{"id":5486,"date":"2011-01-31T20:44:17","date_gmt":"2011-02-01T02:44:17","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=5486"},"modified":"2011-01-31T20:44:17","modified_gmt":"2011-02-01T02:44:17","slug":"cuban-roast-pork-with-black-beans-and-rice","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2011\/01\/31\/cuban-roast-pork-with-black-beans-and-rice\/","title":{"rendered":"Cuban Roast Pork with Black Beans and Rice"},"content":{"rendered":"<p>If you&#8217;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.\u00c2\u00a0 So versatile for carnitas, soft tacos, quesadillas, enchiladas, casseroles, salads, chimichangas&#8230;.you get the idea!\u00c2\u00a0 We&#8217;ve been down this path before, with the <a href=\"https:\/\/www.thepickyapple.com\/blog\/2010\/06\/13\/cafe-rio-sweet-pork-salad\/\">Cafe Rio Pork Salad<\/a> and the <a href=\"https:\/\/www.thepickyapple.com\/blog\/2009\/06\/14\/slow-cooker-pork-tacos\/\">Slow Cooker Pork Tacos<\/a>.\u00c2\u00a0 Both of those were crockpot recipes, but this one cooks in the oven (though I suppose you could easily sub your crockpot!)\u00c2\u00a0 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.\u00c2\u00a0 We loved how flavorful this pork was!\u00c2\u00a0 I served with Cuban Black Beans and Rice\u00c2\u00a0 (recipe below!).\u00c2\u00a0 This was my first time making this type of black beans and rice, and I really liked how it complemented the pork.<\/p>\n<p><a href=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2011\/01\/Cuban-Roast-Pork.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5491\" title=\"Cuban Roast Pork\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2011\/01\/Cuban-Roast-Pork.jpg\" alt=\"\" width=\"557\" height=\"353\" srcset=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2011\/01\/Cuban-Roast-Pork.jpg 557w, https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2011\/01\/Cuban-Roast-Pork-300x190.jpg 300w\" sizes=\"auto, (max-width: 557px) 100vw, 557px\" \/><\/a><\/p>\n<h4>Cuban Roast Pork<\/h4>\n<p>recipe from <a href=\"http:\/\/foodietots.com\/2010\/03\/09\/cuban-roast-pork-recipe\/\">Foodie Tots<\/a><\/p>\n<p>Ingredients:<\/p>\n<ul>\n<li>3 to 4-pound pork shoulder <em>(Picky Apple note: I used pork tenderloin)<\/em><\/li>\n<li>1 yellow onion, sliced<\/li>\n<li>1 blood orange, cut into eighths <em>(Picky Apple note: I used regular oranges, peeled and sectioned)<\/em><\/li>\n<li>1 tablespoon olive oil<\/li>\n<li>kosher salt<\/li>\n<li>pepper<\/li>\n<li>smoked paprika<\/li>\n<li>2 bay leaves<\/li>\n<li>8 ounces salsa verde<\/li>\n<li>1 bottle Mexican beer <em>(Picky Apple note: I used Negra Modelo)<\/em><\/li>\n<\/ul>\n<p>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.<\/p>\n<p>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.<\/p>\n<p><a href=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2011\/01\/Cuban-Black-Beans-and-Rice.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-5492\" title=\"Cuban Black Beans and Rice\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2011\/01\/Cuban-Black-Beans-and-Rice.jpg\" alt=\"\" width=\"557\" height=\"371\" srcset=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2011\/01\/Cuban-Black-Beans-and-Rice.jpg 557w, https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2011\/01\/Cuban-Black-Beans-and-Rice-300x199.jpg 300w\" sizes=\"auto, (max-width: 557px) 100vw, 557px\" \/><\/a><\/p>\n<h4>Cuban Black Beans and Rice<\/h4>\n<p>recipe adapted from Allrecipes.com<\/p>\n<p>Ingredients:<\/p>\n<div>\n<li> 2  tablespoons olive oil<\/li>\n<li> 1\/2 cup   \t\t\t\t\t\t\t\t\t \t\t\tchopped onion<\/li>\n<li> 1\/4 cup   \t\t\t\t\t\t\t\t\t \t\t\tchopped green pepper<\/li>\n<li> 2  cloves   \t\t\t\t\t\t\t\t\t \t\t\tof minced garlic<\/li>\n<li> 1 (15  ounce) can black beans (undrained)<\/li>\n<li> 3\/4 cup water<\/li>\n<li> 1  teaspoon oregano<\/li>\n<li> 1\/4 teaspoon sugar<\/li>\n<li> 1 chicken boullion cube<\/li>\n<li>1\/2 teaspoon cumin<\/li>\n<li>1\/4 garlic salt<\/li>\n<li> 1  tablespoon  sherry<\/li>\n<li> 2  cups cooked white rice<\/li>\n<\/div>\n<div>Heat oil in a medium sauce pan, saut\u00c3\u00a9 onion, green pepper, and garlic. \u00c2\u00a0Saut\u00c3\u00a9 until tender, about 8-10 minutes.\u00c2\u00a0 Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced, about 20 minutes.\u00c2\u00a0 Serve over white rice.\u00c2\u00a0 Mash a few of the beans with the back of a spoon to flavor the sauce.<\/div>\n<div class=\"linkwithin_hook\" id=\"https:\/\/www.thepickyapple.com\/blog\/2011\/01\/31\/cuban-roast-pork-with-black-beans-and-rice\/\"><\/div>","protected":false},"excerpt":{"rendered":"<p>If you&#8217;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.\u00c2\u00a0 So versatile for carnitas, soft tacos, quesadillas, enchiladas, casseroles, salads, chimichangas&#8230;.you get the idea!\u00c2\u00a0 We&#8217;ve been down this path before, with the Cafe Rio Pork Salad and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,5,10,48,14],"tags":[],"class_list":["post-5486","post","type-post","status-publish","format-standard","hentry","category-freezer-friendly","category-main-dish","category-pork","category-recipes","category-slow-cooker"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/5486","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=5486"}],"version-history":[{"count":12,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/5486\/revisions"}],"predecessor-version":[{"id":5500,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/5486\/revisions\/5500"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=5486"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=5486"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=5486"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}