Mojo Pork with Black Beans, Cilantro Rice and Pickled Red Onions
This recipe hails from Epcot's Food and Wine Festival at Walt Disney World. The mojo pork is slow-cooked and served with a simple cilantro-lime rice, black beans, and pickled red onions for a complete meal.
3-to-4-poundboneless pork buttcut into 4 to 5 pieces
1teaspoonfreshly ground black pepper
¼cupfresh lime juice
¼cupfresh lemon juice
1small white onioncoarsely chopped
Cilantro Lime Rice:
1bunch fresh cilantrostems removed and minced
3tablespoonsfresh lime juice
½cupolive oil(I only used about 2 tablespoons)
1small white onionchopped
1small red bell pepperchopped
1small green bell pepperchopped
3(15-ounce) cans black beansdrained and rinsed
¼teaspoonchili pepper flakes
1tablespoonchopped fresh cilantroplus more for garnish
2tablespoonsred wine vinegar
Pickled red onionsfor serving
For mojo pork: Season pork with salt and pepper. Place all ingredients in slow cooker, mixing well. Cook 8 to 10 hours on low, 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.