2 3/4 cups unsalted chicken stock (such as Swanson)
1 cup fresh orange juice (about 4 oranges)
1/2 cup chopped cilantro stems
1 medium orange, quartered
1 3/4 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
4 center-cut bacon slices, chopped
1 (2 1/2-pound) bone-in pork shoulder, trimmed
1 pound dried black beans
2 1/4 cups chopped onion, divided
10 garlic cloves, crushed and divided
1/4 cup chopped fresh oregano, divided
2 teaspoons paprika
2 teaspoons ground cumin
1 1/2 teaspoons crushed red pepper
1 bay leaf
1 1/2 cups chopped tomato
1 jalapeño pepper, seeded and thinly sliced
2 2/3 cups hot cooked white rice
1/4 cup chopped fresh cilantro
How to Make It
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.
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.
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.
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.
I made this tonight and it is a keeper. I only used a cup of orange juice but I will include orange zest next time. The addition of orange is genius. The cilantro is a must. This was a satisfying meal that I could serve to my vegetarian guests as well by keeping the meat separate from the beans. Thank you for sharing this recipe.
Fantastic flavor! I used 3 mandarin oranges (thin-skinned and what I had in the house) and the taste was excellent. Because we used some of the pork for sandwiches (dressed with chipotle mayo -- super in a lunch box), there were lots of the beans left. I added enough liquid to turn it into a soup, which I served with salsa, plain yoghurt and tortilla chips for another great meal. Lot of good meals for the initial investment of time.
BIG YUMMMMMMMMmmmmmz! Husband lost his mind over this. I thought it was very good, too, but didn't like the bitter taste from the pureed whole orange. I added a little brown sugar to cut that taste. Next time, I will simply use the orange zest and orange sections to eliminate that problem. Meat was very tender and Husband kept saying how different and good the sauce was. Made a simple pico de gallo for the topping. It was a lot of work to put together, but the result was worth it. Will make again over the colder months of the year.
The flavors of this dish were fantastic! I presoaked then drained the beans to reduce the gas factor. It does take a while to prep this dish so I put it all together and refrigerated the browned meat and beans in the crock pot liner overnight. The next morning I started the slow cooker on high for an hour then cooked it on low for about 10 hours. As a result the beans were probably mushier than optimal but it was still great. I froze some of the leftovers as it makes huge servings. We made it into burritos by wrapping in tortillas and adding sliced avocados. We'll definitely make this again.
The flavors in this were great - especially the beans. I had a one pound piece of frozen pork shoulder, so I used that and then halved the other ingredients. I used smoked paprika vs sweet and I believe that added a very subtle smoky flavor. I really like the Cooking Light Brazilian Fejoda recipe - but I believe this is better.
This was amazing. It makes a lot, so I was able to freeze quite a bit for future meals which made the prep work totally worth it. The flavors were so great. I didn't make the rice because I was short on time, but instead I served it with half an avocado and a warm tortilla. SO YUM. Can't wait to have it again.
Really delicious! I made this following the recipe exactly as written and it turned out great. The fresh salsa garnish makes this dish a cut above and definitely something you would serve guests. There is a fair amount of prep work, so give yourself additional time so you don't end up eating it at midnight. The only change I made was to use my food processor instead of a blender for making the sauce. I used cheese cloth to strain the liquid. I find this easier than messing with a sieve since you can just squeeze it to extract the maxium. I've shared this recipe with a couple of friends, and we all agree, it's excellent!
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