One of our very best friends is Cuban.  Her Texan turned Californian husband occasionally transports her to the homeland at dinner time.  Fortunate for us, we get to come along for the ride.  Our last trip to “Cuba” was accompanied by fried plantain chips, bistec empanizado (chicken fried steak), white rice, and black beans (never pinto…).  The estrella, however, was the mojo cubano pork we had as an appetizer.  Juicy little chunks of pork and onion to eat with those plantain chips.  Just delish, and so easy.  Armed with some citrus, garlic and herbs, you too can transport yourself to Cuba.

Hasta la proxima vez, here’s how you can bring Cuba into your kitchen.

Mojo Cubano Pork

• 1.5 lbs pork shoulder or pork butt, chopped
• 1 onion, sliced
• 1 green onion, chopped, for garnish

Mojo marinade:

• 10 garlic cloves
• Juice of 1 orange
• Juice of 1 lemon
• Juice of 1 lime
• 2 tsp cumin
• 1 tsp salt
• 1 tsp pepper
• 1 handful of fresh oregano (about 1/2 cup)

Put all ingredients in a blender and pulse until smooth.  Pour over the pork in a non-reactive dutch oven (like Le Creuset).  Allow to marinate in the fridge for at least 2 hours or overnight.

Preheat oven to 350 degrees.  Cook the pork, covered, in the oven for 2 hours.  After 2 hours, remove the lid and turn the heat up to 425 and cook uncovered for 20-30 minutes, until the meat is slightly brown on top.  Remove the meat to a serving dish and reserve the liquid.

In the same dutch oven, place the remaining liquid on the stove top, add 1/4 c water, and the sliced onion, and reduce over high heat for 3-5 minutes, scraping up the bits, until the liquid is reduced by half and thick and the onions are brown.  Pour over pork to serve.  Garnish with green onions.

Serve with white rice, or plantain chips.