Gatorbek's Cuban Pork Black Beans and Yellow Rice

Delight your taste buds with Gatorbek's Cuban Pork Black Beans and Yellow Rice, a vibrant, flavor-packed dish that brings the essence of Cuban cuisine straight to your table. This recipe features tender, slow-roasted pork shoulder marinated in a zesty blend of fresh orange and lime juice, garlic, and warm spices like cumin and oregano. Paired with hearty black beans simmered with bell peppers, onions, and a touch of tomato paste, and perfectly fluffy white rice infused with turmeric for a golden hue, this dish is a symphony of bold flavors and comforting textures. Topped with fresh cilantro for a bright finish, this meal is ideal for family dinners or impressing guests with a taste of the Caribbean. With its balance of savory, citrusy, and aromatic elements, Gatorbek's Cuban-inspired creation is sure to become a favorite in any household.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds Pork shoulder (boneless)
• 6 pieces Garlic cloves (minced)
• 1 cup Orange juice (freshly squeezed)
• 0.25 cup Lime juice (freshly squeezed)
• 3 tablespoons Olive oil
• 2 teaspoons Oregano (dried)
• 2 teaspoons Ground cumin
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 2 cups Black beans (canned, rinsed and drained)
• 1 medium Onion (finely diced)
• 1 medium Green bell pepper (diced)
• 2 tablespoons Tomato paste
• 1.5 cups Chicken stock
• 1 piece Bay leaf
• 1 teaspoon Ground turmeric
• 2 cups White rice
• 3 cups Water
• 2 tablespoons Cilantro (fresh, chopped)

Directions

Step 1

In a large bowl, prepare the marinade by combining the minced garlic, orange juice, lime juice, olive oil, oregano, ground cumin, salt, and black pepper.

Step 2

Place the pork shoulder into the marinade, ensuring all sides are coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Step 3

Preheat your oven to 325°F (160°C).

Step 4

Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the marinated pork shoulder on all sides until browned (about 3 minutes per side).

Step 5

Cover the skillet or Dutch oven with a lid or foil, and transfer the pork to the oven. Roast for about 2.5 hours, or until the pork is tender and shreds easily.

Step 6

While the pork is cooking, prepare the black beans. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and green bell pepper and sauté until softened (5-7 minutes).

Step 7

Stir in the tomato paste and cook for an additional 2 minutes.

Step 8

Add the black beans, chicken stock, and bay leaf. Bring to a simmer, then reduce the heat to low and cook for 20 minutes, stirring occasionally. Remove the bay leaf before serving.

Step 9

For the yellow rice, rinse the white rice under cold water until the water runs clear.

Step 10

In a medium saucepan, bring 3 cups of water to a boil. Add the turmeric, a pinch of salt, and the rinsed rice. Stir once, cover, and reduce the heat to low.

Step 11

Cook the rice for 18-20 minutes, or until tender and the water is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

Step 12

Once the pork is cooked, remove it from the oven and let it rest for 10 minutes before shredding with two forks.

Step 13

Serve the shredded pork alongside the black beans and yellow rice. Garnish with fresh chopped cilantro for an authentic Cuban touch. Enjoy!

Nutrition Facts

Serving size	(3600.4g)

Amount per serving	% Daily Value*
Calories	3890.1

Total Fat 233.7g	0%
Saturated Fat 70.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 667.0mg	0%
Sodium 5226.9mg	0%
Total Carbohydrate 232.5g	0%
Dietary Fiber 37.9g	0%
Total Sugars 35.5g
Protein 227.8g	0%

Vitamin D 0IU	0%
Calcium 559.2mg	0%
Iron 28.6mg	0%
Potassium 5203.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.3%

Protein: 23.1%

Carbs: 23.6%