Lechon Mojo Rice Lettuce Cups
45 minutes
Latin American
Ingredients
For the Mojo Pork
- Pork shoulder, 1 lb, cut into large chunks
- Garlic, minced, 6 cloves
- Orange juice, 1/2 cup
- Lime juice, 2 tbsp
- Olive oil, 2 tbsp
- Brown sugar, 1 tbsp
- Ground cumin, 1 tsp
- Dried oregano, 1 tsp
- Kosher salt, 1 ¼ tsp
- Black pepper, ½ tsp
- Bay leaf, 1
For the Lettuce Cups
- Royal Cuban Black Beans & Rice, 1 package, heated according to package directions
- Butter or Romaine lettuce, 8 large leaves
- Pickled red onions, ¼ cup
- Fresh cilantro leaves, 2 tbsp
- Yuca chips, crushed, ½ cup
- Lime wedges, for serving
Preparation
- In a medium bowl, combine the pork and all the mojo marinade ingredients.
- Toss well and marinate for at least 30 minutes, or up to overnight.
- Transfer the pork to a pressure cooker.
- Cook on High Pressure for 25 minutes, followed by a 10-minute natural release.
- Alternatively, roast covered at 325°F for 2½–3 hours until fork-tender, then shred and crisp in a skillet with a few tablespoons of the cooking juices.
- Shred the pork with two forks. Heat a skillet over medium-high heat and add the shredded pork along with 2–3 tablespoons of the strained cooking liquid. Cook for 3–5 minutes, stirring occasionally, until some of the edges become lightly crisp while the pork remains juicy.
- Heat the Royal Cuban Black Beans & Rice according to package directions. Fluff gently with a fork.
- Arrange the lettuce leaves on a serving platter. Spoon the Cuban Black Beans & Rice into each leaf, then top with shredded mojo pork, pickled red onions, cilantro, and a generous sprinkle of crushed yuca chips.
- Garnish with fresh lime wedges and serve immediately.
