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Ripe Plantain Slices with Mojo Pork

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Total Time: 7 hours
Servings: 6 Servings

Ingredients

For the BIG BANANA Ripe Plantain Slices

For the Mojo Pork

  • 8 medium cloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons freshly ground black pepper
  • ¼ cup minced fresh oregano leaves
  • ½ cup fresh juice from 1 to 2 oranges see note
  • ¼ cup fresh juice from 3 to 4 limes see note
  • ¼ cup extra-virgin olive oil
  • Kosher salt

For the Pork

  • 1 boneless pork shoulder roast, rind removed 6 to 8 pound; 3 to 3.5kg
  • ¼ cup finely chopped fresh mint leaves
  • 3 tablespoons finely chopped fresh oregano leaves
  • Lime wedges for serving

For the White Rice

  • 4 cups water
  • 2 cups long white grain rice rinsed and as much starch removed as possible
  • 2 tablespoons butter
  • Kosher salt

For the Black Beans

  • ¼ cup olive oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • ½ ea. Green pepper cut into strips
  • 2 15 oz cans black beans, do not drain
  • 1 cup water or more if needed
  • 2 bay leaves
  • few pinches cumin to taste
  • pinch oregano
  • 2 teaspoons red wine vinegar
  • salt and black pepper to taste

For the Parsley-Onion Mix

  • 1 medium onion finely chopped
  • 3 tablespoons fresh parsley finely chopped

Instructions

For the BIG BANANA Ripe Plantains Slices

  • Heat the oil in a large skillet over medium-high heat.
  • Carefully add the frozen plantain slices in a single layer (do not want to overlap).
  • Pan fry for 3-4 minutes, turning frequently.
  • Cook to a light golden brown.
  • Slowly remove from oil using a slotted spoon to drain the oil and place on a tray and cover with foil to keep warm.

For the Pork

  • Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil.
  • Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside.
  • Place in oven and roast for 3 hours.
  • Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer.
  • Remove pork from oven and let rest for 10 to 15 minutes.
  • Pour accumulated pork juices into a bowl and discard all except 1 cup.
  • Add reserved mojo to pork drippings, along with fresh chopped mint and oregano. Whisk together and season to taste with salt.
  • Serve pork by slicing or shredding.
  • Serve rice and plantains on the side. Any leftovers can be used for sandwiches.

For the Mojo

  • Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oilin a large bowl and whisk. Season to taste generously with salt.
  • Transfer half of mojo to a sealed container and reserve in the refrigerator.
  • Add pork to remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing
  • For the White Rice
  • In a medium saucepan over medium heat, bring water to a boil.
  • Add rice, butter, and a large pinch of salt.
  • Bring pan back to a simmer then lower heat and cook, covered, 18 minutes, or until rice is tender and water is absorbed.
  • Remove from heat and let sit, covered, 5 minutes, then fluff with a fork and serve.

For the Black Beans

  • Add oil to a medium-sized pot over medium heat.
  • Add vegetables and sauté until soft, about 3 minutes.
  • Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.
  • Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed).
  • Taste for salt and serve.

For the Parsley-Onion Mix

  • Combine and reserve for garnish
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