Easy Crock Pot Cuban Pork & Black Beans
Recipe: #21384
October 18, 2015
"This is in no way, authentic; but, it is an easy way to get some of those same flavors; without all the work. This recipe takes advantage of some canned ingredients; but, it still has great flavor. Serve over rice; with, lime and cilantro as a garnish. And, don't forget some warm cuban bread if you can find it. One note ... I love to marinate the pork over night in a Mojo or Cuban marinade. Most main stream grocery stores carry it these days, if you can't find it there; a Mexican market will always have it ... and, you can make it yourself too. The marinade is really what gives this dish all the flavor."
Original is 9 servings
Ingredients
- PORK
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- SAUCE
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- GARNISH AND SERVING
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Nutritional
- Serving Size: 1 (333.2 g)
- Calories 558.5
- Total Fat - 16.8 g
- Saturated Fat - 5.6 g
- Cholesterol - 124.1 mg
- Sodium - 164.3 mg
- Total Carbohydrate - 42.6 g
- Dietary Fiber - 9.8 g
- Sugars - 3.6 g
- Protein - 58.2 g
- Calcium - 108.5 mg
- Iron - 5.2 mg
- Vitamin C - 14.4 mg
- Thiamin - 1.6 mg
Step by Step Method
Step 1
Mojo Marinade ... To make this an easy recipe, I usually buy my marinade. Badia is the brand I use (found in the ethnic aisle; or any Mexican market). However, you can easily make your own too. I like to marinate the pork over night if possible. The marinade really makes the dish.
Step 2
Note: Your Own Mojo Marinade ... To make 1 cup - grate 6-8 garlic cloves, 1 teaspoon oregano seasoning, 1 cup sour orange juice (or; 1/2 cup orange juice, 1/4 cup lemon juice, 1/4 cup lime juice), 1 teaspoon kosher salt, 10 peppercorns lightly crushed.
Step 3
Pork ... Add the marinade and pork to a ziploc bag, or a glass (non-reactive, metal pan or dish). Refrigerate over night; or at least 4 hours.
Step 4
Make sure to remove the pork from the refrigerator to take the chill off. Then, pat dry; and, season with plenty of salt and pepper. If you want, you can sear it first. But, this is supposed to be an easy recipe; so I don't. But, searing always adds tons of flavor if you have the time.
Step 5
Sauce ... Set the lime and half of the beans (after you drained and rinsed them) to the side - you will add the remaining beans and lime later. Then, add all the other ingredients to the crock pot, and mix to combine. Set the pork on top; then, spoon some of the sauce over the top - make sure it is well coated.
Step 6
Cook ... Cover and cook on low for 6-8 hours. This is based on my 5 qt pot which takes 6 hrs. My smaller crock (and older) takes 8 hrs+. So, you have to just use your knowledge of your own crock pot. I can't give you an exact time. To be safe; I would check after 6 hrs. And, if not sure, use a thermometer. But, the pork will start to fall apart; so, that gives you a good idea when it is done. Although fairly lean; the moisture and liquid from the other ingredients keep it from drying out. Just keep an eye on it toward the end of the cooking.
Step 7
I usually check it about 30 minutes before I expect it to be done. At this point, I add the remaining black beans. Make sure to stir them into the sauce. Again, spoon some sauce over the pork. Cover and continue cooking another 30 minutes or so; or, until the pork if falling apart/fork tender.
Step 8
Rice ... Cook the rice according to package directions. I like to serve a good 1/2-3/4 cup per person. Rice is also great to make ahead; and, simply microwave to reheat.
Step 9
Finish and Serve ... Right before serving, check to see if it needs any salt and pepper. I find it doesn't; but, you can always add a little if needed. Also, stir in the lime juice - it will add a nice brightness. Remove the pork; and cut in slices - but, it will probably just fall apart.
Step 10
Plate ... Add the rice to each bowl, top with the pork, bean sauce; and, garnish with the cilantro and another lime wedge. Pickled jalapenos are optional ... but, a nice touch. ENJOY!! Cuban bread and a fresh citrus salad is a must for me.
Step 11
Leftovers ... You can add the rice, pork, beans, and sauce to a tortilla and roll up. It also makes a great dish topped with fried eggs too.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When choosing the pork loin roast, look for one with a good amount of fat so it won't dry out during cooking.
- For a milder dish, remove the seeds and ribs from the jalapeno pepper.
- Substitution 1: Instead of pork loin roast, use chicken thighs. The benefit of this substitution is that chicken thighs are usually more affordable than pork loin roast and they are also more flavorful. The thinking behind this substitution is that the marinade and other ingredients will provide plenty of flavor, so a more economical cut of meat can be used.
- Substitution 2: Instead of chicken broth, use vegetable broth. The benefit of this substitution is that it makes the recipe vegetarian-friendly. The thinking behind this substitution is that vegetable broth will still provide plenty of flavor and the other ingredients are already packed with flavor, so the substitution should not affect the overall taste of the dish.
Cuban Pork & Rice Bowls Prepare the pork and sauce as directed, but omit the black beans. Serve the pork over cooked rice, topped with diced onions, jalapeno peppers, and cilantro. Squeeze fresh lime juice over the top before serving.
Citrus Salad: A bright and refreshing citrus salad with oranges, grapefruits, and limes is the perfect accompaniment to this flavorful Cuban Pork dish. The sweetness of the fruit will balance out the spices and the acidity of the salad will cut through the richness of the pork.
Black Beans and Rice: A classic Cuban side dish, black beans and rice are the perfect accompaniment to this flavorful pork dish. The creamy beans and the nutty flavor of the rice will provide a complementary contrast to the spices in the pork. The hearty beans will also help to keep everyone full and satisfied.
FAQ
Q: What type of marinade should I use?
A: I recommend using a Mojo or Cuban marinade. Most main stream grocery stores carry it these days, or you can find it at a Mexican market. You can also make it yourself using garlic, oregano seasoning, sour orange juice, kosher salt, and peppercorns.
Q: How long should I marinate the meat?
A: It depends on the type of meat, but generally you should marinate it for at least 2 hours and up to 24 hours. The longer you marinate the meat, the more flavor it will absorb.
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Fun facts:
The Cuban pork and black beans recipe is a popular dish in the Cuban cuisine. It is believed to have originated from the Spanish conquistadors who brought the pork and black beans to the Caribbean islands in the 16th century.
The Cuban pork and black beans recipe is also a favorite of celebrities. The late singer Celia Cruz was known to enjoy the dish and often made it for her friends and family.