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 trio of citrus including orange, lemon, and lime juice then spiked with onion, fresh jalapeno, herbs, spices, and a whole head of garlic. GARLIC LOVERS UNITE! Ahem. This recipe also falls into the “throw stuff into a pot and cook it” category, which I’m obviously fangirling these days (I’m looking at you, Crock Pot Chicken and Wild Rice Soup).
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. Three cheers for a dinner that cooks itself while you’re at work!
Watch How to Make It!
Long Cooking Crock Pot Recipe
Ooo, I have to tell you about the Cuban-Style Black Beans buried under the pork and mountain of guacamole. 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 can 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’!
How to Make Crock Pot Mojo Pork
Start by trimming a 3-4lb boneless pork butt (which is the shoulder cut of a pig) of any large pieces of excess fat then cut the roast into four or five big hunks and add it to a 6-quart crock pot.
To the crock pot add chicken broth, orange juice, fresh lime juice, and fresh lemon juice.
Next add onion, a whole HEAD of garlic, cloves separated and peeled, fresh jalapeno, dried bay leaves, plus 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.
How to Make Cuban-Style Black Beans:
About 30 minutes before the pork is done, make the Cuban-Style Black Beans.
In a large skillet saute chopped onion and green bell pepper in extra virgin olive oil until tender. Add minced garlic cloves then saute for 1 minute, and then add dried oregano, chicken broth, and a splash of red wine vinegar. 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 incredible, 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. Piled on a mountain of cilantro-lime rice then topped with a thwack of fresh guacamole pretty much sounded like Heaven to me!
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!
More Crock Pot Recipes You’ll Love
- Crock Pot Salsa Chicken
- Crock Pot White Chicken Chili
- Crock Pot Salsa Chicken
- Crock Pot Chicken and Wild Rice Soup
- Crock Pot Italian Beef Sandwiches
- Crock Pot Chicken Tortilla Soup
- Crock Pot Sausage and Peppers
- Crock Pot Italian Beef Sandwiches
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Crock Pot Mojo Pork with Cuban-Style Black Beans
Description
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!
Ingredients
- 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
- 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.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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Theresa 09.03.2016
This was delicious! Thanks for the info!
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Megan 08.16.2016
Hey I am making this meal and was wondering if the amount of Beans was correct it seems that a 15oz can of black beans wouldn’t feed 6. Did you use 2 15oz cans in this recipe or just the one? Thanks
Kristin 08.16.2016
Yep, just the one can. The beans are more like a condiment/topper while the pork is the main protein source.
Rita 07.13.2016
Has anyone figured the calorie count on this yummy recipe? Want to start watching what we eat and this looks like it would be a perfect recipe for us! Thanks!
Hannah 07.06.2016
This was a winner, thanks for the recipe! I made Chipotle style corn salsa, it was a homemade burrito bowl with half the sodium and cost!
Charlotte Pritchard 06.27.2016
Holy cow! This is incredible, and the leftovers are unbelievable, either “as is” or in Cuban sandwiches. I had a long commute when I was working, so we did a lot of eating out and a lot of “quick and easy,” and it was easy to forget how much I really, really enjoyed cooking. My daughter, now in her 40s, still laughs about the day she came home from nursery school to see a Peking Duck hanging in the shower stall.
Now that I’m retired, I’ve made this five times in the last six months, and at this point, the anticipation is almost as good as the eating. This recipe is sheer perfection. Thank you so much. It’s just the best recipe for pork I’ve ever run across.
Kristin 06.27.2016
I am SO thrilled to hear it, Charlotte! Thanks so much for the great feedback! :)
Elisha 06.21.2016
Hey! On pinterest it lists marjoram as an ingredient but on the website it doesnt say anything about it. Do you use marjoram in the pork or beans recipe? Thanks!
Kristin 06.22.2016
I didn’t use marjoram – not sure why Pinterest has it listed!