Slow Cooked Pork Loin with Black Beans and Rice

So besides Asian cuisine I like to dabble in Caribbean foods especially Cuban and Puerto Rican. This is a simple dish that I learned from my Cuban next door neighbor growing up.

This dish is not suppose to look fancy, it looks a bit dull, but the flavors are simple, yet robust, especially if you use freshly ground cumin!

A sofrito is used in most Cuban meat dishes but this one is using the spices to simmer and infuse in the beans and meat!

Ingredients
5 Long sweet red peppers roasted
1 pork loin roast seasoned with 1 tsp freshly ground cumin cumin, 1.5 tsp black pepper, 1 Tbsp diced garlic, and 1 tps oregano
1/2 sweet onion diced
White Rice
1 lbs black beans uncooked

Step 1
Defrost pork loin if frozen. Season and rub the spices into the meat, message it well. Place in crock pot and cook on high for roughly 2 hours, then cook on low for 4 hours. Slow cooking is Cuban cuisine. Do not start the beans until 2 hours before the loin will be done. Do not make the rice before hand or roast the peppers. you want everything fresh.

Step 2
Rinse black beans follow directions on the back of the bag, generally I like to soak overnight, but there is a quick cooking method, too much too type right now so look on the bag it will tell you. Add spices same as above for the loin but no oregeno and double amounts or to taste. I like more cumin in mine, but just eye it. Cuban food is not about measurements, it is about great aromas/slow cooking, so use the spices to your tastes. Simmer the longer the better the flavor, make sure black beans are fully cooked.

Step 3
Roast long sweet red peppers, let cool, skin, and add to beans with chopped sweet onion

Step 4
Cook white rice

Step 5
When pork loin is done it should fall apart to the touch, shred and put over rice and beans. Pour some juice from the beans and meat over the entire dish!