Slow-Cooker Pork and Black Beans With Fresh Salsa

Slow-Cooker Pork and Black Beans With Fresh Salsa
Christopher Baker
Simmer the pork and beans with orange juice, chicken broth, garlic, cumin, and oregano to infuse them with fragrant, rich flavors.

Make-ahead tip: Cook the pork and beans up to two days in advance.

Get the recipe for Slow-Cooker Pork and Black Beans With Fresh Salsa.
Serves 4
preparation
10
minutes
cooking
490
minutes

Ingredients

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

Directions

  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.
Charlyne Mattox
October 2013

Nutritional Information

  • Per Serving
  • Calories 580
  • 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
What does this mean? See Nutrition 101.