Piglatin Plate

  • Yield : 6 servings
  • Cook Time : 55m
  • Ready In : 25m
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  • One 5- to 6-pound pork butt
  • 1 1/2 cups orange juice
  • 1 cup olive oil
  • 3/4 cup lime juice
  • 4 tablespoons ground cumin
  • 4 tablespoons dried oregano
  • 3 tablespoons ground black pepper
  • 1 tablespoon salt
  • 25 cloves garlic
  • 1 tablespoon granulated garlic
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons salt
  • 2 cups long grain rice
  • 2 tablespoons ground cumin
  • 2 tablespoons dried oregano
  • 2 tablespoons ground black pepper
  • 2 tablespoons salt
  • 6 packets Goya Sazon Con Culantro y Achiote seasoning*
  • 6 Roma tomatoes, halved
  • 4 cloves garlic
  • 1/2 onion, quartered
  • 1/4 cup olive oil
  • 1/3 cup white wine
  • Four 15.5-ounce cans kidney beans
  • 2 cups vegetable oil
  • 1 ripe plantain, peeled and sliced 1/3-inch thick on the bias
  • 1 lime, cut into 6 wedges
  • Pinch chopped fresh cilantro
  • Pinch crumbled queso fresco**


Step 1

For the marinade: Preheat the oven to 325 degrees F. Place the pork butt in a roasting pan fat-side up. Use a knife to carefully poke about 15 holes into the pork butt. In a blender or food processor, add the orange juice, olive oil, lime juice, 2 tablespoons of the cumin, 2 tablespoons of the oregano, 1 tablespoon of the pepper, the salt and garlic, and pulse until mixed and the garlic is minced. Pour the marinade over the pork. In a small bowl, combine the remaining 2 tablespoons cumin, oregano and pepper, mix well, and then pour evenly over the pork butt. Tightly cover the pan with foil and place in middle rack of the oven to cook for 8 hours.

Step 2

Using tongs or two forks, pull the pork and then cover with foil until ready to serve.

Step 3

For the rice: About 45 minutes before the pork butt is finished, start on the rice. Pour 4 cups water in a medium saucepan with the granulated garlic, olive oil and salt. Bring to a boil, then add the rice and reduce the heat to a low simmer. Cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Set aside.

Step 4

For the beans: In the pitcher of a blender add the cumin, oregano, black pepper, salt, seasoning, tomatoes, garlic and onions. Blend until the tomatoes, garlic and onions are no longer solid. Heat the olive oil in a large saucepan set over medium heat. Add the vegetable puree and stir gently for 3 minutes. Add the white wine and beans. Reduce the heat to medium-low. Cook at a simmer, stirring every 2 minutes, for 20 minutes.

Step 5

In a small skillet, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. Place the plantains in the oil and cook until golden brown on the bottom, 1 to 2 minutes. Flip and cook until golden brown on the bottom, 1 to 2 minutes. Place the plantains on a paper towl to drain excess grease.

Step 6

Place a scoop of rice on each plate and pour some beans over the rice. Place some pulled pork next to the rice and beans, and some fried plantains next to the pork. Garnish each plate with a lime wedge, some cilantro and queso fresco. Serve hot.

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