Cuban Shredded Pork in Pineapple-Garlic Mojo with Soft Moros Rice and Roasted Squash

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. In a large bowl, mix the orange juice, lime juice, crushed pineapple, half of the minced garlic, 1 tablespoon vegetable oil, cumin, oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.

2. 2

   Place the pork shoulder in a heavy pot or Dutch oven and cover it with the mojo mixture. Add the bay leaf and half of the sliced onion. Cover and cook over medium-low heat for 90 minutes, stirring once or twice and adding 120 ml / 1/2 cup water or broth if needed so it does not dry out.

3. 3

   While the pork cooks, toss the squash with 1 tablespoon vegetable oil, brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a tray and roast for 30 to 35 minutes at 220°C / 425°F, turning halfway through, until browned and tender.

4. 4

   When the pork is very tender, remove it from the pot and shred it with two forks. Discard the bay leaf. Return the shredded pork to the pot with its juices and cook uncovered for 15 more minutes so the pineapple-garlic mojo reduces around the meat.

5. 5

   For the soft moros, heat 1 tablespoon vegetable oil in a saucepan. Sauté the remaining onion for 4 minutes. Add the remaining garlic and cook 30 seconds more.

6. 6

   Add the rinsed white rice and stir for 1 minute to lightly toast it. Add the cooked black beans with 120 ml / 1/2 cup of their cooking liquid and 360 ml / 1 1/2 cups water or broth. Add 1/2 teaspoon salt and the remaining black pepper. Bring to a boil.

7. 7

   Once boiling, reduce the heat to low, cover, and cook the moros for 18 to 20 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let rest, covered, for 10 minutes before fluffing with a fork.

8. 8

   Taste the pork and adjust salt if needed. Serve a base of soft moros, spoon the shredded pork in pineapple mojo on top, and add the roasted squash on the side. Finish with chopped fresh cilantro over everything.