I am not Cuban nor have I ever been to Cuba. I do however have a love of all kinds of Latin American foods. This is my recipe that I’ve adapted, and I’m sure added my own Mexican flare to, but I will tell you one thing. It’s gooooood!
These days I am all about the quick and easy meals; I know. This is not one of those. Did you fall off your chair? Ha! While this recipe does take quite a bit of time and preparation, I love to make a huge batch and freeze portions for quick meals later. See I haven’t varied too far off my beaten path now have I?
Fry 1 pound bacon. I just put the entire package in a large frying pan and stir it as it begins to cook. I learned this method from my aunt when I was a teenager. No more laying out each piece of bacon to fry it. This way is much faster. When the bacon is crisp, drain on a paper towel lined plate. Cool slightly and crumble the bacon and place in a 6 qt slow cooker.
Cook a pound of black beans according to package. I like to use the quick soak method. Bring water (about 2 quarts) and rinsed beans to a boil and then cover and remove from heat for 1 hour. After an hour bring the beans to a boil again. Reduce heat and simmer until beans are done.
Sprinkle 3 pound pork shoulder with 1/2 teaspoon each of salt and pepper. Return the skillet of bacon dripping to medium high heat and pork. Cook about 8 minutes to brown all sides. Add the pork to slow cooker.
Over medium-high heat add 2 large chopped onions and 6 garlic cloves; fry 3 minutes. Add 1 tablespoon each oregano, paprika, cumin, and crushed red pepper to pan; cook 1 minute. Add 3 cups chicken broth, 1 cup orange, 3 tablespoons fresh key lime juice, and 1bay leaf to pan. Bring to a boil and cook 1 minute. Pour onion mixture over pork. Cover and cook on LOW for 8 hours or until pork is very tender.
Shred pork, and discard bones. Throw away the bay leaf.
Return the shredded pork to the crock pot and add the (drained) black beans.
Serve over Cuban White Rice. The difference from regular white rice is the addition of 2 tablespoons extra-virgin olive oil and 1 garlic clove, pressed per 1 1/2 cups of uncooked white rice.
I like to serve this with Avocado Salsa! This dish is super tasty. It makes a huge batch and freezes well. What do you think? Are you up for putting in the time for this yummy meal?
Leave a Reply