Yield: 4 to 6 portions
Orange juice – 3 cups
Dark rum – 2 cups
Lime juice – 1/2 cup
Olive oil – 6 Tbsp.
Brown sugar – 1 1/2 cups
Onion, rough chopped – 1
Jalapeņo chiles – sliced 2
Garlic, crushed – 6 Tbsp.
Fresh cilantro – chopped 3 Tbsp.
Kosher salt – 3 Tbsp.
Fresh thyme – chopped 2 Tbsp.
Dried oregano – 2 Tbsp.
Ground cumin – 2 tsp.
Pork shanks, skin removed – 3
Pork stock – as needed
Boniato goat cheese mash – (recipe follows)
Cuban black beans – as needed
Mojo – (recipe follows)
Cilantro oil – as needed
Boniato chips – as needed
Method:
- Whisk together first 13 ingredients for marinade. Add pork shanks and marinate in refrigerator 48 hours.
- Remove shanks and brown evenly on all sides. Place in roasting pan and pour in marinade. Cover and roast in preheated 300F oven for 3 hours, adding stock if liquid evaporates. Baste shanks every 30 minutes. Remove shanks from marinade, reserving 1 cup for mojo.
- To plate, spoon boniato mash and preferred recipe for black beans on plate. Place pork on top and spoon mojo over. Garnish with cilantro oil and boniato chips.Boniato Goat Cheese Mash
Boniato Goat Cheese Mash
Boniato – 2lb
Heavy cream – 5 cups
Goat cheese – 4 oz.
Salt and pepper – to taste
Method:
Boil peeled, diced boniato with heavy cream. Drain, reserving some liquid. Mash; add goat cheese and salt and pepper to taste.