Crock Pot Mojo Pork with Cuban-Style Black Beans on Cilantro-Lime Rice
Description
This Mojo pork is a popular Cuban dish prepared in a crock pot with pork, citrus juices, garlic, onion and seasonings. It's served over Cuban-style black beans and Cilantro-Lime Rice or in tacos, nachos or rice bowls.
Ingredients
Mojo Pork:
3-4 lb. boneless pork butt/pork shoulder, trimmed of excess fat, cut into big hunks
3/4 c. chicken broth
1/2 c. orange juice
1/4 c. lime juice
1/4 c. lemon juice
1 onion, cut into big chunks
1 jalapeno, sliced in half
1 head garlic, cloves separated; peeled
1-1/2 t. salt
1 t. dried oregano
1/2 t. pepper
1/2 t. cumin
1/2 t. smoked paprika
2 bay leaves
Cuban-Style Black Beans:
1 T. extra virgin olive oil
1/2 onion, chopped
1/2 green pepper, chopped
2 cloves garlic, minced
salt and pepper, to taste
1/2 t. dried oregano
15 oz. can black beans, drained and rinsed
1/4 c. chicken broth
1 t. red wine vinegar
Cilantro-Lime Rice:
2 c. water
1 T. canola or vegetable oil
1/2 t. salt
1 c. long grain white rice
1/4 c. chopped cilantro
freshly squeezed juice of 1/2 lime
Optional for serving: guacamole, corn tortillas, or nachos
Directions
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Mojo Pork:
Add all Mojo Pork ingredients to a large crock pot; stir to combine; cook on Low for 8-10 hours or until pork shreds easily with a fork.
Cuban-Style Black Beans:
When the pork is almost done, heat oil in a large skillet over medium heat; add bell pepper and onion; season with salt and pepper; saute until vegetables are tender, 5-7 minutes. Add garlic; saute for 1 minute; add dried oregano, black beans, chicken broth and vinegar; simmer until most of the broth has been absorbed and beans are tender. Season to taste with salt and pepper, if necessary.
Cilantro-Lime Rice:
While cooking black beans, prepare the rice. Bring water, oil and salt to a boil in a saucepan. Rinse rice in a strainer under cold water; add rice to the boiling water; place a lid on top; turn heat down to medium-low; simmer until rice is tender, about 15 minutes. Add lime juice and cilantro; stir to combine; set aside.
Serve pork and beans over cooked Cilantro-Lime Rice and if desired, topped with guacamole, in corn tortillas, or on top of nachos.
6 servings.