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 recipe. Use to make tacos, nachos, or rice bowls!

Prep Time 30

Cook Time 8

Total Time 8 30

Course Main Course

Cuisine American

Keyword dairy free, gluten free

Method Crock Pot, Slow Cooker

Servings

Calories 426kcal

3 - 4 lb boneless pork butt also called pork shoulder, 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

Add all ingredients into a 6 quart crock pot then stir to combine. Cook on low for 8-10 hours or until pork shreds easily with a fork.

Heat oil in a large skillet over medium heat. Add bell pepper and onion, season with salt and pepper, 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 (see notes), in corn tortillas, or on top of nachos.