Last Friday SuperMan and went to a Cuban restaurant for lunch. I hate to say it, but the food was less than what we’d hoped for. As a matter of fact, it really just left me with a hankering for some good Cuban food. I was rather disappointed.
So, we decided to make our own!
I bought a pork butt and marinated it over the weekend and then decided Monday was the day to cook it. It was really good, but what was even better were the black beans I cooked with it.
They were surprisingly good. Like, really, really good.
Almost exactly like I’ve had from some of the best Cuban restaurants I’ve eaten at in the past and exactly like what I think of when I think of Cuban black beans.
After raving about it on Facebook last night, I received many requests for the recipes so I decided to share with you here.
It may not be “officially” Cuban, but it sure was good. We devoured it.
(sorry for the blurry phone picture – didn’t have my glasses on and didn’t know it wasn’t focused!)
Pork Butt in the Crock Pott
4-5 pound pork butt
1/4 cup fresh lemon or lime juice
1/4 cup fresh grapefruit juice
1 bay leaf (or 2)
1/4 cup water
2 Tbsp minced garlic (or more)
1 Tbsp minced onion
1 tsp oregano
1 tsp ground cumin (or more)
- In a large ziplock bag, add all of the marinade ingredients. Add the pork and refrigerate. Let it marinate from 8-24 hours.
- Place marinade and pork butt in the crock pot and cook on high for the first hour and then on low for 6-7 hours.
- Shred meat, and serve with juices from the crock pot as “gravy.”
Best-ever cuban black beans
2 cans black beans (do not drain)
1 finely diced onion
1 finely diced green bell pepper
1 can petite diced tomatoes
1-2 Tbsp minced garlic
1 Tbsp ground cumin
2 Tbsp minced onion
- Add all ingredients to a small crock pot (I use my “baby” one)
- Allow them to cook on low for 1-3 hours (no less than an hour)
- Serve with cooked rice.
- You can add some heat by adding some red pepper flakes if you desire.
eat and die of goodness.
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