Recipe courtesy of Piglatin

Piglatin Plate

  • Level: Intermediate
  • Total: 8 hr 25 min
  • Active: 55 min
  • Yield: 6 servings
Save Recipe

Ingredients

Mojo Marinade:

One 5- to 6-pound pork butt

1 1/2 cups orange juice 

1 cup olive oil 

3/4 cup lime juice 

4 tablespoons ground cumin 

4 tablespoons dried oregano 

3 tablespoons ground black pepper 

1 tablespoon salt 

25 cloves garlic 

Rice:

1 tablespoon granulated garlic

1 tablespoon olive oil 

1 1/2 teaspoons salt 

2 cups long grain rice 

Red Beans:

2 tablespoons ground cumin

2 tablespoons dried oregano 

2 tablespoons ground black pepper 

2 tablespoons salt 

6 packets Goya Sazon Con Culantro y Achiote seasoning*

6 Roma tomatoes, halved

4 cloves garlic

1/2 onion, quartered

1/4 cup olive oil

1/3 cup white wine 

Four 15.5-ounce cans kidney beans 

2 cups vegetable oil 

1 ripe plantain, peeled and sliced 1/3-inch thick on the bias

1 lime, cut into 6 wedges

Pinch chopped fresh cilantro 

Pinch crumbled queso fresco** 

Directions

  1. For the marinade: Preheat the oven to 325 degrees F. Place the pork butt in a roasting pan fat-side up. Use a knife to carefully poke about 15 holes into the pork butt. In a blender or food processor, add the orange juice, olive oil, lime juice, 2 tablespoons of the cumin, 2 tablespoons of the oregano, 1 tablespoon of the pepper, the salt and garlic, and pulse until mixed and the garlic is minced. Pour the marinade over the pork. In a small bowl, combine the remaining 2 tablespoons cumin, oregano and pepper, mix well, and then pour evenly over the pork butt. Tightly cover the pan with foil and place in middle rack of the oven to cook for 8 hours.
  2. Using tongs or two forks, pull the pork and then cover with foil until ready to serve.
  3. For the rice: About 45 minutes before the pork butt is finished, start on the rice. Pour 4 cups water in a medium saucepan with the granulated garlic, olive oil and salt. Bring to a boil, then add the rice and reduce the heat to a low simmer. Cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Set aside.
  4. For the beans: In the pitcher of a blender add the cumin, oregano, black pepper, salt, seasoning, tomatoes, garlic and onions. Blend until the tomatoes, garlic and onions are no longer solid. Heat the olive oil in a large saucepan set over medium heat. Add the vegetable puree and stir gently for 3 minutes. Add the white wine and beans. Reduce the heat to medium-low. Cook at a simmer, stirring every 2 minutes, for 20 minutes.
  5. In a small skillet, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. Place the plantains in the oil and cook until golden brown on the bottom, 1 to 2 minutes. Flip and cook until golden brown on the bottom, 1 to 2 minutes. Place the plantains on a paper towl to drain excess grease.
  6. Place a scoop of rice on each plate and pour some beans over the rice. Place some pulled pork next to the rice and beans, and some fried plantains next to the pork. Garnish each plate with a lime wedge, some cilantro and queso fresco. Serve hot.

Cook’s Note

*Sazon is a type of seasoned salt that can be found in the global section of a supermarket or specialty Latin markets. **If you can't find queso fresco, substitute with feta cheese.

Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

America's Plate

Spicy Pork Chili

Pork Chops with Warm Three-Bean Salad

Roasted Pork Stuffed with Black Beans

Roast Suckling Pig

Old West Baked Beans

French Canadian (Not Boston) Baked Beans

Meaty Bursting Intestines