main-dishes

Cuban Black Bean & Pork Stew

This hearty Cuban-inspired black bean and pork stew is perfect for cold-weather nights and slow cooker days. Tender chunks of boneless pork shoulder are browned for deep flavor, then braised low and slow with dried black beans, tomato paste, orange zest and juice, cumin, oregano, and a touch of red pepper. The beans become silky and rich, the pork shreds easily into the thick, savory broth, and the citrus brings a bright note that keeps every bite balanced. Served over rice with a spoonful of sour cream and a squeeze of lime, this is a complete, comforting main dish that’s even better the next day.

Servings: 8 servings
Total Time: 450 min
Pan: Large slow cooker (6–7 quart)

Ingredients

Stew
  • 1 pound dried black beans
  • 1/2 cup tomato paste
  • 3 cups low-sodium chicken broth
  • 1 tablespoon grated orange zest, divided
  • 1/2 cup orange juice
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon crushed red pepper
  • 1 large onion, thinly sliced
  • 6 cloves garlic, minced
  • 3 pounds boneless pork shoulder, cut into 4 large chunks
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt, plus more to taste
To finish & serve (optional)
  • Cooked rice, for serving
  • Sour cream, for serving
  • Lime wedges, for serving
  • Additional grated orange zest (about 2 teaspoons), to stir in at the end

Instructions

  1. Soak the black beans Place **1 pound dried black beans** in a large bowl and cover with cool water by at least 2 inches. Cover and soak overnight, or use the quick-soak method by pouring boiling water over the **1 pound dried black beans** and letting them sit for 1 hour. Drain the soaked beans well and set aside.
  2. Build the slow cooker base In a large slow cooker, whisk together **1/2 cup tomato paste**, **3 cups low-sodium chicken broth**, **1 tablespoon grated orange zest** (reserve the additional 2 teaspoons for later), **1/2 cup orange juice**, **1 tablespoon ground cumin**, **2 teaspoons dried oregano**, and **1 teaspoon crushed red pepper** until smooth. Stir in the drained **1 pound soaked black beans**, **1 large thinly sliced onion**, and **6 cloves minced garlic** so everything is evenly distributed.
  3. Brown the pork shoulder Pat **3 pounds boneless pork shoulder, cut into 4 large chunks** dry with paper towels and season all over with about **1 teaspoon kosher salt**. In a large skillet, heat **2 tablespoons canola oil** over medium-high heat until shimmering. Add the seasoned pork shoulder chunks in a single layer and brown on all sides, about 8–10 minutes total, turning with tongs. Transfer the browned **3 pounds pork shoulder** and any juices to the top of the bean mixture in the slow cooker.
  4. Slow cook the stew Cover the slow cooker and cook the **black bean and pork mixture** on LOW for **6–7 hours**, or until the **1 pound black beans** are tender and the **3 pounds pork shoulder** is cooked through and easily shreds with a fork. Avoid lifting the lid too often so the stew maintains heat and cooks evenly.
  5. Shred the pork and finish with citrus When the beans are tender, transfer the **3 pounds cooked pork shoulder chunks** to a large bowl and shred the meat into bite-sized pieces using two forks, discarding any large chunks of fat. Stir the shredded pork back into the slow cooker along with the remaining **2 teaspoons grated orange zest**. Taste the stew and add additional kosher salt, black pepper, or crushed red pepper to taste.
  6. Serve Serve the hot **Cuban black bean and pork stew** ladled over bowls of **cooked rice**, topping each serving with a spoonful of **sour cream** and a squeeze from **lime wedges**. Garnish with extra **grated orange zest** if you like a brighter citrus note.

Notes

  • For quicker prep, you can use the 1-hour quick soak method for the black beans instead of soaking overnight.
  • If your slow cooker runs hot, begin checking the beans at the 5-hour mark; they should be completely tender before serving.
  • Use a good-quality dry white wine in place of up to 1 cup of the chicken broth if you want an even richer braise, adding it in Step 2 with the broth.
  • This stew thickens as it cools; add a splash of extra chicken broth or water when reheating leftovers if you prefer a looser consistency.

Tags

stew pork black beans slow cooker comfort food one-pot meal