Recipe: Cuban Pork with Black Beans and Rice

by Julie Snyder

Cuban Pork with Black Beans and RiceYou may have first tasted this delectable dish in Miami and been hoping to learn the culinary secret ever since.

Look no further! This recipe is so authentic that as you're preparing it, you'll be thinking of a soft, warm breeze, sand between your toes and the sound of waves slapping the shore.

Do you need to be gone all day? That's not a problem with this recipe.

Once prepped, the pork can be placed in an oven and roasted to perfection or prepared it in a slow cooker. It won't have the lovely, crispy bits, but it will still be so tender it falls off the bone. It will have that same great flavor of sweet and tart citrus mixed with garlic.

Cuban Pork with Black Beans and Rice

Prep time: 30 minutes | Total time: 5 to 6 hours | Yield: 10 servings


• 4 to 6-pound pork shoulder roast

Seasoning Paste:
• 4 garlic cloves, pressed
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon cumin

Mojo Sauce
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup orange juice
• juice of 2 lemons
• juice of 1 lime
• 1 teaspoon lime zest
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• salt and pepper to taste

Black Beans and Rice
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 2 cloves garlic, minced
• 2 cups cooked black beans in juice or 1-15 ounce can, undrained
• 3/4 cup chicken broth
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 to 1 1/2 teaspoons red pepper flakes
• 1 tablespoon sherry, optional
• 2 cups cooked rice
• 1 cup cilantro, chopped (reserve a few sprigs for garnish)


Cuban Pork
Combine the garlic, olive oil and seasonings into a paste. Make pockets an inch deep and the width of a boning knife over the pork shoulder. Push paste into each opening.

To make mojo sauce, heat the olive oil in a pan. Add the onion and garlic cloves. Cook until just soft. Remove the pan from heat and stir in the orange, lemon and lime juice. Add the zest and seasonings. Stir well.

Place the pork in a roasting pan. Pour the mojo over it. For extra flavor, place the meat in tupperware or sealable bag with the marinade and refrigerate overnight.

Roast the pork in the mojo sauce at 400° for 30 minutes. Turn the oven down to 300 degrees, cover the pork with foil and roast until it is fork tender, three to five hours. Baste occasionally. Add chicken stock or water if the juices cook away.

Cut the pork into cubes or shred with two forks.

Black Beans and Rice
Heat oil in a medium sauce pan. Add the onion, green pepper and garlic. Sauté until the vegetables are tender, about 8 to 10 minutes.

Add the remaining ingredients except the rice and cilantro. Bring to a boil, stirring occasionally. Reduce the heat and simmer 20 minutes. Mash a few of the beans with the back of a spoon to flavor the sauce. Mix in the cilantro.

Serve the Cuban pork with black beans over rice, and add Mojitos, the real thing or "mock-tail."

Cook's Note

Would you rather cook up your own black beans and avoid possible BPA contamination from the can liners? Here's how: Soak one cup of dried black beans for 6 hours or overnight. Drain the liquid. Cover the beans with three cups of fresh water and one cup chicken broth. Cover and boil for one hour or until almost soft. Now they're ready to combine with the other ingredients and simmer a bit longer for an amazing pot of Cuban-style black beans.

Are you looking for the perfect side dish? Try sliced avocado dressed with olive oil and lime or sautéed plantains.

Have you tried this recipe? How would you rate it? How would you kick it up a notch?

Photo courtesy of istockphoto.