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Cuban Pork Rice Bowls

A bowl of cuban pork with the fixins

5 from 2 reviews

Cuban bowls filled with pork, black beans, plantains & cilantro-lime rice are delicious and full of flavor making a perfect option for dinner when you’re craving something satisfying. 

Ingredients

Scale

Pork:

  • 34 pounds pork shoulder
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon coarse salt
  • 1 teaspoon ground black pepper
  • 2 onions, peeled and quartered
  • 4 garlic cloves, peeled
  • Zest and juice of 2 medium oranges

Black Beans:

  • 1 tablespoon oil
  • 1 yellow onion, peeled and diced
  • 1 red bell pepper, seeded and diced
  • 3 cloves garlic, peeled and minced
  • 2 15-ounce cans black beans, rinsed and drained
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon coarse salt
  • ½ teaspoon black pepper

Cilantro-Lime Rice:

  • 1 teaspoon oil
  • ½ yellow onion, peeled and minced
  • 1 ½ cups Jasmine rice
  • 3 cups unsalted chicken stock
  • Zest and juice of 1 medium lime
  • ½ cup cilantro, chopped
  • ½ teaspoon coarse salt
  • ½ teaspoon black pepper

Plantains:

  • 1 tablespoon oil
  • 2 large plantains, peeled and sliced
  • Pinch coarse salt

Instructions

  1. In a small bowl, mix together the pork seasonings. Place the pork roast in a crock pot and coat with seasonings. Add the onion, garlic and orange juice in the bottom of the crock pot. Allow to cook for 4-5 hours on high or 7-8 hours on low.
  2. For the black beans, heat the oil in a large cast iron skillet. Add the onion and bell pepper to the hot pan and saute for 3-4 minutes, until soft. Add the garlic and saute 30-60 seconds. Add the black beans and spices and cook for 5-10 minutes. Using a potato masher, mash about ½ of the beans in the pan, then mix it all together. Taste and adjust seasoning, if necessary.
  3. For the rice, heat the oil in a large saucepan at medium-high heat. Add the onion and saute for 3-4 minutes, until soft. Add the rice and stir to coat with the oil. Add the chicken stock and increase the heat to high, allowing it to come to a boil. Reduce heat to a simmer and place the lid on the pan. Cook for about 15 minutes, until most of the liquid has absorbed. Turn off the heat and allow rice to sit with the lid on for an additional 5 minutes. Add the lime, cilantro and season with salt and pepper.
  4. Cook the plantains just before serving: Add the oil to a cast iron skillet. Place the plantains in the hot oil, sprinkle with salt, and cook for about 30 seconds on each side, until they start to caramelize. Remove from the heat and serve on top of the rice, black beans and pork.

Notes

Cooking Tip: The pork, black beans and rice can be prepared ahead up to 2 days in advance.

To make pork in the Instant Pot: Set the Instant Pot to saute and add a little oil to the bottom of the pot. Season the pork according to directions and sear on all sides until golden brown. Add the onion, garlic and orange zest and juice to the pot. Secure the lid and set the toggle to seal. Set on manual high pressure for 1 hour. Once the timer goes off, use a wooden spoon to move the toggle to release and let the steam fully release. Carefully remove the lid and shred the pork with 2 forks. Prepare the rice, beans and plantains according to the direction and serve in bowls.

Nutrition

Keywords: best, slow cooker, crock pot, tasty, easy, delicious, homemade, from scratch

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