Excellent. Don't know how authentic this is, but definitely equal to or better than what we've had at restaurants in Miami & Tampa. Made on a very snowy weekend to recipe except presoaked the beans overnight. Also took the pork out about an hour before the beans were done. Recommend you try this as written -- the fresh veg on top really brightened the dish.
Cuban Pork Shoulder with Beans and Rice
carolfitz Posted: 12/15/13
SandraWS Posted: 01/08/14
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!
jrosin Posted: 11/26/13
Just made this yesterday, excellent! It does have more ahead prep than the average crock pot recipe, but well worth the depth of flavor. I did not make the fresh salsa for the end, ran out of time, but it was still great without it. If you are trying to put this together in the morning, I would definitely make the broth part (first 4 ingredients), chop the onions/garlic and have the spices measured out into one bowl the night before. Then the morning prep of bacon, pork, sauteeing the onions/garlic will go fairly quick. It says you don't have to precook the black beans, but I did bowl them for about 5 minutes after rinsing. My experience is that without doing that, they don't get done in a slow cooker.
EmilieN Posted: 12/08/13
Delicious recipe! I loved the orange flavor with the meat, and the salsa really made the recipe a star - don't skip it.
falljunelaker Posted: 04/03/14
This was just OK for us, overall. The meat was good. We didn't care for the orange in the beans but that's just personal preference. The salsa was just OK. May try it again once it's tomato season.
AshleyL Posted: 04/06/14
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.
loonchick Posted: 12/11/13
This requires quite a bit of prep work but, boy, is it worth it! I think using cheesecloth to strain the liquid from the blended mixture is a great idea. The beans absolutely were properly cooked without presoaking. Thank you Cooking Light for another innovative and delicious recipe.
NancySF Posted: 01/02/14
Wonderful! meat was really tender. Two suggestions: Way more beans than I could get my family to eat. I also made the liquid part and chopped the veggies ahead of time so I could get this done on a busy day
sobgila Posted: 06/20/14
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.
thezgb Posted: 12/08/13
Made this on a snowy day and it is fabulous. I agree with the earlier review on the amount of early morning prep required in order to be ready for dinner time, but if you do some parts the night before, you should be in good shape. Everything came out very tender and had great flavor. Highly recommend.
vastephanie Posted: 11/22/13
This will be one of my go to recipes for company ....... delicious and easy.