citrusy cuban pork roast with black beans & rice
(3 RATINGS)
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.
No Image
prep time
20 Min
cook time
8 Hr
method
---
yield
8-10 serving(s)
Ingredients
- 3-1/2 to 4 pounds pork loin roast
- MARINADE:
- 1/2 can undiluted frozen orange juice concentrate
- 1 teaspoon lime zest
- - juice from 1 whole lime & 1/2 lemon
- 2 tablespoons sherry, white wine, or sherry wine vinegar
- 2 teaspoons cumin powder
- 1/2 teaspoon each: chili powder and kosher salt
- 2 teaspoons canola or vegetable oil
- TO COOK ROAST:
- 1/2 - white or yellow onion, sliced thin
- 3-4 cloves garlic
- 1 - bell pepper, chopped
- BLACK BEANS:
- 2 cans 15 ounces black beans, rinsed and drained well
- 1/2 - white or yellow onion, chopped finely
- 1 teaspoon cumin powder
- 2 tablespoons "sauce" from the pork roast
How To Make citrusy cuban pork roast with black beans & rice
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Step 1Mix Marinade ingredients together and marinate roast in refrigerator for 4 hours minimum to overnight.
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Step 2Put roast, all marinade ingredients, plus onion slices, garlic and bell pepper into your crockpot or slow cooker.
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Step 3Cook on low for 8-9 hours.
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Step 4When 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.
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Step 5Remove from crockpot. Shred meat. Serve over cooked white rice and black beans, with some of the "sauce" from the pot over the meat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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