Real Recipes From Real Home Cooks ®

citrusy cuban pork roast with black beans & rice

(3 ratings)
Recipe by
Sher Bird
Bellevue, WA

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.

(3 ratings)
yield 8 -10
prep time 20 Min
cook time 8 Hr

Ingredients For citrusy cuban pork roast with black beans & rice

  • 3-1/2 to 4 lb
    pork loin roast
  • 1/2 can
    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
  • 1/2
    white or yellow onion, sliced thin
  • 3-4 clove
  • 1
    bell pepper, chopped
  • 2 can
    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

How To Make citrusy cuban pork roast with black beans & rice

  • 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.

Categories & Tags for Citrusy Cuban Pork Roast with Black Beans & Rice: