Jan 31 11
by cara
at 8:44 PM
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Cuban Roast Pork with Black Beans and Rice

If you’ve been reading this blog for a while, you know that one of my favorite meal starters is a Mexican-type pork tenderloin, slow-cooked until tender then shredded.  So versatile for carnitas, soft tacos, quesadillas, enchiladas, casseroles, salads, chimichangas….you get the idea!  We’ve been down this path before, with the Cafe Rio Pork Salad and the Slow Cooker Pork Tacos.  Both of those were crockpot recipes, but this one cooks in the oven (though I suppose you could easily sub your crockpot!)  I see recipes like this frequently, but this one grabbed my attention because of the unique ingredient list which includes salsa verde, orange, and Mexican Beer.  We loved how flavorful this pork was!  I served with Cuban Black Beans and Rice  (recipe below!).  This was my first time making this type of black beans and rice, and I really liked how it complemented the pork.

Cuban Roast Pork

recipe from Foodie Tots


  • 3 to 4-pound pork shoulder (Picky Apple note: I used pork tenderloin)
  • 1 yellow onion, sliced
  • 1 blood orange, cut into eighths (Picky Apple note: I used regular oranges, peeled and sectioned)
  • 1 tablespoon olive oil
  • kosher salt
  • pepper
  • smoked paprika
  • 2 bay leaves
  • 8 ounces salsa verde
  • 1 bottle Mexican beer (Picky Apple note: I used Negra Modelo)

Preheat oven to 350 degrees. Season pork generously with salt, pepper and a touch of smoked paprika and set aside. Heat oil in Dutch oven over medium high heat. Sear pork until browned, 4-5 minutes on each side. Spread onions around and under pork, and arrange orange slices around pan. Add bay leaves, salsa and the beer. Cover and cook in oven for 2 hours. Remove lid and cook 1 hour more, until pork falls apart when prodded with a fork.

Remove from oven and let rest 10 minutes. Cut out excess fat, and slice a portion for the first night. Serve with rice, black beans, fresh cilantro and additional orange slices.

Cuban Black Beans and Rice

recipe adapted from Allrecipes.com


  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 2 cloves of minced garlic
  • 1 (15 ounce) can black beans (undrained)
  • 3/4 cup water
  • 1 teaspoon oregano
  • 1/4 teaspoon sugar
  • 1 chicken boullion cube
  • 1/2 teaspoon cumin
  • 1/4 garlic salt
  • 1 tablespoon sherry
  • 2 cups cooked white rice
  • Heat oil in a medium sauce pan, sauté onion, green pepper, and garlic.  Sauté until tender, about 8-10 minutes.  Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced, about 20 minutes.  Serve over white rice.  Mash a few of the beans with the back of a spoon to flavor the sauce.
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    1. Yumm! I am going to try this. I have a ton of pork Tend. frozen! Thanks for sharing.

    2. Hi Cara, so glad to hear you enjoyed the pork! Those rice & beans look great — unfortunately my son only eats his rice and beans separate… he’s even started asking for a separate spoon for each lately. Kids… 🙂

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