Cuban Pork, Beans and Salad: Budget Grocery Version

This recipe might start the night before by soaking your beans in water. Soaking helps them cook faster, reduces gas, and makes them easier to digest. If you forget to soak overnight, try this quick hack: pour your beans into a heat-resistant bowl, cover with boiling water, and let sit for one hour before proceeding with the recipe.

At a Glance: 

Prep time: 20 min  |  Cook time: 8 hours

Servings: 6

This recipe is written for you to cook the Pork and the Beans on their own timeline. However you will see you should soak the beans the night before and then they only need 45 minutes or so in the instant pot. 

The pork is something to throw in the crock pot in the morning and allow to cook low and slow all day. 

The salad ingredients are not listed. You are meant to use any fresh veggies or salad greens and instead of using a dressing to put your favorite salsa on top. 

Ingredients

• 2-3 lbs pork butt
• 2 Tbsp olive oil
• 4 cloves garlic, whole
• 5 limes, juiced
• 2 Tbsp salt
• 1 Tbsp pepper
• 1 Tbsp cumin
• 2 tsp oregano

Instructions

1. Season the Pork: Pat pork dry and generously season with salt and pepper.
2. Cook the Pork: Slow cooker onto saute/sear mode, or heat a heavy bottomed skillet to medium high and then add olive oil, sear the outside of pork for 2-3 minutes on each side. Then change mode to slow cook or transfer to crock pot and turn slow cook on. Add Cover and cook on low for 6-8 hours, or until the pork is tender and falls apart easily with a fork. Sprinkle meat with cumin, oregano, and garlic powder. Pour lime juice over meat and cover to cook for 6-8 hours.
3. Shred and Serve: Once done, shred the pork directly in the crock pot or remove it and shred it using two forks. Garnish with fresh cilantro before serving.

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Ingredients

• 3 cups dry black beans
• 1 medium onion, finely chopped
• 1 bell pepper, finely chopped
• 2 bay leaves
• 1 tbsp cumin
• 2 tsp oregano
• 6 cups chicken bone broth
• 1 tbsp olive oil
• 2 tbsp red vinegar
• Salt to taste

Instructions

1. Sauté the Vegetables: Turn on the Instant Pot and select the sauté function. Heat olive oil and add the chopped onion and bell pepper. Sauté for 5-7 minutes until softened. Remove the vegetables from the pot and set aside.
2. Cook the Beans: Add the soaked and drained beans to the Instant Pot, along with the bay leaves, cumin, oregano, the red vinegar and season and chicken bone broth. Secure the lid and set the Instant Pot to high pressure for 40 minutes.
3. Quick Release: Once the cooking cycle is complete, perform a quick release of the pressure.
4. Combine and Season: Open the lid, return the sautéed vegetables to the pot, and stir to combine. with salt to taste.

Nutrition Facts (per serving)

510 Calories

46 g Protein

42 g Carbs

14 g Fiber

28 g Net Carbs

17 g Fat

Additional Notes

As this meal plan progresses the recipe tomorrow night relies on left over pork and beans. 

Printable PDF below.