This Cuban inspired recipe makes a hearty dinner for the family but will take some time to prepare.
- 2 3/4 cups unsalted chicken stock
- 1 cup fresh orange juice
- 1/2 cup chopped cilantro stems
- 1 medium orange, quartered
- 1 3/4 teaspoons kosher salt, divided
- 1 1/2 teaspoons freshly ground black pepper, divided
- 4 center-cut bacon slices, chopped
- 1 (2 1/2-pound) bone-in pork shoulder, trimmed
- 1 pound dried black beans
- 2 1/4 cups chopped onion, divided
- 10 garlic cloves, crushed and divided
- 1/4 cup chopped fresh oregano, divided
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 1/2 teaspoons crushed red pepper
- 1 bay leaf
- 1 1/2 cups chopped tomato
- 1 jalapeño pepper, seeded and thinly sliced
- 2 2/3 cups hot cooked white rice
- 1/4 cup chopped fresh cilantro
1. Put first 4 ingredients in a blender; process until smooth. Strain through a fine sieve over a bowl; remove remains. Stir in 3/4 teaspoon salt and 3/4 teaspoon black pepper.
2. Put bacon in a large skillet over medium heat; cook 5 minutes or until crisp. Remove bacon. Place bacon in a slow cooker. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Return skillet to medium-high heat. Add pork to drippings in skillet; cook 8 minutes, turning to brown on all sides. Place pork shoulder to slow cooker. Pour uncooked beans on pork.
3. Warm skillet on medium-high heat. Add 2 cups onion and 6 garlic cloves; sauté 3 minutes. Add 3 tablespoons oregano, paprika, cumin, and crushed red pepper to pan; sauté 1 minute. Add orange mixture and bay leaf to pan; allow to boil and cook 1 minute, scraping pan to loosen browned bits. Pour onion mixture over pork. Cover and cook on low heat for 8 hours or until pork is cooked and beans are done. Shred pork; remove bones. Stir in 1/4 teaspoon salt.
4. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 1/4 cup onion, tomato, and jalapeño pepper in a bowl. Chop remaining 4 garlic cloves; stir into tomato mixture. Spoon 1/3 cup rice onto each of 8 plates; top each serving with 1/2 cup bean mixture, about 3 ounces pork, and 3 1/2 tablespoons salsa. Garnish with remaining 1 tablespoon oregano and 1/4 cup cilantro.