Cuban Pork Shoulder with Rice and Beans

By á-45853

Ingredients

• 2 3/4 cups unsalted chicken stock (such as Swanson)
• 1 cup fresh orange juice (about 4 oranges)
• 1/2 cup chopped cilantro stems
• 1 medium orange, quartered
• 1 3/4 teaspoons kosher salt, divided
• 1 1/2 teaspoons freshly ground black pepper, divided
• 4 center-cut bacon slices, chopped
• 1 (2 1/2-pound) bone-in pork shoulder, trimmed
• 1 pound dried black beans
• 2 1/4 cups chopped onion, divided
• 10 garlic cloves, crushed and divided
• 1/4 cup chopped fresh oregano, divided
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 1/2 teaspoons crushed red pepper
• 1 bay leaf
• 1 1/2 cups chopped tomato
• 1 jalapeño pepper, seeded and thinly sliced
• 2 2/3 cups hot cooked white rice
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

1. Combine first 4 ingredients in a blender; process until smooth. Strain through a fine sieve over a bowl; discard solids. Stir in 3/4 teaspoon salt and 3/4 teaspoon black pepper.

2. Place bacon in a large skillet over medium heat; cook 5 minutes or until crisp. Remove bacon with a slotted spoon. Place bacon in a 6-quart electric slow cooker. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Return skillet to medium-high heat. Add pork to drippings in skillet; cook 8 minutes, turning to brown on all sides. Add pork shoulder to slow cooker. Pour uncooked beans around pork.

3. Return skillet to medium-high heat. Add 2 cups onion and 6 garlic cloves; sauté 3 minutes. Add 3 tablespoons oregano, paprika, cumin, and crushed red pepper to pan; sauté 1 minute. Add orange mixture and bay leaf to pan; bring to a boil and cook 1 minute, scraping pan to loosen browned bits. Pour onion mixture over pork. Cover and cook on LOW for 8 hours or until pork is very tender and beans are done. Shred pork; discard bones. Discard bay leaf. Stir in 1/4 teaspoon salt.

4. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 1/4 cup onion, tomato, and jalapeño pepper in a bowl. Chop remaining 4 garlic cloves; stir into tomato mixture. Spoon 1/3 cup rice onto each of 8 plates; top each serving with 1/2 cup bean mixture, about 3 ounces pork, and 3 1/2 tablespoons salsa. Garnish with remaining 1 tablespoon oregano and 1/4 cup cilantro.