Last weekend I busted out the slow cooker from the dusty and unreachable cabinet on high and made this Slow Cooked Pork Pernil with Black Beans and Rice. It was absolutely delicious. In fact, I found my six year old at the end of the evening, leftover plastic container in hand, forking the pork into his mouth and uttering, “oh, this is delicious.” On Monday, I received a text while I was in Philadelphia for work that read “this pork with beans and rice is freaking amazing.” This meal is the gift that keeps on giving all week long even though you might not even be there to enjoy it with your family.
This is also one of those meals that allows you to get everything done in advance. You do need a small little food processor or Cuisinart to create the pernil paste comprised of onion, garlic, oil, white wine vinegar and an assortment of spices. You then lather the paste all over a 3-4 lb pork shoulder and pop it in the slow cooker on low for 8 hours, allowing you to have dinner cooking while you cart your kids from sporting event to sporting event all day long.
The beans and rice can be made later in the day and then kept warm on the stove. This black beans and rice recipe was made up by yours truly based on the hodge podge of spices and dry goods that I had on hand. I used brown basmati rice and cooked it in chicken broth for extra flavor. Meanwhile, I sauteed chopped red and green pepper, jalapeño and onion in pan, added two cans of black beans along with cumin and oregano, a little red wine from the bottle we were drinking and some dashes of Cholula hot sauce. It worked for us.
Now If you haven’t noticed, weekend table has been on a bit of a hiatus. It’s been a year since my last post. Candidly, I have been working like a dog and traveling way too much (spent too much time this year in New Orleans and Jackson, MS and now headed to spend a few weeks in Philadelphia, PA). When I’m home, I just want to hang with my husband and kids, and we seem to always be running in a million directions. When I actually cook, I make the old standbys or occasionally I will try a new recipe with zero improvisation. Or on the rare occasion, I do go off script, I forget to take the picture. Sigh.
I feel like life is just really hard these days! Not depressing. Not boring. Just hard! Every day is a challenge whether its something at work, something that has come up with one of my kids or a friend. I rarely have time to just relax and breathe — let alone cook and blog! But I haven’t completely given it up. So stay tuned.
- 4 garlic cloves
- 1 vidalia onion
- 2 tbsp oregano
- 2 tsp ancho chili powder
- 1 tsp ground coriander
- 1 tsp cumin
- 2 tsp salt
- 2 tsp fresh ground pepper
- ½ tsp aleppo pepper
- 2 tbsp
- 1 tbsp white wine vinegar
- 3-4 lb pork shoulder
- ¼ c chopped fresh cilantro
- ¼ c chopped fresh green onion
- 1 cup brown basmati rice
- 1 jalapeno pepper
- 1 red or orange pepper
- 1 poblano or green pepper
- 1 yellow onion
- 2 cloves garlic
- 2 tsp olive oil
- 1 tsp cumin
- 1 tsp oregano
- 2 tbsp red wine
- 6-8 dashes of choulula hot sauce
- 2 cans of drained black beans (14.5 oz each)
- Place the garlic, onion, oregano, chili pepper, cumin, coriander, aleppo pepper, salt, and pepper into a cuisinart. Pour in the olive oil and vinegar. Puree until smooth.
- Spread the spice mixture all over the pork shoulder.
- Put the pork in the slow cooker on low for 8 hours. When ready, pull the pork into shredded pieces.
- When pork is near done, cook brown basmati rice per package directions in chicken stock for extra flavor.
- Meanwhile, finely chop peppers, onion and garlic and saute in oil until softened, 8-10 minutes. Add cumin, oregano, cayenne and black beans and red wine to the vegetables and cook for 1-2 minutes longer. Season with some dashes of hot sauce.
- Add the rice to the vegetable and bean mixture.
- Serve the pork on the black beans and rice and top with fresh cilantro and green onion.