For the Pork
3-4lbs Pork Shoulder (skin removed)
2 Oranges - zested and juiced
9 cloves of Garlic - minced
1/4 cup Lime Juice
3 tbsp Olive Oil
2 tsp Black Pepper
2 tsp Cumin
2 tsp Oregano
2 tsp Thyme
For the Beans
1 can Black Beans - drained and washed
1/2 cup Chicken Stock
1/2 tsp Oregano
Squeeze of Lime Juice to finish
Flat Leaf Parsley
1. Mix up Marinade for the Pork. Save half for finishing it. Use the other half to marinade the Pork over night, turning a couple times if you can.
2. When ready to cook, take pork from marinade and place in the slow cooker and cook for 8 hours on low, or 5 hours on high. Remove pork from the cooking liquid. Pork is cooked through when easily shredded. Dump Cooking liquid and place pork back into cooker to keep warm.
3. While pork is staying warm, cook rice and warm the Beans in a pot with stock, oregano and salt. When beans are ready to serve, finish with Lime Juice.
4. Serve Pork over the rice and beans with a couple spoons of the reserved marinade and Mint or Parsley. So addictive….
Credit - Cory Walby - Bokashi Steel Pro Team Chef
Instagram - @saturday_night_test_kitchen