Wednesday, June 19, 2013

Cuban Pork and Cuban Beans

My husband and I often get inspired for new meals to prepare at home after eating out at great restaurants.  We get inspired by great food.  When we were dating, my husband (then boyfriend) lived in El Segundo, and one of our favorite places to eat was Versailles.  We loved the flavor of the pork and the buttery bread they'd bring to the table.

Having moved away from that part of town, we decided to try to recreate what we loved most at home.  What has become our usual is easy-to-make Crock-Pot Cuban pork served with Cuban beans.  We usually eat both items mixed together in one bowl.  The flavors blend so well.  It's especially tasty when served with sliced french bread which can be used to soak up extra broth. 

A bowl of Cuban Beans topped with Cuban Pork

Crock-Pot Cuban Pork

Following is the recipe for Crock-Pot Cuban Pork:


1/2 c lime juice
1/4 c water
1/4 c lemon juice
3/4 tsp garlic powder
1 tsp oregano
1/2 tsp salt
1/2 tsp cumin
1/2 tsp black pepper
3 bay leaves
3 lb pork roast


Pierce the pork in several places, and place it in the Crock-Pot.  Combine all other ingredients in a bowl and pour over pork.  Cook on low for 10-12 hours or on high for 5-6 hours.  When fully cooked, the pork will fall off the bone and almost shred itself as you pull it apart.

Cuban Beans
Following is the recipe for Cuban Beans:


1 15 oz can black beans
1 14.5 oz can diced tomatoes
2 tbsp lime juice
2 tsp garlic powder
1 small onion (or half of a large onion) diced
1/3 c fresh, chopped cilantro


Drain black beans.  Combine all ingredients except cilantro in a medium-size pot over medium heat.  Stir to combine and bring to a boil.  Reduce heat and let simmer uncovered for 20 minutes.  Add cilantro.  Let simmer for another 10 minutes.  Serve hot.

Happy eating!

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