Roasted Pork Stuffed with Moros

Raven Higheagle


This black bean and rice stuffed pork roast is “home-style, rustic, and soul-satisfying.

☆☆☆☆☆ 0 votes
Serves 16
45 Min
14 Hr
Slow Cooker Crock Pot


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1 1/2 c
sour orange juice
1/2 c
dried mexican oregano
1/2 c
chopped garlic
1/2 c
spanish olive oil
(6 to 8 pound) fresh ham


16 oz
dried black beans, soaked overnight, drained, and rinsed
bay leaves
2 1/2 medium
red bell pepper, diced
4 Tbsp
plus 1/4 cup spanish olive oil
2 large
white onions, diced
4 clove
garlic, chopped plus 2 cloves unpeeled and crushed
1 tsp
dried mexican oregano
2 lb
white rice
kosher salt to taste
red wine vinegar

How to Make Roasted Pork Stuffed with Moros


  • 1Prepare the marinade for the pork by combining the sour orange juice, oregano, chopped garlic, and oil, to taste. Let marinade stand for 1 hour.
  • 2With a very sharp knife, cut ham across lengthwise, exposing the bone. Cut around the bone around to remove it.
  • 3Use small cuts to butterfly the ham, so it lies flat.
  • 4Trim into a rectangular shape. Discard any excessive fat. Season the meat with marinade and set aside, refrigerated, for at least 2 hours.
  • 5While the pork marinates, make the rice and beans
  • 6Bring beans, 5 cups water, bay leaf, and 1/2 red bell pepper to a full boil. Simmer until beans are soft. Strain and remove the pepper. Reserve the water (if necessary, add water to make 4 cups).
  • 7Sauté the diced pepper, onion, chopped garlic, and oregano in 2 tablespoons olive oil until translucent.
  • 8Add the rice, beans, and water and bring to a boil. Season with salt. Reduce heat and cook covered until rice is soft
  • 9Sauté crushed garlic cloves in the remaining 1/4 cup olive oil until brown. Add crushed garlic to the rice. Season with vinegar and let stand until cool.
  • 10Place rice stuffing in the middle of ham and fold both ways until stuffing is fully covered. Tie with string both lengthwise and across
  • 11Put in slow cooker and cook on low for 8 to 10 hours. Leave meat in the slow cooker on the “warm” setting for about 4 more hours or until the meat will easily pull with two forks and the internal temperature reached 150F.

Printable Recipe Card

About Roasted Pork Stuffed with Moros

Course/Dish: Rice Sides, Pork
Main Ingredient: Pork
Regional Style: Cuban

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