Mojo Pork Tacos with Mexican Rice
For the Pork:
4 fresh squeezed oranges
1 cup orange juice
1 small sweet onion, chopped
3 cloves minced garlic
1 ½ tsp. dried oregano
1 tsp. cumin
3-4 lbs. pork butt roast
1 tsp. olive oil
Kosher salt and fresh cracked pepper, to taste
For Mexican Rice:
2 cups long grain brown rice
1 small yellow onion, diced
1 clove garlic, minced
2 cupS chicken stock or broth
16 oz. can crushed tomatoes
1 tsp. oregano
½ tsp. cumin
1 tsp. vegetable oil
For Tacos:
16 oz. can refried black beans-warmed
1 green bell pepper, sliced
1 yellow onion, sliced
½ tsp. olive oil
Cotija Cheese
Fresh chopped cilantro
Soft flour tortillas
Lime juice
Combine the juice from the fresh squeezed oranges, orange juice, onion, garlic, cumin and oregano in a blender or food processor and puree until smooth. Set in refrigerator overnight. Season the pork on all sides with salt and pepper.
Heat a large skilet on medium-high heat with olive oil and sear the pork butt on all sides until golden brown. Place the pork in a large slow cooker. Add in the mojo sauce. Cover and cook on low 8-10 hours. Once it’s done cooking, drain the liquid and shred with forks.
In a medium size pan, add the chicken stock, tomatoes, cumin and oregano and bring to a boil.
In a separate sauté pan on medium-high heat, add vegetable oil, the onions and cook until soften then add garlic and caramelize. Once brown add in the rice and toast for 2-3 minutes. Add the tomato-chicken stock mixture and stir. Cover and cook rice 30 minutes or until the liquid is absorbed and the rice is cooked. Season the rice with salt and pepper. Keep warm.
In a separate sauté pan or skillet over high heat, add olive oil and heat. Add sliced bell pepper and sliced onion and cook until softened. Set aside for serving.
To Plate:
Place a little of the Mexican rice, refried black beans, roasted peppers and onions, shredded mojo pork inside a soft flour tortilla and garnish with Cotija cheese, chopped cilantro and a squeeze of lime juice.
