Fusion Mojo pork over Couscous my way

barbara lentz


I was making cuban pork with mojo for dinner and I realized I didn't have any rice to serve it with so I made a Mediterranean buttery couscous and it was fabulous. I also like to add a smoked ham hock along with the pork because it gives it a nice smoky taste.

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24 Hr
3 Hr 30 Min


1 Tbsp
1 tsp
black peppercorn
8 clove
garlic minced
1 Tbsp
dried oregano
1 Tbsp
1/2 c
dry white wine
2/3 c
orange juice fresh
1/3 c
lime juice fresh
2 Tbsp
olive oil
5 lb
pork butt or shoulder roast
1 medium
smoked ham hock
1 c
chicken broth
1 large
onion sliced into rings
1/2 c
fresh cilantro for garnish
buttery couscous
2 c
couscous rinsed and drained
1 tsp
sea salt
1 2/3 c
warm water
2 Tbsp
olive oil
1 stick
butter cut into pieces


1Combine first nine ingredients. Add pork and ham hock and marinate overnight.
2Place pork and ham hock in roasting pan. Pour marinade over top. Preheat oven 450 degrees. Place pork in oven and roast 30 minutes. Reduce heat to 350 degrees and roast another 2 hours or until internal temp is 195 degrees.
3Remove the pork and ham hock and shred meat discarding bone and fat. In a saute pan add olive oil and 1 tbsp. butter. Saute onion until caramelized adding a little sauce.
4Add the pork to pan with the sauce. serve over buttery couscous and garnish with cilantro
5Buttery Couscous
6Preheat oven 350 degrees
7Put couscous in baking pan stir in salt and water and let sit 10 minutes until water is absorbed. Rub oil into couscous with fingers breaking up any lumps.
8Scatter butter over top. Bake for about 15 minutes. Stir butter throughout.

About Fusion Mojo pork over Couscous my way

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Cuban