Description
Pulled pork with beans in a crockpot in a delicious citrus broth. Served over cooked rice with fresh tomato salsa.
Ingredients
Units
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Pork with Beans
- 2 3/4 cups store bought chicken stock or use my Homemade Chicken Stock recipe to make your own
- 1 cup orange juice
- 1/2 cup chopped cilantro
- 1 medium orange, quartered
- 1 1/4 tsp. kosher salt, divided
- 1 1/4 tsp. freshly ground black pepper, divided
- 4 slices bacon, chopped
- 1 (2 1/2 lbs.) bone-in pork shoulder
- 1 lb. dried black beans
- 2 cups chopped onion
- 6 garlic cloves, crushed
- 2 Tbsp. dry oregano leaves
- 2 tsp. paprika
- 2 tsp. ground cumin
- 1 1/2 tsp. crushed red pepper
- 1 bay leaf
Tomato Salsa
- 1 1/2 cups chopped tomato
- 1 jalapeno pepper, seeded and thinly sliced
- 3 garlic cloves, chopped
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. lime juice
- Kosher salt and black pepper
Instructions
- Combine the first 4 ingredients in a food processor and process until smooth. Stir in 3/4 teaspoon salt and 3/4 teaspoon black pepper.
- Place bacon in a large skillet over medium heat; cook until crisp, about 5-6 minutes. Remove with slotted spoon, leaving the drippings in the skillet. Place the bacon in a slow cooker.
- Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Turn the skillet up to medium-hight heat and add pork to the drippings in the skillet; cook 8 minutes, turning to brown on all sides. Add pork to the slow cooker. Pour uncooked beans around the pork.
- Return skillet to medium-high heat. Add onion and garlic; saute for 3 minutes. Add oregano, paprika, cumin, and crushed red pepper; saute 1 minute. Add orange mixture and bay leaf to pan; bring to a boil and cook 1 minute, scraping browned bits. Pour onion mixture over pork. Cover and cook on low for 8 hours or until pork is very tender and beans are done.
- Shred pork; discard bones and bay leaf. Taste for seasoning and add additional salt and pepper, if desired.
- In a small bowl, combine tomato, jalapeno, garlic, red onion, cilantro, olive oil, and lime juice. Season with salt and pepper according to taste.
- Serve shredded pork and beans over cooked rice, topped with salsa.
Notes
- Bacon: For a smokier flavor, go for wood-smoked bacon instead of regular.
- Spiciness: If you prefer a spicier taste, feel free to add more red chili flakes.
- Recipe adapted from Cooking Light
Nutrition
- Serving Size:
- Calories: 343
- Sugar: 7.4 g
- Sodium: 961.2 mg
- Fat: 15.3 g
- Carbohydrates: 21.7 g
- Protein: 29.4 g
- Cholesterol: 85.4 mg