Crock Pot Mojo Pork With Cuban Style Black Beans Recipes

SLOW COOKER CUBAN MOJO PORK

Steps:

• Using a paring knife, make a few slits all over the surface of the pork. (See Note 1)
• Place the pork roast in the slow cooker and add the rest of the ingredients. Make sure the pork gets coated with the marinade.
• Cover and cook on high for 5 - 6 hours or on low for 8 or until tender.
• At this point, the pork is fully cooked and can be served with the cooking juices or you can make a quick sauce (see Note 2)
• To crisp up the top, carefully remove the pork from the slow cooker and place it onto an aluminum foil lined baking sheet. Bake on a preheated 400 degrees F oven for about 15 to 20 minutes or until nicely browned.
• Remove from the oven and let it rest for 10 minutes before serving. You will be able to shred the meat with a couple of forks. Yes, it will be that tender!
• Serve with the remaining juices from the slow cooker or sauce. (See Note 2)

CROCK POT MOJO PORK WITH CUBAN-STYLE BLACK BEANS

Steps:

• 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.
• 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.
• Serve pork and beans over cooked Cilantro-Lime Rice, in corn tortillas, or on top of nachos.

SLOW COOKER CUBAN PORK

Steps:

• Cut pork loin into 3 equal pieces.
• Turn a slow cooker to Low. Add orange juice, lime juice, lemon juice, and peppercorns, then add onion.
• Mix garlic, salt, and oregano into a paste and rub all over pork pieces. Place pork in the slow cooker.
• Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.