Ingredients Jump to Instructions ↓

  1. 1 (8-pound) pork shoulder , bone-in

  2. 2 sour oranges, juiced

  3. 4 cloves garlic , chopped

  4. 6 bay leaves

  5. 2 tablespoons salt

  6. 2 tablespoons pepper

  7. 1/2 pound ham , thinly sliced

  8. 8 slices bacon

  9. 1 cup prunes

  10. 1 cup guava shells

  11. 2 cups brown sugar

  12. 1 bottle Malta, divided

  13. Fried Green plantains , recipe follows

  14. white rice , recipe follows

  15. black beans , recipe follows

  16. Fried Green plantains (Tostones De Platano Verde):

  17. oil , for frying

  18. 4 ripe plantains , peeled

  19. salt

  20. 1 recipe garlic Mojo, recipe follows

  21. garlic Mojo:

  22. 8 garlic cloves

  23. 1 teaspoon salt

  24. 1/2 cup sour orange juice or 1/4 cup sweet orange juice plus

  25. 1/8 cup fresh lime or lemon juice

  26. white rice (Arroz Blanco):

  27. 9 tablespoons oil

  28. 6 cloves garlic , chopped

  29. 9 cups water

  30. 3 tablespoons salt

  31. 3 pounds rice , washed

  32. black beans (Frijoles Negros):

  33. 2 pounds black beans

  34. 20 cups water

  35. 1 cup plus 4 tablespoons olive oil , divided

  36. 1 large onion , chopped

  37. 8 garlic cloves , mashed or chopped

  38. 1 green bell pepper , chopped

  39. 8 teaspoons salt

  40. 1 teaspoon pepper , optional

  41. 1 teaspoon dried oregano

  42. 2 bay leaves

  43. 4 tablespoons sugar

  44. 1 cup dry red wine

  45. 4 tablespoons vinegar

Instructions Jump to Ingredients ↑

  1. Remove bone and flatten meat so that it may be rolled. If the pork shoulder is very fatty, a small amount may be removed. Score fat well and marinate for a minimum of 12 hours in the sour orange juice, garlic, bay leaves, salt and pepper.

  2. Preheat oven to 325 degrees F.

  3. Line meat with ham slices, bacon slices, prunes and guava shells. Roll meat carefully to keep the filling inside the roll. Tie firmly with a butcher twine. Cover with brown sugar and 1/2 bottle of Malta and cook for 1 hour in the preheated oven. At this point, turn the meat, cover with the remaining Malta and cook for an extra hour, or until the pork reaches a temperature of 180 degrees F on an instant-read thermometer. Allow to cool and cut into fine slices. Pour the drippings over the meat after slicing the meat. Serve with the Fried Green Plantains, White Rice, and Black Beans.

  4. Fried Green Plantains (Tostones De Platano Verde):

  5. Preheat oil in a fryer or Dutch oven to 365 degrees F.

  6. Peel the plantains and cut into 1-inch pieces. Place into preheated oil and fry for 5 minutes or until they begin to brown. Drain them on a paper-towel lines plate. Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 degrees F for approximately 3 minutes. Drain again and sprinkle with salt and garlic mojo. For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again.

  7. Yield: 8 servings Prep Time: 20 minutes Cook Time: 10 minutes Inactive Prep Time: 30 minutes Garlic Mojo:

  8. Chop up the garlic very thinly or crush using a mortar and pestle or food processor with the salt to form a thick paste. In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer.

  9. White Rice (Arroz Blanco):

  10. Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.

  11. Yield: 20 servings Prep Time: 5 minutes Cook Time: 35 minutes Black Beans (Frijoles Negros):

  12. Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.

  13. Yield: about 20 servings Prep Time: 25 minutes Cook Time: 2 hours 15 minutes Inactive Prep Time: 12 hours Excerpt from reviewer:

  14. First off, if you don't want to hunt down all the ingredients, you can easily find ready made mojo in bottles in your local supermarket. That will save you time in preparing the marinade. If you want some more flavor I recommend adding cumin and oregano to your homemade mojo recipe as well. Mojo is supposed to have it anyway. You could also inject your meat to ensure the marinate penetrates all through the meat. Secondly, the longer you marinade the meat, the meat will be more flavorful and it will be very tender. I like to marinade at least 24 hrs to ensure I get very tender meat. You could also accomplish this with different cuts of pork as well. I successfully made it with a pork loin; you just have to be careful not to overcook. I personally like the pork shoulder best because of the fat content. Fat equals flavor! Removing the bone gives you the space for the stuffing too. I also have substituted the malta for dark beer and it still came out delicious. Malta is just like beer, just sweetened. Lastly, be sure to cook the pork covered in foil. For the last half hour to fourty five minutes you can cook uncovered to get the crispy skin(yummy!).


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