Mojo Pork & Black Beans
Ingredients
- 4-6 Lbs Boston Butt Roast Pork bone-in
- 20 Oz Badia Mojo Marinade
- 4 Cloves Garlic peeled
- 2 Bay Leaves
- Lime Wedges For Serving optional
Black Beans from Scratch
- 16 Ounces Dried Black Beans soaked over night or quick soak method
- 5 Cups Water
- 1 Naval Orange
- 4 Cloves Garlic peeled
- 2 Bay Leaves
- 1 Green Bell Peppers Halved & seeded
- 1 Yellow Onions halved
- 1 Tspn Dried Oregano
- 1 Tbs Sugar
- 2 Tbs Vinegar
- Salt & Pepper to Taste approx 1/4 tspn of each
Sofrito (Optional)
- 1 Yellow Onion diced
- 1 Green Bell Pepper diced
- 6 Cloves of Garlic minced
- 1 Tbs Olive Oil
Instructions
Mojo Pork
- Add the pork roast, mojo marinade, garlic, and bay leaves to the crockpot. Cook on Low Heat 8-10 hours or on High Heat 4-6 hours, or until the bone pulls out easily.
- Remove the pork from the crock pot and shred the meat with two forks.
Black Beans
- Cut the orange in half and juice it. Set the juice aside for later. Gently scrape the fruit from orange peel. You only need half of the peel.
- Add the presoaked beans to a pot with 5 cups of water, 2 bay leaves, onion, bell pepper, orange peel, and about 1/4 tspn black pepper. DO NOT add salt yet.
- Cook on low heat until the beans are soft (2-3 hours).
- Carefully remove the orange peel, onion, and bell pepper. Discard.
- Blend, or smash with a fork 1-2 cups of the black beans. Return blended beans to the pot.
- Add the vinegar, the juice from the orange, salt, sugar, and salt (approx 1/4 tspn). Add sofrito (optional) and beans to the same pot.
- Cook on medium high heat until beans thicken.
Sofrito
- Add olive oil to a sauté pan on low heat. Add the diced onions, diced bell pepper, and minced garlic. Cook on low heat until onions become translucent. Approx 20 minutes.
Serving Suggestions
- Serve the shredded pork and black beans over cooked rice, with lime wedges & diced onion.
- ***I love to make plantains (plantanos maduros). The frozen ones from Chiquita brand are gluten free and easy to heat up in the oven.