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.
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?