Tag Archives: Pork Shoulder

Cuban Pork Rice Bowls with Black Beans & Plantains

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Cuban Pork Rice Bowls with Black Beans & Plantains

This recipe from Angelina at Baked Ambrosia

Ingredient

Mojo Pork
  • 3-4 lb pork shoulder
  • ½ cup cilantro
  • ¼ cup olive oil
  • 1 orange zest
  • ¾ + ¼ cup orange juice, separated
  • ½ cup lime juice
  • 1 lime zest
  • 8 cloves garlic
  • ¼ cup fresh mint
  • 1 tbsp dry oregano
  • 1 red chili, seeded
  • 1 tbsp cumin
  • salt and pepper, to taste
  • 2 onions quartered
Cilantro Lime Rice
  • 1 tbsp butter
  • ½ onion, diced
  • 1½ cup Jasmine rice
  • 3 cups chicken broth, or water
  • 1 lime, juice and zest
  • ½ cup cilantro, chopped
  • salt and pepper, to taste
Black Beans
  • 2 cans black beans, drained and rinsed
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 tbsp cumin
  • 2 tsp dry oregano
  • ½ – 1 cup chicken broth
  • salt and pepper, to taste
Plantains
  • 2 large plantains
  • 2 tbsp oil
  • salt

Directions

Mojo Pork

  1. Make the marinade by adding cilantro, olive oil, orange zest, ¾ cup orange juice, lime juice, lime zest, garlic, mint, oregano, chili, cumin, salt, and pepper in a food processor. Process until well combined. Transfer marinade to a gallon size freezer bag and add the pork shoulder. Marinate in the refrigerator for at least 2 hours or over night.
  2. Remove pork from refrigerator and preheat oven to 325°F.
  3. Arrange onion quarters in a roasting pan. Place pork on top. Reserve remaining marinade. Cover pan with foil and roast 2½ hours. After 2½ hours, remove foil and additional 30 minutes.
  4. Remove pork from oven and let rest for 10-15 minutes.
  5. Skim roasting pan drippings and add to reserved marinade. Transfer drippings and marinade to a small sauce pan. Add ¼ cup orange juice and bring to a boil.
  6. With a fork, shred the pork and top with ⅓ of the sauce to keep it from drying out. Cover and set aside.
Cilantro Lime Rice
  1. Melt butter over medium heat in medium size pot. Add chopped onion and saute until translucent. Add rice and stir to combine. Add chicken broth and bring to a boil. Once boiling, cover pot and reduce heat. Cook 15-20 minutes or according to package.
  2. Once cooked, remove from heat. Fluff rice with a fork. Add lime juice, zest, chopped cilantro, salt and pepper. Mix to combine.
Black Beans
  1. Heat olive oil in a medium pot. Saute chopped onion and red pepper until cooked. Add minced garlic and cook an additional minute. Add half of the black beans along with cumin, oregano, salt, and pepper. Mash beans in pot. If beans are too dry, add chicken stock, ¼ cup at a time. Add remaining beans. Stir to combine.
Plantains
  1. Cut plantains into diagonal strips.
  2. Heat oil in a cast iron skillet. Once hot, add plantain strips (a few at a time). Fry 1-2 minutes on each side. Transfer friend plantains to a plate lined with a paper towel. Sprinkle with salt.
Assembly
  1. To assemble rice bowls, begin by placing rice in the bottom of a bowl. Top with shredded pork and sauce as desired. Add black beans and plantains. Sprinkle with chopped cilantro and serve with extra lime.

Please see source website for additional pictures and detailed instructions – Baked Ambrosia

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72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

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F – Feijoada (Brazilian Beans with Smoked Pork, Rice and Collards)

Feijoada (Brazilian Beans with Smoked Pork, Rice and Collards)

Get the book “72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans” on Kindle for $0.99

During the A-Z Blog Challenge I will bring Dave Ramsey Fans recipes from across the web and around the world that contain BEANS and RICE. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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Feijoada (Brazilian Beans with Smoked Pork, Rice and Collards)

From Saveur.com

INGREDIENTS

FOR THE BEANS:

  • 8 slices bacon, cut into 2″ pieces
  • ½ lb. smoked pork chops, cut into 2″ pieces (available from Amish Foods)
  • ½ lb. boneless pork shoulder, cut into 2″ pieces
  • ½ lb. Portuguese-style linquiça sausage or Spanish-style dry chorizo, cut into 2″ pieces (available fromMello’s Finest)
  • 1 smoked ham hock
  • 1 lb. dried black beans, soaked overnight
  • 8 cloves garlic, crushed
  • 3 bay leaves

FOR THE RICE:

  • 2 tbsp. olive oil
  • ¼ cup minced garlic
  • 2 cups jasmine rice, rinsed
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste

FOR THE COLLARDS:

  • 3 tbsp. olive oil
  • ¼ cup minced garlic
  • 15 collard green leaves, stemmed and very thinly sliced
  • Kosher salt and freshly ground black pepper, to taste

FOR THE VINAIGRETTE:

  • 1 ripe plum tomato, cored, seeded, and finely chopped
  • ½ small white onion, finely chopped
  • Juice of 2 limes
  • ½ cup finely chopped parsley
  • ⅓ cup red wine vinegar
  • ⅓ cup olive oil
  • Kosher salt and freshly ground black pepper, to taste

FOR THE FAROFA:

  • 3 slices bacon, minced
  • 1 cup cassava flour (available from Barry Farm)
  • ½ cup finely chopped parsley
  • ¼ cup olive oil
  • ¼ cup raisins
  • 3 oranges, peeled and sliced, for serving

INSTRUCTIONS

  • Make the beans: Add the pieces of bacon to an 8-qt. Dutch oven over medium-high heat, and cook until fat renders, about 7 minutes. Add chops, shoulder, sausage, and ham hock, and brown, 8–10 minutes. Add beans, crushed garlic, bay leaves, and 8 cups water, and bring to a boil. Lower the heat and simmer, partially covered, until beans are tender, about 1 hour. Keep warm.
  • Meanwhile, make the rice: Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high heat. Add garlic; cook for 2 minutes. Add rice, bay leaves, salt, pepper, and 4 cups water. Bring to a boil, lower heat to medium-low; cook, covered, until rice is tender, about 15 minutes. Keep warm.
  • Make the collards: Heat 3 tbsp. oil in a 12″ skillet over medium-high heat. Add remaining garlic; cook for 2 minutes. Add collards, salt, and pepper; cook until wilted, about 4 minutes. Keep warm.
  • Make the vinaigrette: Mix tomato, onion, lime juice, parsley, vinegar, oil, and salt and pepper.
  • Make the farofa: Heat minced bacon in a 12″ skillet over medium-high heat until fat is rendered, about 3 minutes. Add cassava flour, and cook until toasted, 3 to 5 minutes. Add parsley, oil, and raisins and cook 2 minutes more.
  • To serve: Shred meat from ham hock, discarding bone, and transfer with meat from beans to a platter. Put beans, rice, collards, and oranges around meat. Sprinkle vinaigrette and farofa over the dish.

Please see actual website for pictures and detailed instructions – Saveur.com

Please share your favorite recipes and enjoy the A-Z Challenge.