Cuban Pork Shoulder with Beans and Rice

By Myrecipes (67,708 recipes)
Cuban Pork Shoulder with Beans and Rice

Description

You don't have to presoak the beans for this hearty dinner--they go straight into the cooker and end up perfectly tender 8 hours later. Since you blend up a whole orange, peel and all, you should look for Florida oranges, which have thinner skins than the thick-peeled fruits from California.

Ingredients

  • 1 (2 1/2-pound) bone-in pork shoulder, trimmed
  • 1 1/2 cups chopped tomato
  • 1 1/2 teaspoons crushed red pepper
  • 1 1/2 teaspoons freshly ground black pepper, divided
  • 1 3/4 teaspoons kosher salt, divided
  • 1 bay leaf
  • 1 cup fresh orange juice (about 4 oranges)
  • 1 jalapeño pepper, seeded and thinly sliced
  • 1 medium orange, quartered
  • 1 pound dried black beans
  • 1/2 cup chopped cilantro stems
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh oregano, divided
  • 10 garlic cloves, crushed and divided
  • 2 1/4 cups chopped onion, divided
  • 2 2/3 cups hot cooked white rice
  • 2 3/4 cups unsalted chicken stock (such as Swanson)
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 4 center-cut bacon slices, chopped

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  • Yield
  • Serves 8

Instructions

Read the preparation instructions at Myrecipes


Discussion


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