Puerto Rican Passion Fruit Pork Shoulder with Pigeon Pea and Pumpkin Rice

Instructions

1. 1

   1. Preheat the oven to 375 °F / 190 °C.

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   2. In a large bowl, combine the passion fruit pulp, half of the crushed garlic, dried oregano, ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons olive oil, apple cider vinegar, 1/4 cup of the sofrito, half of the diced onion, and half of the diced red bell pepper.

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   3. Add the pork shoulder cubes to the passion fruit marinade and toss well to coat. Let rest for 15 minutes in a cool spot while you prepare the remaining components.

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   4. Heat 1 tablespoon olive oil in a large oven-safe pot or skillet over medium-high heat. Brown the pork in batches for 6 to 8 minutes, adding the marinade as well, until lightly colored. Add the bay leaves, cover, and bake for 55 to 65 minutes at 375 °F / 190 °C, until the pork is tender.

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   5. While the pork bakes, heat a large skillet over medium heat with the remaining oil. Sauté the rest of the garlic, onion, and red bell pepper for 3 minutes. Add the remaining sofrito, tomato paste, and ground annatto; cook 2 minutes more.

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   6. Stir in the pumpkin cubes, cooked pigeon peas, green olives, and chicken broth. Season with the remaining salt and black pepper. Cook for 8 to 10 minutes, until the pumpkin is tender and the liquid reduces slightly.

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   7. Add the cooked white rice to the skillet and gently mix so it absorbs the sofrito and sauce. Cook for 4 to 5 minutes, stirring, until the mamposteao is fully heated through.

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   8. Remove the bay leaves from the baked pork. If you want a thicker sauce, return the pot or skillet to the oven uncovered for 5 more minutes at 400 °F / 205 °C.

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   9. Fold half of the fresh cilantro into the mamposteao and serve the rice in shallow bowls. Spoon the pork and its passion fruit sauce over the top and finish with the remaining fresh cilantro.

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    10. Serve hot and adjust salt if needed just before bringing it to the table.