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This crock pot recipe looked just delicious to me and it is alreading cooking in the oven, not a crock pot, at the H's home. I prepped it last night at home and brought it here in a dutch oven along with the rice and ingredients for the black beans. As today is a bit cool, I'm thinking it will just hit the spot served as recommended. Thinking tomorrow of making tacos with the meat or rolling it in tortilla shells for a bit of a twist. Ole!!!
Ingredients
- 3-4 lb boneless pork butt, trimmed of excess fat then cut into big hunks
- 3/4 cup chicken broth
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1 onion, cut into big chunks
- 1 jalapeno, sliced in half
- 1 head garlic, cloves separated and peeled
- 1-1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 bay leaves
- For the Cuban-Style Black Beans:
- 1 Tablespoon extra virgin olive oil
- 1/2 onion, chopped
- 1/2 green pepper, chopped
- 2 cloves garlic, minced
- salt and pepper
- 1/2 teaspoon dried oregano
- 15oz can black beans, drained and rinsed
- 1/4 cup chicken broth
- 1 teaspoon red wine vinegar
Directions
- Add all ingredients except those for Cuban-Style Black Beans to a large crock pot then stir to combine. Cook on low for 8-10 hours or until pork shreds easily with a fork.
- For the Cuban-Style Black Beans: heat oil in a large skillet over medium heat. Add bell pepper and onion, season with salt and pepper, and then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for one more minute. Add dried oregano, black beans, chicken broth, and vinegar then simmer until most of the broth has been absorbed and beans are tender. Taste then add salt and pepper if necessary.
- Serve pork and beans over cooked Cilantro-Lime Rice, in corn tortillas, or on top of nachos.
Notes
Black beans slightly adapted from Epicurious.com
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