Slow-Cooker Pork and Black Beans With Fresh Salsa

Photo by Christopher Baker
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 580 calories
    • Fat 19 g
    • Sat Fat 7 g
    • Cholesterol 134 mg
    • Sodium 506 mg
    • Protein 44 g
    • Carbohydrate 56 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 83 mg


  1. Check 1 15.5-ounce can black beans, rinsed
  2. Check 3/4cup fresh orange juice
  3. Check 3/4cup low-sodium chicken broth
  4. Check 3 cloves garlic, chopped
  5. Check 1/2teaspoon ground cumin
  6. Check 1/2teaspoon dried oregano
  7. Check 1 1/2pounds boneless pork shoulder or butt, trimmed and cut into 2 pieces
  8. Check kosher salt and black pepper
  9. Check 1cup long-grain white rice
  10. Check fresh salsa, chopped avocado, and hot sauce, for serving


  1. Combine the beans, orange juice, broth, garlic, cumin, and oregano in a 4- to 6-quart slow cooker. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper and place on top of the liquid. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Transfer the pork to a bowl and shred the meat, using 2 forks; return it to the pot.
  2. Twenty minutes before serving, cook the rice according to the package directions. Serve topped with the pork mixture, salsa, avocado, and hot sauce.