Slow-Simmered Garlic-Citrus Pork and Black Beans with Coconut Rice

Name: Slow-Simmered Garlic-Citrus Pork and Black Beans with Coconut Rice
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 9 servings
Cuisine: Latin
Ingredients: 3 pound boneless pork shoulder (cut into 1 1/2-inch cubes); 2 tablespoon olive oil; 1 yellow onion (large, chopped); 2 bell peppers (any color, chopped); 6 clove garlic (minced); 1 cup fresh orange juice; 0.25 cup lime juice; 2 cup chicken broth; 1 tablespoon ground cumin; 2 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper; 2 can black beans (15 ounces each, rinsed and drained); 2 cup white rice (uncooked); 2.5 cup coconut milk (full-fat or light); 0.5 cup fresh cilantro (chopped)

Tender pork shoulder slow-simmered in a vibrant garlic-citrus sauce with bell peppers and onions, served alongside creamy coconut rice and savory black beans, creating a deeply satisfying Latin-inspired meal.

Prep: 25 min
Cook: 2 hr 30 min
Total: 2 hr 55 min
Servings: 9
Cuisine: Latin
Difficulty: Medium
Cost: $3.47/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

3 pound boneless pork shoulder (cut into 1 1/2-inch cubes)
2 tablespoon olive oil
1 yellow onion (large, chopped)
2 bell peppers (any color, chopped)
6 clove garlic (minced)
1 cup fresh orange juice
0.25 cup lime juice
2 cup chicken broth
1 tablespoon ground cumin
2 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
2 can black beans (15 ounces each, rinsed and drained)
2 cup white rice (uncooked)
2.5 cup coconut milk (full-fat or light)
0.5 cup fresh cilantro (chopped)

Instructions

Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Season pork shoulder cubes with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add pork to the pot and brown on all sides for 5-7 minutes. Remove pork and set aside.
Add the remaining 1 tablespoon of olive oil to the pot. Add yellow onion and bell peppers and cook until softened, about 5 minutes. Stir in minced garlic, ground cumin, and dried oregano; cook for 1 minute until fragrant.
Return pork to the pot. Pour in fresh orange juice, lime juice, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until pork is very tender. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
While the pork simmers, prepare the coconut rice. In a medium saucepan, combine uncooked white rice, coconut milk, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes, or until liquid is absorbed and rice is tender. Fluff with a fork.
Stir the rinsed and drained black beans into the pork mixture during the last 15 minutes of cooking to heat through.
Serve the slow-simmered pork and black beans over the coconut rice. Garnish with fresh cilantro, if desired. Portion out remaining servings for meal prep, allowing them to cool completely before refrigerating.

Notes

This dish freezes well. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. Adjust spice levels to your preference.

Nutrition (per serving)

Calories: 630
Protein: 52.8 g
Carbohydrates: 54.3 g
Fat: 20.1 g
Fiber: 9.2 g
Sodium: 680 mg
Saturated Fat: 8.1 g
Sugar: 5.7 g
Cholesterol: 125 mg