Cuban-Style Mojo Marinated Pork with Black Bean Rice and Citrus Slaw

Trim excess fat from 2 pounds pork shoulder and cut into 4 equal pieces. Place in a large bowl or resealable bag.

Make the mojo marinade: In a blender, combine 1/2 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon cumin, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend until smooth.

Pour marinade over pork, ensuring all pieces are coated. Refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

While pork marinates, prepare the black bean rice: Dice 1 green bell pepper and 1 medium onion. Drain and rinse 15 ounces black beans.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add half the diced onion and green pepper. Sauté for 5 minutes until softened.

Add 2 minced garlic cloves, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to the saucepan. Stir for 30 seconds until fragrant.

Add 1 1/2 cups rice and stir to coat with oil and seasonings. Cook for 2 minutes, stirring frequently.

Pour in 2 1/2 cups chicken broth and add 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Stir in the drained black beans, cover again, and cook for 5 more minutes until rice is tender and liquid is absorbed. Remove bay leaf.

For the citrus slaw: Thinly slice 1/2 head green cabbage, grate 1 large carrot, and thinly slice 1/2 red onion. Place in a large bowl.

In a small bowl, whisk together remaining 1/4 cup orange juice, 2 tablespoons lime juice, 3 tablespoons mayonnaise, 1 tablespoon honey, and 1/4 teaspoon each salt and pepper.

Pour dressing over slaw vegetables and toss to combine. Fold in 2 tablespoons chopped cilantro. Refrigerate until ready to serve.

Remove pork from marinade, patting dry with paper towels. Discard used marinade.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil.

Add pork pieces to skillet without overcrowding (work in batches if needed). Sear for 4-5 minutes per side until well browned and internal temperature reaches 145°F.

Transfer pork to a cutting board and let rest for 5 minutes. Slice against the grain into 1/2-inch thick pieces.

Fluff the black bean rice with a fork and stir in 2 tablespoons chopped cilantro.

Serve sliced pork with black bean rice and citrus slaw. Garnish with additional cilantro if desired.