Crock Pot Mojo Pork with Cuban-Style Black Beans

By vealam

Ingredients

• For the Cuban-Style Black Beans:
• 3-4 lb boneless pork butt, trimmed of excess fat then cut into big hunks
• 3/4 cup chicken broth
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 1 onion, cut into big chunks
• 1 jalapeno, sliced in half
• 1 head garlic, cloves separated and peeled
• 1-1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 2 bay leaves
• 1 Tablespoon extra virgin olive oil
• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 2 cloves garlic, minced
• salt and pepper
• 1/2 teaspoon dried oregano
• 15oz can black beans, drained and rinsed
• 1/4 cup chicken broth
• 1 teaspoon red wine vinegar
• For the Cilantro-Lime Rice:
• 2 cups water
• 1 Tablespoon canola or vegetable oil
• 1/2 teaspoon salt
• 1 cup long grain white rice
• 1/4 cup chopped cilantro
• juice of 1/2 lime

Details

Servings 1
Adapted from frame.bloglovin.com

Preparation

Step 1

Add all ingredients except those for Cuban-Style Black Beans to a large crock pot then stir to combine. Cook on low for 8-10 hours or until pork shreds easily with a fork.
For the Cuban-Style Black Beans: heat oil in a large skillet over medium heat. Add bell pepper and onion, season with salt and pepper, and then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for one more minute. Add dried oregano, black beans, chicken broth, and vinegar then simmer until most of the broth has been absorbed and beans are tender. Taste then add salt and pepper if necessary.

For the Cilantro-Lime Rice: Bring water, oil, and salt to a boil in a saucepan. Rinse rice in a strainer under cold water then add to the boiling water, place a lid on top, turn heat down to medium-low, and then simmer until rice is tender, about 15 minutes. Add lime juice and cilantro then stir to combine and set aside.

Serve pork and beans over cooked Cilantro-Lime Rice, in corn tortillas, or on top of nachos.