Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, cuban-inspired pork & black bean stew (stovetop & slow cooker). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker) is something which I have loved my entire life. They are nice and they look wonderful.

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To begin with this particular recipe, we have to first prepare a few ingredients. You can have cuban-inspired pork & black bean stew (stovetop & slow cooker) using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker):

1. Get 2 pounds pork shoulder, cut into 1-1/2 inch cubes and seasoned with 1 teaspoon kosher salt + 1/2 teaspoon black pepper
2. Prepare 2 Tablespoons olive oil
3. Make ready 1/2 an onion, cut into 1/4-inch wide pieces
4. Get 1/2 a red bell pepper, cored and cut into 1/4" thick slices
5. Prepare 4 cloves garlic, peeled and smashed
6. Make ready 1 tomato, cut into 6 pieces (or 1/3 cup canned tomatoes)
7. Take 1 teaspoon oregano
8. Make ready 1/2 teaspoon cumin
9. Take 15 ounces can of unsalted black beans, drained
10. Make ready 1-2 bay leaves
11. Get 1.5 cups water
12. Take another 3/4 teaspoon kosher salt
13. Prepare 1.5 Tablespoons white vinegar

Tender, juicy, spice-rubbed roast center cut cuban inspired pork loin on a bed of yellow rice, with smoked uncured bacon, organic onion and green peppers, with a side of sweet plaintains. Tender, juicy, spice-rubbed roast center cut cuban inspired pork loin on a bed of yellow rice, with smoked uncured bacon, organic onion and green peppers, with sweet plantains. Center cut pork loin, rubbed with our own signature blend of spices. Rice seasoned with turmeric, combined with uncured smoked bacon, organic peppers and onions How to Make Cuban Inspired Smoked Pork Belly.

Instructions to make Cuban-Inspired Pork & Black Bean Stew (Stovetop & Slow Cooker):

1. STOVETOP INSTRUCTIONS: - - In a large pot or Dutch oven (4 to 5 quarts), preheat the olive oil over high heat then brown the pork shoulder pieces in a single layer on two sides, about 4 to 5 minutes per side until they form a golden brown sear.
2. Add in the onion, bell pepper, garlic, tomato, oregano, cumin and bay leaves, and stir to evenly distribute all the ingredients and to saute the aromatics (onions, peppers, garlic) until the onions begin to turn translucent, about 3 minutes.
3. Turn the heat down to medium high, add the black beans, additional kosher salt, vinegar and water, stir to evenly distribute all the ingredients, and let the stew come up to a boil for about 2 minutes.
4. Turn the heat down to medium low and keep it at an active simmer (you can see and hear bubbles, but they're not splattering), covered, for another 45 minutes. Give the stew a stir every 15 minutes or so. If you can scrape stuff off the bottom of your pot, the heat's too high, and you should adjust down a little bit.
5. Uncover the stew, give it a stir, and taste to see if seasoning needs adjustment. Adjust if needed and simmer another 5 to 7 minutes uncovered.
6. Enjoy with steamed rice, baked or boiled potatoes, some crusty bread…
7. SLOW COOKER INSTRUCTIONS - - Follow steps 1 and 2 above, then pour your meat, veg and spice mixture into the slow cooker along with the rest of the ingredients, decreasing the water to 1+1/4 cups to offset the condensation from the slow cooker lid. - - Set slow cooker to low for 8 to 10 hours or high for 4 to 6 hours.

Baste with marinade and add additional wood chips as needed. This Cuban-inspired meal is made with all-natural pork loin for a delicious taste Crafted with bell peppers, sweet plantains and dark, leafy greens, enjoy a satisfying, nutritious meal Savor wholesome grains and an IRRESISTI-BOWL sofrito sauce The first time I cooked a Cuban-style pork shoulder, what came out of the oven had a glistening, charred, crisp crust, but as soon as I started carving, I realized that the stuff was rubber. It wasn't until several years later that I tasted Cuban mojo-marinated roast pork as it should be: juicy, succulent, intensely porky, and melt-in-your-mouth tender. From Erica Kastner of Buttered Side Up. Flip over and turn the heat down to medium-low.

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