Ingredients:

For the pork roast:

3 lbs pork shoulder (pork butt)

4 garlic cloves, minced

1/4 cup fresh lime juice

1/4 cup fresh orange juice

2 tbsp olive oil

2 tsp cumin

2 tsp oregano

1 tsp paprika

1/2 tsp chili powder (optional for heat)

Salt and pepper to taste

Fresh cilantro for garnish (optional)

For the Mexican rice:

1 cup long-grain rice

2 tbsp vegetable oil

1/4 cup onion, finely chopped

1 garlic clove, minced

1 tomato, finely chopped

2 cups chicken broth

1/2 tsp cumin

Salt to taste

For the beans:

2 cups cooked pinto beans (or canned, drained)

2 tbsp lard or vegetable oil

1/4 small onion, finely chopped

Salt to taste

Directions:

Pork Roast:

Marinate the pork:

In a small bowl, mix the minced garlic, lime juice, orange juice, olive oil, cumin, oregano, paprika, chili powder, salt, and pepper. Rub the marinade all over the pork shoulder, ensuring it’s evenly coated. Cover and marinate in the refrigerator for at least 2 hours or overnight for the best flavor.

Roast the pork:

Preheat your oven to 325°F (160°C). Place the marinated pork in a roasting pan or Dutch oven. Cover with foil or a lid and roast for 3-4 hours, basting occasionally with its juices, until the pork is tender and can easily be shredded.

Once cooked, remove the pork from the oven, let it rest for 10 minutes, then shred it with two forks. Reserve the pan juices for drizzling over the pork when serving.

Mexican Rice:

Cook the rice:

Heat the vegetable oil in a large skillet over medium heat. Add the rice and toast it, stirring constantly, until golden brown.

Add the flavorings:

Stir in the chopped onion and garlic, cooking for another 2 minutes. Add the chopped tomato, chicken broth, cumin, and salt. Stir well.

Simmer:

Cover and reduce the heat to low. Simmer for 15-20 minutes, or until the rice is cooked and all the liquid is absorbed. Fluff with a fork before serving.

Beans:

Refry the beans:

In a skillet, heat the lard or vegetable oil over medium heat. Add the chopped onion and cook until softened.

Add the beans:

Stir in the cooked pinto beans and cook for 5-7 minutes. Mash the beans with a potato masher or the back of a spoon to your preferred consistency. Season with salt and continue to cook until the beans thicken.

Serve:

Plate the shredded Mexican Pork Roast alongside a serving of Mexican Rice and Refried Beans. Garnish with fresh cilantro and serve with warm tortillas or fresh salsa for a complete, hearty meal.

This classic Mexican pork roast, served with flavorful rice and beans, is perfect for family dinners or special occasions! 🍖🍚