Photo: Iain Bagwell; Styling: Cindy Barr 
Hands-on Time
45 Mins
Total Time
8 Hours 45 Mins
Yield
Serves 8

You don't have to presoak the beans for this hearty dinner--they go straight into the cooker and end up perfectly tender 8 hours later. Since you blend up a whole orange, peel and all, you should look for Florida oranges, which have thinner skins than the thick-peeled fruits from California.

How to Make It

Step 1

Combine first 4 ingredients in a blender; process until smooth. Strain through a fine sieve over a bowl; discard solids. Stir in 3/4 teaspoon salt and 3/4 teaspoon black pepper.

Step 2

Place bacon in a large skillet over medium heat; cook 5 minutes or until crisp. Remove bacon with a slotted spoon. Place bacon in a 6-quart electric slow cooker. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Return skillet to medium-high heat. Add pork to drippings in skillet; cook 8 minutes, turning to brown on all sides. Add pork shoulder to slow cooker. Pour uncooked beans around pork.

Step 3

Return skillet to medium-high heat. Add 2 cups onion and 6 garlic cloves; sauté 3 minutes. Add 3 tablespoons oregano, paprika, cumin, and crushed red pepper to pan; sauté 1 minute. Add orange mixture and bay leaf to pan; bring to a boil and cook 1 minute, scraping pan to loosen browned bits. Pour onion mixture over pork. Cover and cook on LOW for 8 hours or until pork is very tender and beans are done. Shred pork; discard bones. Discard bay leaf. Stir in 1/4 teaspoon salt.

Step 4

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 1/4 cup onion, tomato, and jalapeño pepper in a bowl. Chop remaining 4 garlic cloves; stir into tomato mixture. Spoon 1/3 cup rice onto each of 8 plates; top each serving with 1/2 cup bean mixture, about 3 ounces pork, and 3 1/2 tablespoons salsa. Garnish with remaining 1 tablespoon oregano and 1/4 cup cilantro.

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