In a large bowl or in large zip-top bag, combine pork, mojo, adobo, oregano and cumin; transfer to refrigerator. Marinate at least 4 hrs, or overnight.
Heat oven to 375°F. Remove pork from marinade; discard marinade. Place pork in roasting pan; bring to room temperature. Cover roasting pan with foil. Cook pork until internal temperature registers 140°F with thermometer when inserted into thickest part of pork, about 40 min. Transfer pork to cutting board; let rest 10 minutes. Cut pork into 1” cubes.
Heat oil in large skillet over medium-high heat. Season pork with adobo. Cook pork, in batches, until golden brown and crisp on all sides, about 10 min; transfer to paper-towel lined plate to drain. Cook onions in oil until soft and starting to brown, about 5 minutes.
Arrange pork and onions on serving plate; sprinkle with cilantro. Serve with cooked rice, sweet plantains and lime wedges.
In this recipe, GOYA® Mojo Criollo is used to marinate the pork. Mojo is a marinade that is made from sour oranges (which are extra tangy), lemon juice, garlic, onions and other spices. To make life easier, we’ve taken these special ingredients and bottled them for you! Simply shake, pour the mixture over your favorite meat (pork, chicken or beef), marinate in the refrigerator at least 4 hours or up to 24 hours and cook as usual. Then, enjoy a meal that’s guaranteed to be loaded with flavor!