I actually wasn’t planning on posting this, but decided to snap a quick pic. So, this is left over mojo pork from the Cuban sandwiches I had made. I normally do not store chicken or pork unless it is smoked, coated in a sauce, covered in intensely seasoned breading, or otherwise simply because I can not/will not tolerate that “leftover taste” that tends to prominently happen with chicken and pork. Thankfully, this pork had just enough fat on it that congealed as it cooled and not only coated the pork but also created a seal of fat across the top, preventing oxygen from giving it that day old taste.
Mojo Pork recipe here
½ c cilantro, rough chopped
¾ c red and green jalapenos, sliced
1 banana, peeled and sliced on a bias
½ c brown sugar
1-15 oz can black beans, cooked in liquid and seasoned with salt to taste
1 sweet potato, peeled and diced
1 tbs olive oil
½ tsp smoked paprika
⅔ tsp cayenne powder
Salt and pepper to taste
3-4 c instant white rice, cooked
While the pork is naturally releasing, preheat your oven to 375°. Arrange the potatoes on a lined sheet pan.Toss in the oil, then add the paprika and cayenne. Sprinkle with salt and pepper. Coat well. Slide your sheet pan into the oven and bake for 20-30 minutes or until the potatoes are tender. Remove from oven and set aside. Preheat your broiler. Arrange the banana slices on a lined sheet pan. Generously sprinkle with the brown sugar. Slide your sheet pan under your broiler and broil for roughly 3-5 minutes or until the sugar caramelizes. Be careful not to burn. Remove from oven and set aside. Once everything is done, start getting your bowls ready. Distribute rice equally. Top with a fairly generous amount of pork. Add your sweet potatoes and strained black beans. Distribute the bananas equally and add the jalapeños and a sprinkle of cilantro. Finish it off with some of that mojo liquid and there you go. A fantastic mojo pork bowl. If you have pork left over from this recipe or the Cuban sandwich recipe, store the pork in the liquid making sure the pork is submerged so it doesn’t develop that day old taste. You can store the pork for 2-3 days in the fridge or a couple of months in the freezer. Reheat in a covered baking dish with liquid at 350° for 45 minutes if refrigerated.