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Season 2 · Ep. 6 · With Chef Aaron Sanchez
Cuban-Style Arroz con Puerco
Overnight-marinated pork shoulder slow-cooked with long-grain rice and finished with charred peppers, olives, and capers.
Ingredients
- 3 lbs boneless pork butt, cut into 1½-inch cubes
- ½ cup Mojo Marinade (see note)
- 4 tablespoons olive oil, divided
- ½ cup finely chopped yellow onion
- ½ cup finely chopped green pepper
- 4 cloves garlic, minced
- 6 cups chicken stock
- ½ cup dry sherry or dry white wine
- 2 tablespoons tomato paste
- ½ tsp annatto powder
- 2 tsp each: dried oregano, ground cumin
- 2½ tsp kosher salt; 1 tsp black pepper
- 3 cups uncooked long-grain white rice
- 1 red + 1 green bell pepper, cut in strips
- ½ cup sliced pimento-stuffed green olives
- ½ cup nonpareil capers, drained
Method
- Marinate pork in Mojo Marinade for at least 4 hours or overnight in the refrigerator.
- Pat pork dry. In a Dutch oven, brown pork in batches in olive oil over medium-high heat. Transfer to a plate.
- Add chopped onion, green pepper, and garlic to the drippings; cook until translucent. Add stock, sherry, tomato paste, annatto, herbs, salt, and pepper. Return pork, bring to a boil, cover and simmer on low until pork is very tender, 1½ to 2 hours.
- Stir in rice. Bring to a simmer, stir, cover, and cook on low for 20 minutes until rice is tender and liquid absorbed.
- Meanwhile, sauté bell pepper strips and onion in olive oil until beginning to soften. Add olives and capers; cook until crisp-tender and charred at edges.
- Let rice rest off heat, covered, for 10 minutes. Fluff with a fork and serve topped with sautéed peppers and onions, with lime wedges.
Mojo MarinadeBlend 12 garlic cloves + 2½ tsp kosher salt into a paste. Combine with ⅓ cup minced white onion, 1 tsp black pepper, 2 tsp each oregano and cumin, 1 cup orange juice, ½ cup each lemon and lime juice, and ⅓ cup olive oil. Shake well; refrigerate up to 2 weeks. Recipe courtesy Chef Emeril Lagasse, all rights reserved.