Crock Pot Mojo Pork with Cuban-Style Black Beans is a simple and satisfying long-cooking crock pot recipe. Use to make tacos, nachos, or rice bowls!
Crock Pot Mojo Pork with Cuban-Style Black Beans is one of my favorite crock pot recipes to date!
Pork shoulder is slow cooked in a tasty citrus trio of orange, lemon, and lime juice, spiked with onion, jalapeno, herbs, spices, and a whole head of garlic. GARLIC LOVERS UNITE! This recipe falls into the “throw stuff into a pot and cook it” category, which I’m obviously fangirling these days (I’m looking at you, One-Pot Mac and Cheese, and Greek Arugula Salad,) and while the ingredient list may look a little long, I guarantee you have at least 75% of them at home already.
Besides the fresh and light flavor of the Mojo Pork, I’m also loving the recipe because it’s got a long cooking time – 8-10 hours renders the pork juicy and buttery, and you a selfie high five for being able to cook dinner while you’re out and about all day.
Oh, I have to tell you about the Cuban-Style Black Beans under the pork (and mountain of guacamole – I was actually semi-embarrassed about adding so much for the photos then realized you’d obviously get it.) Mojo pork is a popular Cuban recipe which combines citrus juice, garlic, and dried oregano, and I thought it’d taste fantastic with Cuban-style black beans which are simply canned black beans simmered with onions, bell peppers, chicken broth, dried oregano, and a splash of vinegar. Ready in a jif and perfect to pair with the succulent pork.
There are a ton of ways you could use the shredded pork and beans – tacos, nachos, or on a big crunchy salad – but I never turn down an opportunity to make cilantro-lime rice so I went that route. However you enjoy the final product, it all starts the same. I’ll show ya’!
Start by trimming a 3-4lb boneless pork butt (which is actually a shoulder cut,) of any big pieces of excess fat then cut the roast into four or five big hunks and add it to a big ol’ crock pot. FYI, my roast came wrapped in netting which I cut off and discarded too. Kitchen shears, for the win!
To the crock pot add 3/4 cup chicken broth, 1/2 cup orange juice, and 1/4 cup each fresh lime and lemon juice.
Next add counter and spice-cupboard staples including 1 chopped onion, a whole HEAD of garlic (muwahaha!) with the cloves separated and peeled, 1 sliced jalapeno, 2 bay leaves plus herbs and spices including dried oregano, cumin, and smoked paprika. Mix everything up then pop a lid on top of the crock pot and cook on low for 8-10 hours.
Once the pork is juicy and fall apart-tender, shred it with two forks. Use the forks to mash up the garlic cloves which will be buttery and soft by this point, too.
Ok, pork = done, so it’s time to whip up the Cuban-Style Black Beans.
All you have to do is saute 1/2 chopped onion and green bell pepper in 1 Tablespoon extra virgin olive oil until tender. Add 2 minced garlic cloves then saute for 1 minute, and then add 1/2 teaspoon dried oregano, 1/4 cup chicken broth, and 1 teaspoon red wine vinegar then simmer until the liquid has been absorbed by the beans. So fab – you must try this simple side dish recipe!
Like I said, there are a few ways I would suggest serving the pork and black beans besides straight to your face. Scooping them into soft corn tortillas with guacamole and pico de gallo would be phenoooomenal, and I can’t imagine how quickly I’d demolish a tray of tortilla chips topped with the pork, beans, and a mound of melted Monterey Jack cheese (hello nachos!) but piled on top a mountain of cilantro-lime rice then topped with a thwack of fresh guacamole pretty much sounded like Heaven to me!
Crock Pot Mojo Pork with Cuban-Style Black Beans
Crock Pot Mojo Pork with Cuban-Style Black Beans is a simple and satisfying long-cooking crock pot meal. Use to make tacos, nachos, or rice bowls!
- 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
- 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.
Black beans slightly adapted from Epicurious.com
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
However you decide to enjoy this simple meal, I know you’ll love it. It’s easy, fresh, and definitely not another heavy, gloopy recipe from the crock pot. Enjoy! :)
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