Cuban-Inspired Mojo Pork Collar with Rice, Beans & Plantains

Name: Cuban-Inspired Mojo Pork Collar with Rice, Beans & Plantains
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 Kurobuta Pork Collar; Kosher Salt; 5 garlic cloves, minced; 2 teaspoons ground cumin; 1 teaspoon cracked black pepper; ¼ cup fresh oregano leaves, minced; ½ cup freshly squeezed orange juice (from 2 large oranges); ¼ cup freshly squeezed lime juice (from 2 to 3 limes); 1/ cup extra-virgin olive oil; 1 teaspoon kosher salt; 1 cup reserved cooking liquid, cooled; ¼ cup fresh mint leaves, minced; 2 tablespoons fresh oregano leaves, minced; Steamed white rice; Cooked black beans; Fried sweet plantains (optional but highly encouraged)

Author

Nathan Michael & Julia Flowers

Servings

6 to 8

Prep Time

20 minutes

Protein

47 g/serving

Tender, juicy, and infused with citrusy, garlicky depth, this Cuban-inspired Mojo Pork turns the luxurious marbling of Snake River Farms Kurobuta Pork Collar into something truly crave-worthy. Cooked low and slow under pressure, then crisped under the broiler, this dish layers traditional mojo flavors with fresh herbs and a vibrant finish. Paired with steamed rice, black beans, and fried sweet plantains, it’s a full plate of comfort and bold flavor that’s easy enough for a weeknight, yet impressive enough for a gathering.

Cuban-Inspired Mojo Pork Collar with Rice, Beans & Plantains

Ingredients

1 Kurobuta Pork Collar
Kosher Salt

Mojo Marinade

5 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon cracked black pepper
¼ cup fresh oregano leaves, minced
½ cup freshly squeezed orange juice (from 2 large oranges)
¼ cup freshly squeezed lime juice (from 2 to 3 limes)
1/ cup extra-virgin olive oil
1 teaspoon kosher salt

To Finish

1 cup reserved cooking liquid, cooled
¼ cup fresh mint leaves, minced
2 tablespoons fresh oregano leaves, minced

To Serve

Steamed white rice
Cooked black beans
Fried sweet plantains (optional but highly encouraged)

Directions

Prep the Pork: Trim the fat cap from the pork collar and cut into 3 to 4 inch cubes. Season generously with kosher salt and set aside.
Make the Mojo Marinade: In a bowl, whisk together garlic, cumin, cracked pepper, oregano, orange juice, lime juice, olive oil, and salt. Pour half the marinade over the pork, reserving the rest for later. Marinate for 1 hour.
Pressure Cook the Pork: Transfer the pork and marinade into your pressure cooker or Instant Pot. Seal the lid and cook on Manual High Pressure for 40 minutes. Let the pressure naturally release for 20 minutes, then open the lid.
Broil for a Crispy Finish: Preheat your oven to broil. Remove pork from the pot with a slotted spoon and place on a foil-lined sheet pan. Skim and discard excess fat from the cooking liquid, then reserve 1 cup of the remaining juices and allow to cool. Broil the pork for 4 to 6 minutes or until crispy and caramelized on top. Watch carefully—broiler strength may vary.
Make the Finishing Mojo Sauce: Whisk together the reserved marinade, cooled cooking liquid, minced mint, and fresh oregano. Taste and season with salt, if needed.
Serve: Plate the crispy pork over a bed of steamed rice, with a side of black beans and fried sweet plantains. Drizzle with the fresh mojo sauce and garnish with extra herbs if desired.
Pro Tip: Double the pork and save leftovers—they’re perfect for Cuban sandwiches, tacos, or grain bowls throughout the week.

Recipe Note

Author Bio

Nathan Michael and Julia Flowers are a culinary duo passionate about creating memorable meals. Nathan, a design enthusiast and grilling expert, specializes in charcoal grilling, often featuring Snake River Farms’ American Wagyu Skirt Steak. Julia, a seasonal food lover and ice cream maker, brings comfort and a touch of decadence to the table, especially with premium cuts like the Manhattan Steak. Together, they turn every meal into a special experience.