Cuban slow-cooked Pork with Black Beans


With an additional recipe for an amazing Black Bean Soup

Slow cooked means tender.  A full spectrum of flavors meld together in this series of recipes to produce the most incredible tasting pork and black beans.  There is a considerable amount of chopping involved so, grab a sous chef or schedule a chop-a-thon the night before you plan to serve this meal.

Essentially, you’ll be making the Black Beans in a slow cooker, while slow roasting the pork in the oven.  In addition, you’ll need tortillas, avocados and a pico de gallo (recipe provided below).  At the end of the cooking process, you’ll be building the most unbelievably good burritos!  You can also serve the pork, black beans and pico de gallo over coconut rice.  The quick and easy approach to making Coconut Rice in your rice cooker is to simply substitute one of the cups of water with coconut milk.  Adding cheese into the equation when serving, at any point, is your call.

Since there are only so many times you can eat burritos in a single week, a recipe for an amazing Black Bean soup is also provided below ... using everything you’ll be preparing for the burritos.

Part One:  Black Beans

Soak a 1 lb. Bag of Black Beans overnight in a large bowl.

Very early in the morning ...

(You may want to have the veggies chopped the night before and ready to go) 

1 sweet onion

1 green pepper

1 jalapeno

1 green chili

1/2 of a bunch of cilantro

Juice of 2 limes

4 cloves of garlic

Combine chopped veggies with:

4 bay leaves

2 T cumin

salt and pepper

1 large container of beef broth 

Rinse the beans that have been soaked overnight and add them into a slow cooker.  Add the chopped veggies, spices and enough beef broth to cover the beans.  Cook on low for 6 hours and then crank it up to high for another 2 - 3 hours until beans are tender.

Here’s what the finished product looks like:

Part Two:  Slow Roasting the Pork Roast

I used two small Pork Roasts for this recipe.  Each roast weighed 1.5 lbs.

The night before, marinate the pork in a mixture identical to the mixture made for the Black Beans (minus the beef broth and the bay leaves].

1 sweet onion

1 green pepper

1 jalapeno

1 green chili

1/2 of a bunch of cilantro

Juice of 2 limes

4 cloves of garlic

Combine chopped veggies with:

2 T cumin

salt and pepper

In a large glass container, combine the pork with the chopped veggies and spices.  Cover and refrigerate overnight.

Once the Black Beans are in their final 3 hours of cooking, you’ll want to get the Pork into the oven.  Pre-heat oven to 325.  The entire mix of Pork plus its chopped marinade will all need to go into a baking dish and then covered with foil.  In fact, you may want to marinate the pork overnight in the container you plan to cook it in the next day.  The pork will slow roast in 3 hours.  Go ahead and pull it out of the oven after 2 hours.  Once the meat pulls apart easily with a fork, it’s done.


Prepare the Pico de Gallo the night before.

6 Roma Tomatoes seeded and chopped

1 jalapeno seeded and chopped

1 green chili pepper, seeded and chopped

1 sweet onion, chopped

1 clove of garlic, minced

1 c chopped cilantro

Juice of 1 lime

salt and pepper

chop and refrigerate until serving time.

For the Burritos:  

Lay down a thin layer of smashed avocado

Top avocado with a couple spoonfuls of Black Beans

Top Beans with a layer of shredded Pork

Top Pork with a couple spoonfuls of pico de gallo

Roll up and enjoy.

Black Bean Soup

Part one:

To a Blender carafe add half of the leftover black beans and half of the leftover pico de gallo. Also add in 1/2 c beef broth.  Blend until it’s a puree.

In a large soup pot, heat a couple tablespoons of olive oil and to this add the rest of the leftover pico de gallo and cook for a few minutes.

At this point, add the rest of the black beans to the cooked pico de gallo along with a bag of frozen corn and combine.

Now add the pureed black bean mixture and the leftover cuban pork.

Have additional beef broth at the ready to thin the soup if necessary.

Cook over low heat for 3 hours.

This soup is even better one day after it’s been refrigerated!

Enjoy.

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