Cuban Pork, Rebooted

Sometimes it's the simple preparations that make something so tasty and this dinner proved that point yet again.

Cuban style roasted pork is all about having the right cut of meat, balance of fat and meat is critical, and the time to do it right.  For this dinner I used a small (~2 lb) "Boston butt" (a cut of pork that is actually from the front shoulder).  I seasoned the pork with salt, white pepper and garlic pepper, put it into an oven proof dish, drizzled it with about 1 tbsp of olive oil and then covered with aluminum foil.  After prepping, the pork went into a pre-heated 350F oven for three hours.

With about a half hour left to go for the pork, I made a pot of white jasmine rice and a pot of black beans.  For the beans I used a 14.5oz can of Goya black beans (beans and juice), 4 cloves of lightly crushed garlic and salt & pepper.  I mixed all the ingredients and cooked over low heat until the liquid evaporated.

Once the pork was done I used tongs to transfer the pork to a clean mixing bowl, discarding the excess juice.  I used the tongs and a meat fork to pull the pork apart and then added a good amount of mojo sauce (I cheated and used Goya sauce, but this is a good recipe if you have the time: http://www.epicurious.com/recipes/food/views/mojo-sauce-107099).

Finally I plated the pork over the rice and served alongside the beans, finally I garnished with fresh avocado and chopped green onion.