Ingredients

The following ingredients have 10 Servings
  • 3-4 pounds pork shoulder
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon coarse salt
  • 1 teaspoon ground black pepper
  • 2 onions, peeled and quartered
  • 4 garlic cloves, peeled
  • Zest and juice of 2 medium oranges
  • 1 tablespoon oil
  • 1 yellow onion, peeled and diced
  • 1 red bell pepper, seeded and diced
  • 3 cloves garlic, peeled and minced
  • 2 15-ounce cans black beans, rinsed and drained
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon coarse salt
  • ½ teaspoon black pepper
  • 1 teaspoon oil
  • ½ yellow onion, peeled and minced
  • 1 ½ cups Jasmine rice
  • 3 cups unsalted chicken stock
  • Zest and juice of 1 medium lime
  • ½ cup cilantro, chopped
  • ½ teaspoon coarse salt
  • ½ teaspoon black pepper
  • 1 tablespoon oil
  • 2 large plantains, peeled and sliced
  • Pinch coarse salt

Instruction

  • In a small bowl, mix together the pork seasonings. Place the pork roast in a crock pot and coat with seasonings. Add the onion, garlic and orange juice in the bottom of the crock pot. Allow to cook for 4-5 hours on high or 7-8 hours on low.
  • For the black beans, heat the oil in a large cast iron skillet. Add the onion and bell pepper to the hot pan and saute for 3-4 minutes, until soft. Add the garlic and saute 30-60 seconds. Add the black beans and spices and cook for 5-10 minutes. Using a potato masher, mash about ½ of the beans in the pan, then mix it all together. Taste and adjust seasoning, if necessary.
  • For the rice, heat the oil in a large saucepan at medium-high heat. Add the onion and saute for 3-4 minutes, until soft. Add the rice and stir to coat with the oil. Add the chicken stock and increase the heat to high, allowing it to come to a boil. Reduce heat to a simmer and place the lid on the pan. Cook for about 15 minutes, until most of the liquid has absorbed. Turn off the heat and allow rice to sit with the lid on for an additional 5 minutes. Add the lime, cilantro and season with salt and pepper.
  • Cook the plantains just before serving: Add the oil to a cast iron skillet. Place the plantains in the hot oil, sprinkle with salt, and cook for about 30 seconds on each side, until they start to caramelize. Remove from the heat and serve on top of the rice, black beans and pork.