Bean Market Rice Bowl with Caribbean Mojo Roasted Pork
By Nettie Colón
- 1 pound of dried beans from Bean Market
- 4 Tablespoons olive oil
- 1 onion, diced small
- 1 Tablespoon of minced garlic
- 2 Tablespoons of sherry vinegar
- ¼ cup of vegetable stock or more if needed (water can be used as well)
- Salt & pepper to taste
Mojo Roasted Pork
- 1⁄2 cup pineapple or orange juice
- 1⁄4 cup apple cider vinegar
- 1⁄2 cup olive oil
- 1 tsp. kosher salt
- 1⁄2 tsp. finely chopped fresh oregano
- 1⁄4 tsp. ground cumin
- 1⁄8 tsp. dried oregano
- 12 cloves garlic, chopped
- 2-3 pounds Boston Butt, Pork Butt or Pork Shoulder from Sunshine Harvest Farm
- cooked rice or other grain
- chopped herbs (cilantro, green onions), optional for serving
- sauteed greens or vegetable of choice!
Soak beans overnight with enough water to cover as they expand.
Next day, drain the beans and set aside. Bring a saucepan with water to a boil and add the beans. Cook until the beans are cooked but have firmness to them, be careful to not overcook them at this stage. Once the beans are done, drain and lay out in a sheet pan or plate to cool. In a sauce pan heat the olive oil to medium high heat, and add the onions and garlic. Cooked the mixture until it is translucent with a slight hint of color.
Add the beans and sauté for another 3 minutes making sure that the bean mixture does stick to the pan. Deglaze with the sherry vinegar and add vegetable stock (or water). Cook until desired softness. Taste and season with salt and pepper.
For the mojo: In a food processor, combine all ingredients (except the pork), and pulse until combined. Store in an airtight container and keep refrigerated for up to 3 days.
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. Remove pork from oven and let rest for 10 to 15 minutes. Slice or shred before serving.
Pour accumulated pork juices into a bowl and discard all except 1 cup. Whisk pork drippings into mojo and season to taste with salt.
To assemble rice bowls, serve about 4 ounces of pork, ½ cup of beans and 1/2 cup greens or vegeables over ½ – 1 cup cooked rice. Pour mojo over the top. Pork and beans freeze well, and leftover pork is delicous on sandwich buns!