Puerto Rican-Style Roasted Pork Shoulder with Rice and Black Beans and Fried Sweet Plantains

INGREDIENTS

• 1 pound dried black beans, picked through and rinsed
• 1/2 cup olive oil
• 1 cup Cilantro Crema, recipe follows
• Rice and Beans, recipe follows
• 1/4 teaspoon black pepper
• Salt and freshly ground black pepper
• 3 cups long-grain rice
• 1 tablespoon black peppercorns
• 1/2 cup fresh oregano leaves
• 2 tablespoons olive oil
• 2 tablespoons fresh thyme leaves
• 2 tablespoons buttermilk
• 4 teaspoons fresh lime juice
• 12 cloves garlic, peeled
• 2 teaspoons minced garlic
• 1/2 teaspoon ground cumin
• 2 bay leaves
• 1 cup chopped cilantro leaves
• 1/2 cup green bell pepper, cored and diced
• 3 ripe plantains (black with streaks of yellow), cut into 6 slices each
• 1 cup small diced yellow onion
• 2 teaspoons salt
• 1 cup heavy cream
• 3/4 cup chicken stock
• 1/2 cup small diced salt pork or bacon
• 1 (8 to 9 pound pork shoulder, skin intact
• 2 tablespoons lime juice
• 2 cups sour orange juice, or 1 1/3 cups orange juice and 2/3 cup lime juice
• 1/4 cup diced cubanelle or hot Italian pepper
• 4 tablespoons kosher salt
• 1/2 teaspoon ground coriander
• 1/2 cup vegetable oil, for frying