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A plate of mojo pork with pickled onions, black beans, and rice

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

Victoria
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.
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- pound 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.*