ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cuban Pork Shoulder with Beans and Rice

Photo: Iain Bagwell; Styling: Cindy Barr

 

Hands-on time 45 mins
Total time 8 hrs, 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.

Ingredients

  • 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

Nutrition Information

  • calories 510
  • fat 12.8 g
  • satfat 4.1 g
  • monofat 5.3 g
  • polyfat 2.1 g
  • protein 34.3 g
  • carbohydrate 62.2 g
  • fiber 7 g
  • cholesterol 64 mg
  • iron 4.9 mg
  • sodium 655 mg
  • calcium 66 mg

How to Make It

  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.

  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.

  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.

  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.