heat 1 tbsp olive oil over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Add black beans and a splash of water, simmer for 5-7 minutes.
6. Once pork is tender, remove from oven. Shred the pork using two forks, then stir it back into the cooking liquid. Serve the shredded mojo pork over the cooked white rice, with black beans on the side. Garnish with fresh cilantro if desired.