Crock Pot Mojo Pork with Cuban-Style Black Beans #dinner #meals

Slow cooker Mojo Pork with Cuban-Style Black Beans is a straightforward and fulfilling long-cooking simmering pot formula. Use to make tacos, nachos, or rice bowls!

Other than the new and light kind of the Mojo Pork, I'm additionally cherishing the formula since it has a long cooking time – 8-10 hours renders the pork succulent and rich. Three cheers for a supper that prepares itself while you're busy working!

Ooo, I need to inform you regarding the Cuban-Style Black Beans covered under the pork and heap of guacamole. Magic pork is a mainstream Cuban formula which consolidates citrus juice, garlic, and dried oregano, and I thought it'd taste incredible with Cuban-style dark beans which are essentially canned dark beans stewed with onions, ringer peppers, chicken stock, dried oregano, and a sprinkle of vinegar. Prepared in a jif and flawless to match with the delicious pork.

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Ingredients
SERVES 6

• 3-4lb boneless pork butt, trimmed of excess fat then cut into big hunks
• 3/4 cup chicken broth
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 1 onion, cut into big chunks
• 1 jalapeno, sliced in half
• 1 head garlic, cloves separated and peeled
• 1-1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 2 bay leaves

For the Cuban-Style Black Beans:

• 1 Tablespoon extra virgin olive oil
• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 2 cloves garlic, minced
• salt and pepper
• 1/2 teaspoon dried oregano
• 15oz can black beans, drained and rinsed
• 1/4 cup chicken broth
• 1 teaspoon red wine vinegar

Directions

1. Add all ingredients except those for Cuban-Style Black Beans to a large crock pot then stir to combine. Cook on low for 8-10 hours or until pork shreds easily with a fork.
2. For the Cuban-Style Black Beans: heat oil in a large skillet over medium heat. Add bell pepper and onion, season with salt and pepper, and then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for one more minute. Add dried oregano, black beans, chicken broth, and vinegar then simmer until most of the broth has been absorbed and beans are tender. Taste then add salt and pepper if necessary.
3. Serve pork and beans over cooked Cilantro-Lime Rice, in corn tortillas, or on top of nachos.

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