I had no idea I liked Cuban food. Not that I was surprised, but I hadn’t ever had it before. Now I don’t know how authentic my improvised and make-due-with-what-I-have Cuban food is, but it sure was delicious! Served with white rice and mix all three together… Awesome! All it needed was a mojito…
1-2 pounds of pork roast
5 limes, juiced
1 orange, juiced
3 heads (not cloves, whole heads) garlic, peeled and chopped
1 onion, rough chopped
ground black pepper
Place roast, juices, garlic, and onion in your crock pot. Season with salt and pepper. Turn on high and cook for 4-7 hours, or until roast shreds easily with fork.
Shred the pork with a fork and stir into the liquid it cooked in.
1 can black beans, undrained
1 Tablespoon olive oil
3-6 cloves garlic, peeled and chopped
1/4 cup green pepper, finely chopped
1/4 cup onion, finely chopped
1-2 Tablespoons ketchup
cayenne pepper, salt and black pepper, to taste
Heat olive oil in a skillet and sauté garlic, onion and green pepper until tender.
Place beans, ketchup and seasonings in a saucepan. Stir in sautéed veggies. Heat, over med-high heat until they are thoroughly heated.
Serve the pork and beans with white rice.