Step 1

Mojo: Combine the juice from the fresh oranges, orange juice, onion, garlic, cumin and oregano and a blender and pureed until smooth. Set over night.

Step 2

Pork: Season the pork on all sides with salt and pepper or the optional spice blend.

Step 3

Heat a large pot on high heat with olive oil and sear the pork butt on sided until golden brown. Next, add in the mojo, and put a lid on the pot and braise in the oven on 225° - 250° for 10 hours or place the pork and mojo into a slow cooker and cook on low heat for 8-10 hours.

Step 4

Once it is done cooking, drain the liquid and shred with forks. You will know it's done when it easily pulls apart.

Step 5

Rice: In a pot add the chicken stock, tomatoes, cumin and oregano and bring to a boil.

Step 6

In a separate saute pan on high heat with canola oil add in the onions, garlic, and caramelize. Once brown add in the rice and toast for 2 to 3 minutes.

Step 7

Next, add the tomato-chicken stock mixture and and put a lid on the rice and cook for 30 minutes or until the liquid is absorbed and the rice is cook. Season the rice with salt and pepper and fork it. Keep warm.

Step 8

Next in a large saute pan on high heat with olive oil, saute and caramelize the bell pepper and onion.

Step 9

To Plate: Place a little bit of Mexican rice, cooked refried black beans, roasted peppers and onions, shredded mojo pork inside of a soft corn tortilla and garnish with cotija cheese and cilantro leaves