Cumin, fresh orange juice and aromatics work together to deepen the flavors of tender, juicy slow-cooked pork chops. Inspired by Cuban cooking, sweet oranges add a burst of flavor and stand in for the sour oranges typically used in mojo pork.
Toss the onion, bell pepper, cilantro and garlic with 1 tablespoon olive oil in a 6- to 8-quart slow cooker. Rub the pork chops with the cumin, 3/4 teaspoon salt and several grinds of pepper; add to the slow cooker. Drizzle with the remaining 1 teaspoon olive oil, squeeze in the juice of 1 orange and add the squeezed orange halves. Cover and cook on low until the pork is very tender, 7 to 8 hours.
Cook the rice as the label directs, sprinkling the peas on top of the rice during the last 3 minutes of cooking. Remove the pork chops to a bowl; discard the bones and orange halves and shred the meat with 2 forks. Stir the vinegar and the juice of 1/2 orange into the slow cooker. Season with salt and pepper; add the juice from the remaining 1/2 orange to taste.
Return the pork to the slow cooker. Fluff the rice with a fork, stirring in the peas. Serve the pork with the rice; top with cilantro.
Photograph by Ryan Dausch
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.