What You Need:
Cuban Pork
1/3 can orange juice concentrate, thawed
6-8 cloves of garlic, chopped
1/3 cup loosely packed chopped cilantro
1 tsp lime zest
Juice of 1 lime
1 tsp dried oregano
1 tbsp kosher salt
2 tbsp cooking oil
3-4 lb pork shoulder roast
Cuban Black Beans
2 cans black beans
1/3 cup pork juices
1 tsp ground cumin
1 tsp kosher salt (you may want to add more if you’re going to cook the beans for say, 3-4 hours)
1 bay leaf
The Steps:
The night before, combine all ingredients for the Cuban Pork. Wash and pat dry the pork roast and place in a large Ziploc bag. Pour marinade over the top, seal, and place in refrigerator overnight or for 1-2 days.
In the morning, place pork roast and marinade in slow cooker. Cover and cook on high for 4-5 hours or on low for 8-9 hours. Shred meat and serve with cooked white rice, the Cuban black beans, sour cream, and fresh cilantro.
For the beans: Combine all ingredients in a pot, bring to a boil, then cover and simmer for at least one hour, or up to 4 hours.
The Verdict:
I cannot say enough good things about this dish. I love it, the Doc loves it and the kids love it (well most of the time!). This is one of those recipes that is in my regular rotation! If you like these types of flavors then you definitely won't be disappointed!
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