Grilled Mojo Pork Shoulder Steaks and Plantains

Preparation

1. Pork

   Step 1

   Combine 6 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, and 2 tsp. dried oregano in a large resealable plastic bag. Add 2 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.

2. Plantains and Assembly

   Step 2

   Toss 1 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, and 1 Tbsp. extra-virgin olive oil in a medium bowl to combine. Season generously with kosher salt; toss again. Let tomato salad sit until ready to serve.

   Step 3

   Prepare a grill for medium-high heat; oil grate. Place 4 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 with cilantro leaves with tender stems and/or mint leaves and season with flaky sea salt.