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Cuban Mojo Pork Bowls with Pineapple Salsa

A vibrant and flavorful Cuban-inspired dish featuring slow-cooked mojo-marinated pork shoulder served over fluffy rice and topped with fresh pineapple salsa, caramelized plantains, avocado, and pickled red onions.
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Prep Time 30 minutes
Cook Time 4 hours
Marinating Time 4 hours
Total Time 8 hours 30 minutes
Servings: 6 Servings
Course: Main Course
Ingredients Equipment Method

Ingredients
  

For the Mojo Pork
  • 3-4 lb Pork shoulder
  • ¾ cup Fresh orange juice
  • ¼ cup Fresh lime juice about 2-3 limes
  • 6 cloves Garlic minced
  • 2 tsp Ground cumin
  • 1 tsp Dried oregano
  • 1 tsp Salt
  • ½ tsp Black pepper
  • ⅓ cup Olive oil
  • Zest of 1 orange & 1 lime
  • 1 Small sliced onion optional
For the Pineapple Salsa
  • 1½ cups Fresh pineapple finely diced
  • ¼ cup Red onion finely diced
  • 1 Jalapeño minced, remove seeds for less heat
  • 2 tbsp Fresh cilantro or mint chopped
  • Juice of 1 lime
  • Salt to taste
For the Bowls
  • 2 cups Cooked jasmine, basmati, or coconut rice
  • 2 Ripe plantains sliced diagonally
  • 1 tbsp Butter or oil for cooking plantains
  • 1 Ripe avocado sliced or diced
  • 1-2 Radishes thinly sliced
  • Pickled red onions or quick pickle your own
  • Fresh cilantro or mint
  • Lime wedges for serving

Equipment

  • Slow cooker or Dutch oven
  • Skillet for plantains
  • Mixing bowls
  • Saucepan for rice
  • Knife & cutting board

Method
 

  1. Marinate the Pork
    In a bowl or large zip-top bag, combine orange juice, lime juice, garlic, cumin, oregano, salt, pepper, olive oil, and both zests.
    Add pork shoulder and coat well.
    Cover and refrigerate for at least 4 hours, ideally overnight.
  2. Cook the Pork
    Slow Cooker: Transfer pork and marinade to the slow cooker. Cook on low for 8–10 hours or high for 4–5 hours, until fork-tender.
    Dutch Oven (Oven Method): Sear pork in a bit of oil, then add marinade and bake covered at 325°F for 3–3.5 hours.
    Once cooked, shred pork with forks and return it to the juices to stay moist.
  3. Make the Pineapple Salsa
    In a small bowl, mix diced pineapple, red onion, jalapeño, lime juice, cilantro, and salt. Let sit 10–15 minutes to allow flavors to meld.
  4. Cook the Plantains
    In a skillet over medium heat, melt butter or heat oil. Sauté plantain slices for 2–3 minutes per side, until golden and caramelized. Set aside.
  5. Assemble the Bowls
    Start with a base of fluffy rice in each bowl. Layer with:
    mojo pulled pork, pineapple salsa, grilled plantains, sliced avocado, pickled red onions, radish slices, fresh cilantro or mint, lime wedge
    Optional: Drizzle with a garlic-lime crema or a spoonful of reserved pork juices.