Step 1

Place the pork in a large zip-top bag. Combine all the remaining ingredients for the pork in a blender or food processor and blend until everything is finely chopped and combined, about 30 seconds. Alternately you can finely chop everything and mix in a bowl. Pour the marinade over the the pork. Allow the pork to sit, at room temperature for 1-2 hours or overnight in the fridge (remove from the fridge 30 minutes prior to roasting).

Step 2

Preheat the oven to 350 degrees F (crockpot version in the notes).

Step 3

Heat a heavy bottom dutch oven or oven safe pot over medium-high heat. Once hot, remove the pork from the marinade (reserve the marinade for cooking) and add to dutch oven. Sear on all sides until golden brown (about 2 minutes per side). Remove the pot from the heat and let the pork cool down slightly, then pour in the reserved marinade + 1 cup of water. Place a lid on the pot and place in the preheated oven. Roast the pork for 3-4 hours or until the pork is falling off the bone and shreds easily. Shred the pork in the pot and toss with the sauce. Discard any fatty pieces. If at any point throughout the cooking process the liquid in the post gets lower than 1 inch, add about 1/2 cup water to keep liquid in the pot.

Step 4

Combine all the ingredients in bowl. Taste and add salt as needed. Alternately, if you have a mortar and pestle, mash the cilantro, jalapeno and salt together and then add the remaining ingredients.

Step 5

Heat a skillet over medium heat and add the coconut oil to melt. Add the plantains and sprinkle with brown sugar, cook until the plantains are caramelized and soft, but still firm enough to pick up once cool. Remove from the heat and sprinkle with salt.

Step 6

Toss together the hot rice with the black beans and a handful of chopped cilantro. Divide the rice among bowls or plates and top with shredded pork. Add some plantain fries, pineapple, mashed avocado and fresh orange slices. Serve with the Mojo Sauce.