Mojo Pork with Black Beans, Cilantro Rice and Pickled Red Onions

March 15, 2017 (Last Updated: February 21, 2020)
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My sister recently upgraded her Crock Pot to an Instant Pot, and thus passed her Crock Pot down to me. Believe it or not, this was my first ever slow cooker. I usually braise and stew meat the old fashioned way, in my beloved Le Creuset French oven, or something similar, for several hours on the stove top. It never occurred to me to purchase a Crock Pot myself, but when gifted one it made sense to break it out and make something slow-cooked.

Speaking of my sister, she was at Disney World last week with her family (WITHOUT ME!) so as disappointing as that is, I figured I would use the Crock Pot to prepare a Disney recipe, so I wouldn’t feel quite so depressed about it (I’ll be going again in September, so I suppose I can forgive them).

I’m really loving The Best of Epcot Festivals Cookbook, which I purchased this past December at Epcot. It includes wonderful recipes from both the International Food and Wine Festival and the International Flower and Garden Festival. The recipe I’m sharing today was featured on the menu last year at the Food and Wine Festival’s Islands of the Caribbean outdoor kitchen.

Mojo Pork with Black Beans, Cilantro Rice and Pickled Red Onions is the ultimate Caribbean comfort. Pork butt slowly simmers in a combination of orange, lime, and lemon juices, white vinegar, garlic, onion, and oregano until it literally falls apart. I removed the pork pieces to shred them, then strained the braising liquid to remove the chunks of onion and spices, then returned the pork back to the Crock Pot with some of the reserved braising liquid to keep the meat moist.

To accompany the slightly acidic, meltingly tender pork is an herbaceous cilantro lime rice and cumin-and-oregano-scented black beans with sauteed onion, garlic, and bell peppers.

The finished dish is served with pickled red onions, but alas the recipe in the cookbook left out any mention of them outside the actual title of the recipe, so I’ve simply linked to a quick pickled red onion recipe on my blog, but you can use any recipe you prefer. The slightly sweet, acidic onions pack a punch, and balance out the richness of the pork very nicely.

Although it’s not quite a replacement for an actual trip to Disney, this mojo pork is delicious and satisfying. It will also make your entire house smell magical!

Mojo Pork with Black Beans, Cilantro Rice and Pickled Red Onions

Victoria
Prep Time 20 mins
Cook Time 8 hrs
Total Time 8 hrs 20 mins
Course Main Course
Cuisine Caribbean
Servings 6 to 8 servings
Calories 910 kcal

Ingredients
  

Mojo Pork

  • 3-to-4- lb boneless pork butt cut into 4 to 5 pieces
  • 2 tablespoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup white vinegar
  • 1 cup orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1 small white onion coarsely chopped
  • 2 cloves garlic chopped
  • 1 teaspoon dried oregano

Cilantro Lime Rice

  • 2 cups long-grain rice
  • 2 teaspoons salt
  • 1 teaspoon olive oil
  • 1 bunch fresh cilantro stems removed and minced
  • 3 tablespoons fresh lime juice

Black Beans

  • 1/2 cup olive oil I only used about 2 tablespoons
  • 1 small white onion chopped
  • 1 small red bell pepper chopped
  • 1 small green bell pepper chopped
  • 1 tablespoon minced garlic
  • 3 (15-ounce) cans black beans drained and rinsed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili pepper flakes
  • 1 tablespoon chopped fresh cilantro plus more for garnish
  • 2 tablespoons red wine vinegar
  • Pickled red onions for serving

Instructions
 

  • For mojo pork: Season pork with salt and pepper. Place all ingredients in slow cooker, mixing well. Cook 8 to 10 hours, or until pork is tender and easy to pull apart. Cool slightly and shred with two forks.
  • For cilantro lime rice: Bring 4 cups of water to a boil, stir in rice, salt, and oil, reduce heat and simmer, cover and cook until rice is tender, about 15 minutes. Stir in cilantro and lime juice. Set aside and keep warm.
  • For black beans: Heat oil in a large saucepan and saute onion, red and green peppers and garlic over medium heat for about 5 minutes. Add black beans, oregano, cumin, pepper flakes and cilantro and cook 5 minutes, stirring occasionally. Stir in red wine vinegar. Simmer or keep warm until ready to serve.
  • To serve: Scoop serving of rice into bowl, spoon black beans on top, then shredded pork. Top with fresh chopped cilantro and pickled red onions.

Notes & Nutrition

Adapted from The Best of Epcot Festivals Cookbook–originally served at Islands of the Caribbean outdoor kitchen at the 2016 Epcot International Food and Wine Festival
Servings 6.0 * calories 1213 * Total Fat 62 g * Saturated Fat 19 g * Monounsaturated Fat 1 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 163 mg * Sodium 3637 mg * Potassium 1053 mg * Total Carbohydrate 98 g * Dietary Fiber 12 g * Sugars 5 g * Protein 62 g
Servings 8.0 * calories 910 * Total Fat 47 g * Saturated Fat 14 g * Monounsaturated Fat 0 g * Polyunsaturated Fat 0 g * Trans Fat 0 g * Cholesterol 123 mg * Sodium 2728 mg * Potassium 789 mg * Total Carbohydrate 74 g * Dietary Fiber 9 g * Sugars 4 g * Protein 47 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*

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