Cuban Pork with Black Beans and Rice

This easy dinner recipe of Cuban Pork with Black Beans and Rice is something I grew up eating, super easy to make and totally delicious. You can also make Pork shoulder that way very healthy in the oven with bitter orange and adobo. I appreciate all of you guys and girls that stop by our cooking channel and recommend us to your friends and family. We are for ever grateful for all of our new growth and will continue putting out recipes every single week.

Ingredients
1 (4 to 5 pound) boneless pork shoulder (Boston butt roast), trimmed of as much fat as possible
4 tablespoons olive oil, divided
1 tablespoon cumin
1 tablespoon dried oregano
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/2 cup low-sodium chicken broth
1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 teaspoons minced garlic
1 bay leaf
Easy Cuban-Style Black Beans
1-1/2 cups long grain white rice
3 cups low-sodium chicken or vegetable broth

Instructions

In a small bowl, combine 2 tablespoons olive oil, cumin, oregano, salt, and fresh ground black pepper and stir to create a paste. Rub the paste all over the trimmed pork shoulder. Heat the remaining oil in a large heavy skillet or Dutch oven over MEDIUM-HIGH heat. Sear the pork until it forms a browned crust on both sides.

Transfer the pork roast to your slow cooker.

Pour the chicken broth, orange, and lime juice over the pork roast in the slow cooker. Sprinkle with the minced garlic and tuck a bay leaf down into the liquid. Cover and dook on LOW for 6-8 hours, or until you can easily shred the meat with a fork. Remove and discard the bay leaf and shred the meat into the cooking juices.

Meanwhile, prepare Easy Cuban-Style Black Beans.

Prepare rice according to package directions, using chicken or vegetable broth in place of water.

Serve shredded pork with Easy Cuban-Style Black Beans and rice.