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Cuban Pulled-Pork With Black Beans

Pork with a note of citrus — a delicious set-it-and-forget-it slow-cooker meal.

June 29, 2018

Pulled pork with a note of citrus is a set-it-and-forget-it slow-cooker dinner, with leftovers perfect for sandwiches and picnics. This is one of our favorite recipes from the KCTS 9 Cooks Family Favorites cookbook, created by Jenny Miller of Seattle.

Serves six people.


  • one 3- to 4-pound pork shoulder roast
  • sour cream and cilantro leaves for garnish


  • 1/3 can frozen orange juice concentrate, thawed
  • 6 to 8 large cloves garlic, minced
  • 1 cups loosely packed cilantro leaves, roughly chopped to equal about 1/3 cup leaves
  • zest and juice of 1 lime
  • 1 teaspoon dried oregano
  • 1 tablespoon kosher salt
  • 1 tablespoons cooking oil


Combine all marinade ingredients. Rinse the pork roast and past dry. Place in a large container or plastic bag, pour marinade over the top, seal and refrigerate overnight or for up to 2 days. At this point you can freeze for later use.
Place pork roast and marinade in a slow cooker. Cover and cook on high for 4 to 5 hours, or preferably on low for 8 to 9 hours. For standard cooking, use a Dutch oven and cook for 4 to 5 hours at 325 degrees. When ready, pork should pull apart easily with two forks.

Shred meat and place in a dish with some of the juices to keep moist. Serve over rice with Cuban black beans. Garnish with sour cream and cilantro.

Cuban Black Beans


  • 2 cans black beans, undrained
  • 1/3 cup pork juice
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 bay leaf, cracked


Combine all ingredients in a pot, bring to a simmer, then cover and simmer for at least 1 hour, or up to 4 hours.


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