Slow-roasted wild pork shoulder marinated in citrus and garlic, served with seasoned rice with field peas. Finish this with golden fried plantains and pan drippings.

Moderately fatty shoulder from feral hogs are perfect for slow roasting, with infinite possibilities as far as seasoning. This version is marinated in mojo: copious amounts of citrus and garlic (that's not a typo), then gently cooked in the oven until the fat is rendered and the meat is very tender. Serve this with peas and rice and some sauteed plantains.

Serves 4

1 reasonably fatty feral hog shoulder or ham, about 2-3 pounds

Salt

Juice of 1 orange

Juice of 2 limes

Juice of 1 lemon

12 cloves of garlic, peeled

1 tbsp Mexican oregano

½ cup olive oil

1 cup fresh pigeon, black-eyed, purple hull or other pea

3 tbsp olive oil

1 sweet red pepper, diced

1 small white onion, diced

1 tsp granulated garlic

½ tsp ground turmeric

½ tsp cumin, ground

1 cup long grain rice

1 ½ cups hog, chicken or other stock

Salt

2 ripe plantains, peeled and sliced on the diagonal into ½” thick slices

1 tbsp olive oil or lard

Season the pork shoulder well with salt. Combine the citrus juices, garlic, oregano and olive oil in a blender and puree until smooth. Place the shoulder in a baking dish and cover with the marinade. Marinate, covered and refrigerated, for 1 day, turning once.

Preheat the oven to 300°F. Cover the baking dish with foil or a lid and cook the pork shoulder, fat-side facing up, until tender, about 3-4 hours. Remove the foil or lid and continue to brown the pork for another hour, adding a little water to the pan to keep the marinade and juices from scorching.

While the shoulder is finishing up, make the rice. Bring the peas and about 1 quart of water to a simmer and cook until the peas are tender, about 30-45 minutes depending on the peas, adding liquid if necessary. Once cooked, strain the peas and set them aside.

In a medium, lidded pot, heat the olive oil over medium-high heat. Add the pepper, onion, granulated garlic, turmeric and cumin and cook, stirring often, until tender, about 4-5 minutes. Add the rice and stir well to coat with the seasonings. Add the stock and season with salt. Bring to a simmer, then immediately add the lid and turn down to the lowest setting. Cook for 8 minutes. Remove the pot from the heat, leaving the lid on for another 8 minutes. Remove the lid, fluff gently with a fork, and add the reserved peas into the rice. Check the seasoning and set aside in a warm spot.

In a medium pan over medium-high heat, cook the plantains in the olive oil until nicely browned on both sides. Set aside.

To serve, place the roast on top of the rice and spoon any drippings over it. Garnish with the plantains.