Cuban Mojo Pork with Black Beans and Rice
Citrus and garlic marinade is the base of a good mojo, and pork takes to it better than almost any other protein I cook with. Black beans and rice are the classic pairing, and there's not much reason to change what already works.
Orange juice in the marinade does more than a plain vinegar-based one would, adding sweetness that balances all that garlic and cumin. The pork picks up a lot of that citrus flavor even with a fairly short marinating time.
Black beans and rice are a natural pairing for mojo pork, and I don't try to reinvent that combination. This is a straightforward recipe that leans on a good marinade rather than a complicated technique.
The recipe card has the full ingredient breakdown and cook time for all ten portions. Let the pork cool before dividing everything into containers, then refrigerate what you'll eat within four days and freeze the rest. This mojo pork is a good citrusy change of pace from my other pork recipes.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Cuban Mojo Pork with Black Beans and Rice
YIELD
10 portions
ESTIMATED NUTRITION
590 calories • 55g protein • 47g carbs • 19g fat per portion
What I really like about this recipe is how much the citrus marinade brightens up the pork without a long marinating time.
Ingredients
• 5 lb pork shoulder, cubed
• 7 1/2 cups cooked rice
• 2 1/2 cans black beans, drained
• 1 cup orange juice
• 3 tbsp olive oil
• 2 tbsp cumin
• 5 tsp oregano
• 8 cloves garlic, minced
Directions
1. Whisk orange juice, garlic, cumin, and oregano into a marinade; toss with the pork.
2. Sear the pork in olive oil until browned, then reduce heat and cook through, 12–15 minutes.
3. Warm the black beans.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers with rice.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
