Tía Lola's Mojo Pork Belly y Shoulder That Hijacks Sunday Dinner

Ay mi gente, pull up a chair on this Florida-Gulf porch because Tía Lola is about to drop the kind of Cuban feast that turns polite family meals into full- Free

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Ingredients

Pork shoulder - the big, forgiving cut that laughs at long cooks and still comes out tender like abuela's hugs
Pork belly - the fatty show-off that turns into crispy gold and makes everyone fight over the edges
Mojo - that citrus-garlic hurricane in a bowl that turns plain pork into a reason to call the neighbors
Plantains - those stubborn green-to-yellow drama queens that fry into sweet, caramelized perfection
Yuca - the starchy Caribbean potato that soaks up mojo like it was born for the job
Cuban bread - the crusty, airy loaf that exists solely to turn every plate into a sandwich situation

Directions

First, greet the pork shoulder and pork belly like long-lost primos, pat them dry, and score the belly skin so it crisps like your tía's best gossip.
Whip up the mojo in a big bowl with plenty of garlic, sour orange, oregano, and salt, then pour half over the meats and let them marinate while you argue about the best brand of Cuban bread.
Preheat the oven to 325°F and set the pork shoulder and belly in a roasting pan, fat side up, so the belly can render its glory and the shoulder can get fall-apart tender.
Roast for the first two hours, then crank the heat to 425°F for the last 30 minutes to blast that pork belly skin into chicharrón heaven.
While the pork does its thing, peel and cut the yuca into chunks, drop them in salted boiling water, and cook until they’re soft enough to mash with a fork but still hold their shape.
Slice the plantains on the bias, fry them in hot oil until golden and sweet, then drain on paper towels and sprinkle with a little salt like you’re seasoning family secrets.
Drain and mash the yuca with a splash of the reserved mojo and a knob of butter until it’s creamy and ready to soak up every drop of pork juices.
Pull the pork from the oven, tent it loosely with foil, and let it rest while you warm the Cuban bread in the oven so it’s crusty outside and steamy inside.
Slice the pork shoulder into juicy chunks, cut the belly into crispy squares, and arrange everything on a big platter with the yuca and maduros on the side.
Tear the warm Cuban bread into pieces, set it out for everyone to build their own little sandwiches, and announce dinner with the volume of a mercado loudspeaker.

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