Crock Pot Mojo Pork with Cuban-Style Black Beans

Mojo Pork with Black Beans, Cilantro Rice and Guacamole…holy moly is it good! The pork is so tender and especially good once you fry it to put a little crisp on it. I’ll make this again and again.

Crock Pot Mojo Pork with Cuban-Style Black Beans

INGREDIENTS:

• Mojo Pork
  • 3 – 4 lb boneless pork butt, also called pork shoulder, trimmed of excess fat then cut into big hunks
  • 3/4 cup chicken broth
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup lemon juice
  • 1 onion, cut into big chunks
  • 1 jalapeno, sliced in half
  • 1 head garlic, cloves separated and peeled
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 2 bay leaves
• Cuban-Style Black Beans
  • 1 Tablespoon extra virgin olive oil
  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • 2 cloves garlic, minced
  • salt and pepper
  • 1/2 teaspoon dried oregano
  • 15 oz can black beans, drained and rinsed
  • 1/4 cup chicken broth
  • 1 teaspoon red wine vinegar
• Cilantro Lime Rice
  • 2 cups water
  • 1 Tablespoon canola or vegetable oil
  • 1/2 teaspoon salt
  • 1 cup long grain white rice
  • 1/4 cup chopped cilantro
  • 1/2 lime, juiced

DIRECTIONS:

1. For the Crock Pot Mojo Pork
   • Add all ingredients into a 6 quart crock pot then stir to combine. Cook on low for 8-10 hours or until pork shreds easily with a fork.
   • Fork-Lore adaptation: We decided to drain the fluid off the pork, after cooking, and fry in a bit of avocado oil to add crisp to the pork. Yum!
2. For the Cuban-Style Black Beans
   • Heat oil in a large skillet over medium heat. Add bell pepper and onion, season with salt and pepper, then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for one more minute. Add dried oregano, black beans, chicken broth, and vinegar then simmer until most of the broth has been absorbed and beans are tender. Taste then add salt and pepper if necessary.
   • Serve pork and beans over cooked Cilantro-Lime Rice (see notes), in corn tortillas, or on top of nachos.
3. For the Cilantro Lime Rice
   • Bring water, oil, and salt to a boil in a small saucepan. Rinse rice in a strainer under cold water then add to the boiling water, place a lid on top, turn heat down to low, and simmer until rice is tender, about 12-15 minutes. Add lime juice and cilantro then stir to combine and set aside.

Service with guacamole and salsa.

Recipe slightly adapted from IowaGirlEats