Slow-Cooked Cuban Pork with Yellow Rice and Purple Cabbage Slaw

Tender, succulent slow-cooked pork shoulder marinated in a zesty Cuban mojo, served with vibrant yellow rice, hearty black beans, and a refreshing purple cabbage slaw.

• Prep: 30 min
• Cook: 5 hr
• Total: 5 hr 30 min
• Servings: 12
• Cuisine: Cuban
• Difficulty: Medium

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• slow cooker
• comfort food
• rich
• tangy
• classic
• smoky

Ingredients

• 5 pound pork shoulder (boneless, cut into 2-inch chunks)
• 4 tablespoon olive oil (for slaw)
• 1 yellow onion (large, diced)
• 6 clove garlic (minced)
• 1 cup orange juice
• 0.75 cup lime juice (for slaw)
• 0.25 cup apple cider vinegar
• 2 teaspoon dried oregano
• 2 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon black pepper
• 2 tablespoon kosher salt
• 4 cup long grain white rice (uncooked)
• 6 cup chicken broth
• 1 teaspoon turmeric powder
• 2 can black beans (15 ounces each, rinsed and drained)
• 1 head purple cabbage (shredded)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Combine pork shoulder, 2 tablespoons olive oil, yellow onion, 6 cloves garlic, 1 cup orange juice, 1/2 cup lime juice, apple cider vinegar, 2 teaspoons dried oregano, 2 teaspoons ground cumin, smoked paprika, 1 teaspoon black pepper, and 2 tablespoons kosher salt in a large slow cooker. Stir to combine.
2. Cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fork-tender.
3. Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the sauce in the slow cooker and stir.
4. While pork cooks, prepare the yellow rice: Rinse long grain white rice under cold water until the water runs clear. In a large pot, combine the rinsed rice, chicken broth, and turmeric powder. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed. Let stand, covered, for 5 minutes before fluffing with a fork.
5. Drain and rinse the black beans thoroughly.
6. Prepare the purple cabbage slaw: In a medium bowl, combine shredded purple cabbage, 1/4 cup fresh lime juice, 2 tablespoons olive oil, and chopped fresh cilantro. Toss well to combine.
7. To serve for meal prep, divide the shredded Cuban pork, yellow rice, black beans, and purple cabbage slaw into individual containers. The slaw is best stored separately to maintain its crispness and can be added just before serving.

Notes

Leftovers store well for up to 4 days in the refrigerator. For the slaw, if prepping for the week, you might keep the dressing separate and dress just before serving each day to maintain crunch.

Nutrition (per serving)

• Calories: 610
• Protein: 46.5 g
• Carbohydrates: 58.7 g
• Fat: 19.5 g
• Fiber: 10.2 g
• Sodium: 750 mg
• Saturated Fat: 6.8 g
• Sugar: 5.5 g
• Cholesterol: 120 mg