Cuban Pork Shoulder With Beans And Rice Recipe

Name: Cuban Pork Shoulder With Beans And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno pepper, seeded and thinly sliced; 2 2/3 cups hot cooked white rice; 1/4 cup chopped fresh cilantro

Servings: persons

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 jalapeno pepper, seeded and thinly sliced
2 2/3 cups hot cooked white rice
1/4 cup chopped fresh cilantro

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; saute 3 minutes. Add 3 tablespoons oregano, paprika, cumin, and crushed red pepper to pan; saute 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 jalapeno 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.

2023

kcal

Calories

Fat

250

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Cuban Pork Shoulder With Beans And Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban Pork Shoulder With Beans And Rice

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