Citrusy Cuban Pork Roast With Black Beans & Rice Recipe

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Citrusy Cuban Pork Roast with Black Beans & Rice

Sher Bird

By
@Litehouse9

My family LOVES this recipe.. which is easy and cooks in the crockpot all day! The sauce it makes is fabulous. When the meat is done, shred it and eat over rice with the "sauce"... or make into a sandwich with crusty rolls.


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Comments:

Serves:

8-10

Prep:

20 Min

Cook:

8 Hr

Ingredients

3-1/2 to 4 lb
pork loin roast

MARINADE:

1/2 can(s)
undiluted frozen orange juice concentrate
1 tsp
lime zest
juice from 1 whole lime & 1/2 lemon
2 Tbsp
sherry, white wine, or sherry wine vinegar
2 tsp
cumin powder
1/2 tsp
each: chili powder and kosher salt
2 tsp
canola or vegetable oil

TO COOK ROAST:

1/2
white or yellow onion, sliced thin
3-4 clove
garlic
1
bell pepper, chopped

BLACK BEANS:

2 can(s)
15 ounces black beans, rinsed and drained well
1/2
white or yellow onion, chopped finely
1 tsp
cumin powder
2 Tbsp
"sauce" from the pork roast

Directions Step-By-Step

1
Mix Marinade ingredients together and marinate roast in refrigerator for 4 hours minimum to overnight.
2
Put roast, all marinade ingredients, plus onion slices, garlic and bell pepper into your crockpot or slow cooker.
3
Cook on low for 8-9 hours.
4
When roast is close to being done, make black beans: Rinse and drain canned beans. Mash them with a fork and add chopped onion, cumin and 2 T of sauce from the crockpot. Mix all together and heat on low until warm.
5
Remove from crockpot. Shred meat. Serve over cooked white rice and black beans, with some of the "sauce" from the pot over the meat.

About this Recipe

Course/Dish: Pork, Roasts
Other Tag: Quick & Easy