Easy Crock Pot Cuban Pork & Black Beans

How to Make

• 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.