Mojo Criollo:

• 1/2 cup orange juice
• 1/2 cup lime juice
• 1/3 cup olive oil
• 2 tbsp.fresh oregano
• 1 garlic head, outer skin removed
• 1 tsp. cumin
• 1 tsp. salt
• 1 tsp. fresh ground black pepper

Coconut Rice:

• 2 cups of jasmine rice
• 2 cans of coconut milk full fat, to produce 1 1/2 cups coconut cream
• 1 1/2 tbsp. sugar
• 1 tsp. sea salt
• 1 1/2 cups water

Instructions:

1. Refrigerate 2 cans of coconut milk in the fridge an hour before preparing, and scoop off the thick coconut “cream” off the top.
2. Combine all of the Mojo Criollo ingredients in the crockpot and stir.
3. Add the pork roast and close the lid to your crockpot, setting it to high heat. Let the pork cook on high heat for 4 hours, until tender, so it can easily be shredded with a fork.
4. During the last hour of cooking the pork roast, combine the jasmine rice, 1 1/2 cups coconut cream, sugar, salt and water in a saucepan. Stir briefly to combine all of the ingredients.
5. Bring the rice to a boil, then cover and let simmer on low heat for 40 minutes or until the liquid is absorbed. Turn off the burner and fluff the rice with a fork, letting it sit covered for another 20 minutes to continue steaming.
6. While the rice is simmering, heat the black beans in another pot to warm for 10 minutes.
7. Serve the rice with beans, and top with shredded pork meat. Garnish with diced avocado and drizzle with additional Mojo sauce from the crockpot.

Recipe Credit:
Robyn Lindars – Grill Girl