Cuban Braised Pork in Pineapple and Sweet Pepper Sofrito with Fluffy Moros

Instructions

1. 1

   In a bowl, marinate the pork shoulder with the orange juice, lime juice, 4 minced garlic cloves, 1 teaspoon cumin, 1/2 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well and let it rest in the refrigerator for 20 minutes.

2. 2

   Heat a heavy pot or Dutch oven over medium-high heat. Add 2 tablespoons vegetable oil and, once hot, brown the drained pork in batches for 6 to 8 minutes until well colored. Set the pork aside and reserve the marinade.

3. 3

   In the same pot, add the onion, reserving about 1/4 cup for the moros, along with the sweet pepper or red bell pepper. Cook for 4 minutes until softened. Add the fresh pineapple and cook 2 minutes more so it lightly caramelizes.

4. 4

   Add the crushed tomato, bay leaf, remaining cumin, remaining oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 3 minutes, stirring, until the sofrito thickens slightly.

5. 5

   Return the pork to the pot and pour in the reserved marinade along with the chicken broth or water. Once it reaches a gentle boil, reduce to medium-low heat, cover, and cook for 45 to 50 minutes, stirring occasionally, until the pork is tender and the sauce is thick and glossy.

6. 6

   While the pork cooks, make the moros. In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the reserved onion and the remaining 2 minced garlic cloves; sauté for 2 minutes.

7. 7

   Add the white rice and stir for 1 minute to lightly toast it. Add the cooked black beans, their liquid if available, the water, 1/4 teaspoon salt, and a pinch of black pepper. Stir well and bring to a boil.

8. 8

   Once boiling, reduce the heat to very low, cover, and cook for 18 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 10 minutes. Then fluff the moros with a fork.

9. 9

   If you want to keep the pork warm while the rice rests, place it covered in a 200 °F / 95 °C oven for up to 10 minutes.

10. 10

    Remove the bay leaf from the pork, adjust salt if needed, and finish with the chopped fresh cilantro. Serve the braised pork over or alongside the fluffy moros, with some of the pineapple-sofrito sauce spooned on top.