The mojo pork from this recipe can be used for so many dishes!  We made burrito bowls, but with the left overs plan to make quesadillas.  The pork has to cook for a LONG time…8-10 hours, so make sure you get this one going first thing in the morning.  I like to do make this recipe over the weekend so we use the leftover meat for lunches and dinner throughout the week.



(For the Mojo Pork)

3-4 lb. boneless pork butt, trimmed of excess fat, then cut into big pieces.—I think I actually used a pork shoulder, that’s all the grocery store had and it turned out just fine!

¾ C. chicken broth

½ C. orange juice

¼ C. lime juice

¼ C. lemon juice

1 onion, cut into big pieces

1 jalapeno pepper, sliced in half—I don’t like spicy things so as my husband said to “gut” the pepper and leave not seeds.  I think next time I might leave some seeds, since the end result without them was very mild, but don’t get me wrong yummy!

1 head garlic, cloves separated and peeled

1 ½ tsp. salt

1 tsp. dried oregano

½ tsp. pepper

½ tsp. cumin

½ tsp. smoked paprika

2 bay leaves


Add all ingredients for Mojo Pork to a large crock pot, then stir to combine.  Cook on low for 8-10 hours or until pork shreds easily with a fork.



(Cuban-Style Black Beans)

1 Tbsp. extra virgin olive oil

½ onion, chopped

½ green pepper, chopped

2 cloves garlic, minced

Salt and pepper to taste

½ tsp. dried oregano

1 C. chicken broth

2 Tbsp. while vinegar

15 oz. can black beans, drained and rinsed


DIRECTIONS (Cuban-Style Black Beans):

Heat oil in a large skillet over medium heat.  Add bell pepper and onion, season with salt and pepper, and then sauté until veggies are tender, 5-6 minutes.  Add garlic then sauté for one additional minute.  Add dried oregano, black beans, chicken broth, and vinegar then simmer until most of the broth has been absorbed and the beans are tender.  Taste, add salt and pepper if necessary.


Serve pork and beans over rice for burrito bowls.