My Version Of Cuban Pork With Black Beans and Rice

Cuban pork with black beans and rice is a favorite of mine. When my husband and I lived in Florida, this succulent pork dish called lechon asado was common at many restaurants. If you are familiar with my blog, you know that we now live in New Hampshire. When I want a reminder of the tropical climate and cuisine that we left behind, I make my version of Cuban pork with black beans and rice.

My Cuban pork is a slow roasted pork shoulder. The pork used in this recipe is sometimes called a Boston butt or even a fresh unsmoked ham, depending on where you live. This is a simple dish to prepare. Once it is prepped, it can be placed in an oven and roasted to perfection. I have also prepared it in a slow cooker. Of course it won’t have those lovely, crispy bits but it will still be fall off the bone tender. It will also have that same great flavor of garlic mixed with sweet and tart citrus .

My Version Of Cuban Pork With Black Beans And Rice

My Version of Cuban Pork

Make a paste of 4 garlic cloves, 1 Tbsp. olive oil, 1 Tbsp. dried oregano, 1 tsp. salt, 1 tsp. pepper and 1/2 tsp. of cumin.

Make pockets about an inch deep with the tip of a boning knife all over a pork shoulder (4 to 6 lb. bone in or 2 to 3 lb. boneless) and push some of the paste into each opening.

Make a mojo sauce by heating 2 Tbsp. of olive oil in a pan. Add 1 onion sliced thin and 2 garlic cloves, minced and heat until just turning soft. Remove from the heat. Add 1 cup of orange juice and the juice of 2 limes and  1 lemon. Add 1 tsp. dried oregano, 1/2 tsp. cumin, salt and pepper to taste. (You can also buy a ready made mojo sauce, Goya being the most popular).

Place the pork roast in a roasting pan and pour mojo all over. For additional flavor you can marinate the pork in the refrigerator for several hours or over night but this step is not necessary.

Roast the pork with the mojo in a 400 degree oven for 30 minutes then turn down the oven to 300 degrees, cover the pork with foil and roast until fork tender. This can take anywhere from 3 to 5 hours, depending on the size of the pork roast you are cooking. Baste every once in a while, add some water or chicken stock if  the juices start to cook away. this recipe can serve a large group by simply buying a larger roast and increasing the mojo recipe.

Why not invite a group of friends over for a little taste of the Caribbean. Start the evening off with a Mojito or Cuba Libre (rum and coke).

If you want to have some additional side dishes, you might want to serve sliced avocado dressed with olive oil and lime, yuca with garlic sauce or sautéed sweet plantains. Garnish the dishes with chopped cilantro or parsley and  serve with lime wedges.

For dessert you could serve a flan.

Whether preparing this meal for two or twenty, you will be thinking about a soft warm breeze, sand between your toes, and the sound of waves coming ashore. Oh…we can dream, can’t we.

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I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

104 thoughts on “My Version Of Cuban Pork With Black Beans and Rice

  1. This looks fantastic! I’ve never had Cuban pork before, but there’s a Cuban restaurant I’ve always wanted to try. I love the combination of garlic and citrus. 🙂

  2. One day I will make pulled pork but right now the thought of making it for just myself seems so much work. 🙂 On the other hand, flan is always a good idea.

    1. Hi Boleyn, Yes this is a recipe that will give you a lot of meals. The cooked pork freezes well and can be turned into other recipes very easily.

    1. This is really good in a slow cooker…I have don’t it several times. Use exactly the same quantities and cook on your lowest setting. You will love it.

    1. Hi Judy, How can anyone not like Cuban pork with it’s garlicky, citrus flavor and oh so tender meat. Tacos made with this recipe would be so good. Now if my New England Patriots could win, that truly would be a winning combination.

    1. Thank you Giovanna for your lovely compliment. I love all of your recipes and thought you might enjoy this one as it has some of the traditions from your country as well. All of the Caribbean countries have such delicious foods. I’m smiling because you liked this recipe.

  3. Great minds think a like. 🙂 Only the photos on my post for tomorrow don’t look nearly as pretty as yours do. I am going to have to try your Cuban version. It looks delicious.

    1. Hi Bonnie, I like that my readers have the same ideas as I do…we are all so similar. It is what truly pulls us all together as a blogging family. I can’t wait to see what you have created. Photos are so hard this time of the year because of the light…don’t worry. My photos are always just what I have cooked, before it goes to the table and it is usually cold by the time I eat it. But I think that is what original food is about.

  4. I would roast this in the oven just for those crispy bits of pork. That sounds delicious to me! We love black beans. This looks like a fantastic combination.

    1. Hi Candace, Thank you for your nice comment. I agree, the crispy bits on the outside of this dish are so good…especially after the basting. All of the citrus and garlic have caramelized on the outside. This is such a flavorful meal!

  5. I LOVE Cuban Pork!! Of course, you know where I live! I had my first Cuban pork when I moved here and I’ve been hooked ever since. You have a good recipe here…low and slow and the crispy parts are the best!!

    1. Oh yes, Linda. Living in Florida…you have delicious Cuban food available to you everywhere. Low and slow is the way to cook pork if you want delicious, moist meat. And I agree…the crispy parts are the best.

    1. Thank you for your nice comment. Sometimes we need a little reminder of the warmth of the tropics if only in a meal that is easy to prepare.

  6. You know, I think we could cook together any time. Your taste in food definitely runs to my kind of food. Tres leches would be a tasty follow up as well. Yum!

    1. Hi Tanya, I think you would enjoy the pork “Cuban” style. The garlic and citrus make a perfect marriage in this recipe. The sour oranges that your friends give you are the traditional juice for this recipe. If you make it with the sour oranges you don’t need the lime juice that I use to get the same taste.

  7. I really want to cook this. One thing I really loved when I lived in Florida momentarily was the Cuban Influence. You make it sound very laid back and simple…….. what did you really do in the 5 hours it took to cook?…….

    1. Hi Tania, Thank you for your nice comment. The recipe really is simple. As to what I did during the time this pork was roasting in the oven…probably reading blogs. Haha.

    1. Hi Claire, Thank you for your nice comment. I envy you that you were able to visit Cuba. Living in Florida…we were so close but our government says no to visiting there. Some day that will change.

      1. Of course how could I forget that detail! I have marvellous photos (somewhere) of both my brother and I (different years) standing in Florida, in the key’s next to the sign “Cuba 90 miles” with an arrow pointing out to sea. Cuba was a wonderful country to visit, and I’d love to go back someday, it was so atmospheric, the humidy, the island life, it’s history, it’s culture and people. I fell in love with Havana.

      2. Claire, I will definitely go to Cuba sometime in my life. I also have photos of the marker in Key West that says that Cuba is just 90 miles away.

  8. Karen this sounds wonderful. Slow roasted pork is just something you can’t beat. And with these flavors. Anything cumin and I’m interested. And with the technique of stuffing that paste into the pork, love it. Thanks for the recipe. I’m pinning it (my method of bookmarking)

    1. Hi Lea Ann, Thank you for your nice comment. I think you will really enjoy the roasted pork…it has so much flavor. And I agree, I love the flavor of cumin. Thanks for the pin.

  9. I have never cooked pork shoulder, but we eat pork loin frequently. Your mojo sauce sounds like it would make a terrific marinade and citrus will be in season here for another couple of months. Thank you.

    1. Hi Sharyn, I think you would really enjoy pork shoulder. When cooked low and slow, it is moist and fork tender. The mojo is a great marinade for any meat and really enhances the flavor of what you are cooking.

  10. YUM,YUM, YUM! I love pork-anything so I know I will love this.
    Funny you mention the “crispy bits” in roasting the pork versus slow-cooker…my next post (releasing in a few days) is titled “the crispy bits” but it is about a vegetarian hash of sorts. I love the crispy bits of anything!

    1. Hi Carol, Thank you for your nice compliment. Crispy bits…whether they are from meat, vegetables or even grains are so good. The carmelization on the outside edges are delicious.

  11. I’ve been wanting to make Carnitas for 2 weeks now… but this recipe is fantastic looking and sounding. It’s now on my agenda for Friday! Thanks for posting!!

    1. Hi Denise, Thank you for stopping by my blog and your nice compliment. I do think you will ejoy the recipe. Once you have make the roasted pork…use some of the meat for your carnitas.

      1. You’re welcome! I made it last Sunday (Superbowl Sunday- had the house to myself while hubby went to watch the game). It was so easy! and SOO GOOD! Alas, my pics didn’t turn out good enough to blog, but I thought you should know we enjoyed this recipe very much!

  12. Hi Karen, hope everything is still going well with your mother! 🙂 Your dish looks great… That pork especially the way it’s all yummy and fibrous and pulled apart. The beans too… so nice. I’ve never tried Cuban Pork before, but I know I’ll be giving it a shot sometime soon thanks to your wonderful photo 🙂

    1. Hi Charles, Thank you so much for thinking about my mother. She is doing so much better and we are just waiting for space to become available at assisted living near our home in New Hampshire. She wants everyone to know how much she appreciates the kind wishes from so many people. I know that my Cuban pork dinner is not something that you would probably find in France but it is so delicious. It should fit in with your concept of good foood for five euros.

  13. Cuban cooking is one of my most favorite types of cuisine. I have eaten Cuban cooking in Cuba, in Miami, in Washington DC and right here in Nashville and I have never met a black bean with pork that I did not like! Great recipe and thank you for sharing.

    1. Hi Eva,Thank you for your nice compliment. This is a good meal for winter but is just as delicious when enjoying it while sitting outside somewhere in the tropics.

  14. Karen, I have absolutely no idea what Cuban cuisine tastes like and have never heard about this dish, but first of all I’m a big pork fan and then my imagination tells me I would love your way of preparing the pork shoulder. Both the paste and the citrus sauce must transform the pork into an extraordinary roast! (And judging from the photo the meat is fork-tender, the expression I have learnt on your blog 😉 ) Thank you for sharing!

    1. Hi Sissi, Thank you for your nice compliment. This pork shoulder has such flavor…I think you would enjoy it. Fork tender…it is a good thing.

  15. Wow, this sounds like a delicious and easy meal. I like the idea of roasting it in the oven to get the crispy bits. I’ve done bbq pulled pork before, but always in the slow cooker, which gives great flavor, but doesn’t allow for the crispy bits. I will have to try your recipe sometime!

    1. Hi Ducky, Thank you for your nice compliment. You are right…roasting gives crispy bits. The slow cooker is nice if you want to make this on a work day. The flavor is good both ways.

    1. Hi Sunshine, Thank you for stopping by for a visit and your nice comment. I think you will enjoy the pork…moist, succulent and delicious.

  16. I must’ve gotten this post via ESP a couple of days ago. Put a huge and beautifully marbled pork shoulder in a slow oven day before yesterday and this morning I shredded up the fall-apart tender meat to freeze and refrigerate many meals’ worth. Yay! There are *so* many fabulous ways to use pulled pork, and I agree with you that it’s a triumph in comfort food and brings warm climes to mind the minute you bite into a great tender, juicy bite with those heavenly crunchy bits along for the ride!

  17. Yum! I was wondering what to cook later today on this cold rainy Saturday and since I already have all the ingredients, this is just what I’m going to make! My husband and I will really enjoy the great comfort food that this is!

  18. I think we could easily cook for one another as we have many similar likes. Black beans and rice is a staple at our house, and your pork recipe sounds like a delightful addition. Hopefully, any leftovers will freeze for another night’s easy dinner. Sun is peeking through the clouds.

    1. Lulu, we really do have similar tastes. I don’t see any reason why you could’t freeze the pork. I usually just refrigerate my leftovers and have them in the next day of so. Glad to hear that you can see a little sun…finally.

  19. OMGosh!!! I made this tonight and it was AMAZING. This is going to be a regular recipe for the family. I love Cuban food and love that I can make this at home. I made the mojo from scratch and it was great; I don’t think I will be buying mojo from the store again. The one from this recipe was so delicious. Thank you so much for this recipe 🙂

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