Lechón Asado con Congri y Yuca

1. For the mojo, combine the sour orange juice, olive oil, garlic, onion, oregano, cumin, salt and black pepper in a blender and blend on high for 3 to 4 minutes.
2. Place the pork skin-side down and use a knife to make 3 large vertical cuts into the meat until you hit the bone, then make 3 more cuts horizontally. Then poke a bunch of deep cuts into the meat, forming little holes or pockets in your pork shoulder to hold all of that delicious mojo inside the meat.
3. Generously salt your entire pork shoulder making sure to massage a crazy amount of salt in all of those little holes as well as in the slits we made earlier — really get the salt in there. Now, pour the mojo all over the shoulder, skin-side down. Massage the pork again making sure to get all that mojo everywhere and inside the slits. Turn the shoulder upside down, so the skin faces up, and use a napkin to wipe the pork skin making sure it has no mojo on it. Cover the pork with plastic wrap and refrigerate it for a minimum of 8 hours or overnight for best results.
4. Preheat the oven to 350 degrees F. In a large, deep baking dish, place your marinated pork skin-side up and pat the skin dry. Now tent it with aluminum foil making sure the skin doesn’t touch the aluminum because it will stick! Bake it for 45 minutes for every pound.
5. Once done, remove the aluminum and crank the oven to 425 degrees F. Roast the pork for another 20 to 25 minutes until golden brown and crispy. Broil on low for another 5 to 6 minutes to ensure it is extra crispy! Make sure to keep your eye on it while broiling so it doesn’t burn.
6. Remove the pork from the baking dish and place it on a platter to rest for 20 to 30 minutes. Reserve the pan drippings. When ready to serve, remove the crispy skin and break it into smaller pieces and set aside. Use a knife and tongs to cut through the pork and then shred the meat with your hands and add it to a serving bowl. Serve the lechón asado with the reserved crispy skin, pan drippings, Congri and Yuca con Mojo.

Congri:

1. Combine the beans, water and bay leaf in a pressure cooker and cook according to manufacturer's directions until soft, about 18 to 20 minutes. Release the pressure from the pot according to directions and set the beans in their liquid aside (you’ll need the liquid for later use).
2. In a large heavy pot, combine the bell pepper, onion, garlic, Sazón Completa and 1/4 cup olive oil to make your sofrito. (I also like to use bacon fat instead of olive oil in congri if I have some on hand.) Cook over medium heat, constantly stirring, for 5 to 7 minutes or until the onions are translucent.
3. Add the finely chopped chicharrónes or bacon and stir. Add the beans with 4 cups of their cooking liquid and the rice. Add salt to taste and stir. Bring to a boil and immediately cover and reduce the heat to low. Let simmer for 20 to 25 minutes, stirring halfway through, until the rice is fully cooked. Once ready, add a nice drizzle of olive oil over the top.

Yuca con Mojo:

1. Place the yuca in a pot with enough water to cover. Salt the water and bring to a boil over medium-high heat. Boil the yuca for 15 to 20 minutes until fork-tender and drain. Remove the hard core from the center of the yuca.
2. In a large sauté pan set over medium heat, cook the bacon 5 to 7 minutes until crispy. Set the bacon aside on a paper towel-lined plate leaving the bacon fat in the pan.
3. In the same sauté pan, cook the onions in the bacon fat over medium-low heat, stirring constantly, for 7 to 10 minutes until the onions are nice and translucent. Add the garlic and continue to cook for a minute or two until the garlic is fragrant, then add the juice of 2 limes and 1 1/2 teaspoons salt and stir.
4. Place the yuca on a serving platter and squeeze the juice of the remaining lime all over the top. Top with the onions in bacon fat and the crispy bacon. Sprinkle a little salt over the top and serve.