Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker). A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. This Cuban-inspired bowl is sure to excite your taste buds. Seasoned and braised all natural pork loin with bell peppers and sweet plantains are elevated by the bold flavor of sofrito sauce.
Tender, juicy, spice-rubbed roast center cut cuban inspired pork loin on a bed of yellow rice, with smoked uncured bacon, organic onion and green peppers, with a side of sweet plaintains.
From Erica Kastner of Buttered Side Up.
Tender, juicy, spice-rubbed roast center cut cuban inspired pork loin on a bed of yellow rice, with smoked uncured bacon, organic onion and green peppers, with sweet plantains.
You can cook Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker) using 13 ingredients and 7 steps. Here is how you cook that.
Ingredients of Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker)
- It's 2 pounds of pork shoulder, cut into 1-1/2 inch cubes and seasoned with 1 teaspoon kosher salt + 1/2 teaspoon black pepper.
- It's 2 Tablespoons of olive oil.
- You need 1/2 of an onion, cut into 1/4-inch wide pieces.
- It's 1/2 of a red bell pepper, cored and cut into 1/4" thick slices.
- Prepare 4 cloves of garlic, peeled and smashed.
- You need 1 of tomato, cut into 6 pieces (or 1/3 cup canned tomatoes).
- Prepare 1 teaspoon of oregano.
- You need 1/2 teaspoon of cumin.
- You need 15 ounces of can of unsalted black beans, drained.
- Prepare 1-2 of bay leaves.
- Prepare 1.5 cups of water.
- You need of another 3/4 teaspoon kosher salt.
- Prepare 1.5 Tablespoons of white vinegar.
Center cut pork loin, rubbed with our own signature blend of spices. The first time I cooked a Cuban-style pork shoulder, what came out of the oven had a glistening, charred, crisp crust, but as soon as I started carving, I realized that the stuff was rubber. It wasn't until several years later that I tasted Cuban mojo-marinated roast pork as it should be: juicy, succulent, intensely porky, and melt-in-your-mouth tender. This Cuban Pork Belly was sooo moist and as you can tell from the pictures…incredibly crunchy!
Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker) step by step
- STOVETOP INSTRUCTIONS: In a large pot or Dutch oven (4 to 5 quarts), preheat the olive oil over high heat then brown the pork shoulder pieces in a single layer on two sides, about 4 to 5 minutes per side until they form a golden brown sear..
- Add in the onion, bell pepper, garlic, tomato, oregano, cumin and bay leaves, and stir to evenly distribute all the ingredients and to saute the aromatics (onions, peppers, garlic) until the onions begin to turn translucent, about 3 minutes..
- Turn the heat down to medium high, add the black beans, additional kosher salt, vinegar and water, stir to evenly distribute all the ingredients, and let the stew come up to a boil for about 2 minutes..
- Turn the heat down to medium low and keep it at an active simmer (you can see and hear bubbles, but they're not splattering), covered, for another 45 minutes. Give the stew a stir every 15 minutes or so. If you can scrape stuff off the bottom of your pot, the heat's too high, and you should adjust down a little bit..
- Uncover the stew, give it a stir, and taste to see if seasoning needs adjustment. Adjust if needed and simmer another 5 to 7 minutes uncovered..
- Enjoy with steamed rice, baked or boiled potatoes, some crusty bread....
- SLOW COOKER INSTRUCTIONS Follow steps 1 and 2 above, then pour your meat, veg and spice mixture into the slow cooker along with the rest of the ingredients, decreasing the water to 1+1/4 cups to offset the condensation from the slow cooker lid. Set slow cooker to low for 8 to 10 hours or high for 4 to 6 hours..
The black beans were pan fried with the rendered pork fat then pureed with the stock reduction to give you the most porkiest "refried beans" ever (yes, porkiest is a word). Cuban-Inspired Sandwich Pulled pork sandwiches with ham, dill pickles, and a mustard sauce. From Erica Kastner of Buttered Side Up. Hi, I'm Cuban born and raised, a true cuban pork roast would use a fresh pork whole shoulder bone and skin on or better known as (Pernil) in Spanish. but unless you live in a area that is proodomintly of Latin decent it's hard to find. I moved to Tennesse from Tampa Florida and the only way to find one is by going to the slaughter houses.
