1. 10-20 lb. Pork Shoulder ·
2. 1-2 medium –large onions ·
3. 3-4 cloves garlic ·
4. ¼ cup dice onions ·
5. 20 oz. bottle Badia Mojo ·
6. White Rice ·
7. Black Beans ·
• First cut garlic cloves and onions into thin strips. • Next unwrap pork shoulder and rinse off with cold water. • Then make small cuts into pork and place garlic slices into cuts. • Pour about ½ cup of Mojo into pan to cover bottom. • Place pork onto pan with the fat facing up. This is important so as to not burn the meat. • Pour about ¾ of the Mojo over the rest of the pork leaving about ½ in the bottle. • Place into the oven at 350 F for 3-4 hrs or until an instant- read thermometer inserted in the center of the roast registers 140F. Check after 2 ½ hrs to see if almost done. • After cooking in oven, remove pork from oven, cut the large portion of fat off and discard and proceeded to shred the pork shoulder. • Place the shredded pork, onions and remaining Mojo into large skillet and simmer for about 30 minutes. • Follow cooking directions for rice • Place black beans into pan along with ¼ cup diced onions and heat for 10 minutes. After pork is done place rice onto plate and cover with pork, place beans on side and ENJOY.
