Introduction

Cuban Mojo Pork Roast with Black Beans and Rice is a vibrant, flavorful dish inspired by traditional Cuban cuisine. The pork roast is marinated in a zesty mojo sauce made with garlic, citrus, and herbs, resulting in tender, juicy meat infused with bright and bold flavors. Served alongside seasoned black beans and fluffy rice, this meal is a comforting yet festive combination that brings the taste of Cuba right to your table.

I love this recipe because it perfectly balances savory, tangy, and aromatic flavors. The citrusy marinade enhances the natural richness of the pork, while the slow roasting process ensures the meat stays juicy and flavorful. Paired with creamy black beans and light, fluffy rice, this dish is hearty, satisfying, and ideal for both weeknight dinners and special gatherings.

Why I Love This Recipe

I love this recipe because it’s a complete meal in one: tender, flavorful pork, creamy black beans, and perfectly cooked rice. The mojo marinade is bright, tangy, and slightly garlicky, which gives the pork a unique flavor profile. The black beans are subtly seasoned to complement the pork without overpowering it, and the fluffy rice soaks up all the wonderful juices. It’s a dish that’s both comforting and exotic—perfect for anyone craving bold flavors at home.

Why It’s a Must-Try

• Tender, flavorful pork: Marinated in a citrus-garlic mojo sauce and roasted to perfection.
• Authentic Cuban flavors: Bright, aromatic, and well-balanced.
• Complete meal: Includes protein, starch, and fiber in one plate.
• Easy to make: Minimal prep with maximum flavor.
• Impressive presentation: Perfect for entertaining or family meals.

Recipe Overview

• Preparation Time: 20 minutes (plus 2–4 hours for marinating)
• Cooking Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes (plus marinating)
• Servings: 6
• Calories: ~550 kcal per serving
• Course: Main Course
• Cuisine: Cuban / Latin American

Ingredients

For the Mojo Marinade:

• ½ cup fresh orange juice
• ¼ cup fresh lime juice
• 6 cloves garlic, minced
• ¼ cup olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional for heat)

For the Pork Roast:

• 3 lb pork shoulder or pork loin
• 2 tbsp olive oil (for searing)

For the Black Beans:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper, to taste
• ½ cup chicken or vegetable broth

For the Rice:

• 2 cups long-grain white rice
• 4 cups water
• 1 tsp salt
• 1 tbsp olive oil

Cooking Directions

Preparing the Mojo Pork:

1. In a bowl, whisk together orange juice, lime juice, minced garlic, olive oil, cumin, oregano, salt, pepper, and red pepper flakes.
2. Place pork roast in a large resealable bag or dish and pour the marinade over it. Marinate in the refrigerator for 2–4 hours (overnight for more flavor).
3. Preheat oven to 375°F (190°C).
4. Heat 2 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear pork on all sides until golden brown, about 3–4 minutes per side.
5. Pour any remaining marinade over pork and transfer to oven. Roast for 1 hour–1 hour 15 minutes, or until internal temperature reaches 145°F (63°C). Let rest 10 minutes before slicing.

Preparing the Black Beans:

1. Heat olive oil in a saucepan over medium heat. Sauté onions until translucent, about 3–4 minutes.
2. Add garlic, cumin, and smoked paprika; cook 1 minute until fragrant.
3. Add black beans and chicken broth. Simmer 10–15 minutes until beans are heated and slightly thickened. Season with salt and pepper to taste.

Preparing the Rice:

1. Rinse rice under cold water until water runs clear.
2. In a saucepan, bring 4 cups water to a boil with salt and olive oil.
3. Add rice, reduce heat to low, cover, and simmer 18–20 minutes until tender. Fluff with a fork before serving.

Step-by-Step Preparation Method

1. Make mojo marinade: combine citrus juice, garlic, olive oil, cumin, oregano, salt, pepper, and optional red pepper flakes.
2. Marinate pork roast for 2–4 hours.
3. Preheat oven to 375°F (190°C).
4. Sear pork in skillet until golden brown.
5. Roast in oven until pork reaches 145°F (63°C). Rest 10 minutes.
6. Sauté onions and garlic for black beans; add spices and beans, simmer.
7. Cook rice according to package instructions or recipe above.
8. Slice pork and serve with black beans and rice.

How to Serve

• Place a generous portion of rice on each plate.
• Spoon black beans over or alongside the rice.
• Slice the pork roast and arrange over the rice and beans.
• Drizzle with pan juices or extra mojo sauce.
• Garnish with fresh cilantro or lime wedges for extra flavor.

Recipe Tips

• Marinate overnight: Enhances flavor and tenderizes pork.
• Use a meat thermometer: Ensures pork is cooked perfectly and remains juicy.
• Even roasting: Use a roasting rack if available to cook pork evenly.
• Bean seasoning: Taste and adjust seasoning at the end; beans absorb flavors well.
• Citrus balance: Adjust orange and lime juice to taste for the perfect tang.

Variations

1. Spicy version: Add 1 tsp crushed red pepper or chopped fresh chili to the marinade.
2. Pineapple twist: Add pineapple juice to the mojo for a tropical flavor.
3. Slow cooker option: Cook pork in a slow cooker with the marinade for 6–8 hours on low.
4. Vegetable sides: Serve with roasted sweet potatoes, bell peppers, or plantains.
5. White beans: Substitute black beans with white beans for a milder flavor.

Freezing and Storage

• Refrigerator: Store pork, beans, and rice separately in airtight containers for up to 3 days.
• Freezer: Freeze cooked pork and beans for up to 2 months; rice freezes best for 1 month.
• Reheating: Thaw overnight in refrigerator, reheat pork in oven at 325°F (160°C), beans on stovetop, and rice covered in microwave.

Special Equipment Needed

• Oven-safe skillet or Dutch oven for pork
• Saucepan for black beans and rice
• Resealable bag or dish for marinating
• Meat thermometer

FAQ

Q1: Can I use pork loin instead of pork shoulder?
A: Yes, pork loin works; adjust roasting time as it cooks faster and is leaner.

Q2: Can I make this ahead of time?
A: Yes, marinate pork the night before and prepare beans and rice ahead for convenience.

Q3: Can I use canned black beans?
A: Absolutely—drain and rinse before cooking.

Q4: How do I keep the pork juicy?
A: Don’t overcook and allow it to rest before slicing.

Q5: Can I make this spicy?
A: Yes, add crushed red pepper flakes or fresh chili to the mojo marinade.

Conclusion

Cuban Mojo Pork Roast with Black Beans and Rice is a vibrant, flavorful, and hearty dish that brings the essence of Cuban cuisine into your home kitchen. The citrusy, garlicky pork pairs beautifully with seasoned black beans and fluffy rice, creating a meal that’s perfect for family dinners, entertaining, or any festive occasion. Easy to prepare yet bursting with flavor, this dish is a must-try for anyone who loves bold, comforting, and authentic Latin flavors.