Grilled Mojo Pork Shoulder Steaks and Plantains

Pork

Step 1

Combine6 garlic cloves, finely grated,½ cup fresh lime juice,½ cup fresh orange juice,¼ cup extra-virgin olive oil,1 Tbsp. ground cumin,2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and2 tsp. dried oreganoin a large resealable plastic bag. Add2 lb. boneless pork shoulder (Boston butt), fat cap trimmed if needed, sliced crosswise ¾" thick, and seal bag; massage steaks to coat. Chill at least 4 hours and, preferably, up to 1 day. Let pork sit at room temperature 30 minutes before grilling.

Plantains and Assembly

Step 2

Toss1 medium red onion, thinly sliced,1 pint cherry tomatoes, halved, quartered if large,1 garlic clove, finely grated,¼ cup fresh lime juice,2 Tbsp. fresh orange juice, and1 Tbsp. extra-virgin olive oilin a medium bowl to combine. Season generously withkosher salt; toss again. Let tomato salad sit until ready to serve.

Step 3

Prepare a grill for medium-high heat; oil grate. Place4 large very ripe (black) plantains, peeled, halved lengthwise, on a rimmed baking sheet and drizzle with oil; turn to coat. Season generously with kosher salt. Grill plantains until deep brown marks appear, about 3 minutes per side. Return to baking sheet.

Step 4

Remove pork from marinade, letting excess drip back into bag, and grill, turning every minute, until lightly charred and an instant-read thermometer inserted into thickest part of a steak registers 140°, 7–9 minutes. Transfer to a cutting board and let rest 5–10 minutes.

Step 5

Transfer plantains to a platter or divide among plates. Thinly slice pork against the grain and arrange alongside plantains. Drizzle any accumulated juices over tomato salad; toss to combine. Spoon salad over pork; drizzle any dressing left in bowl over. Top withcilantro leaves with tender stems and/or mint leavesand season withflaky sea salt.