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Cuban Style Pork with Black Beans and Rice
by Jes Mostek 		 
  A traditional Cubano meal with minimal effort!
In addition to the recipes, you will also need the following for this meal:
  2   limes, cut into wedges for serving
  1 c.  sour cream (as an optional garnish)

Recipes:
Black Beans & Rice
by sandy williams
serves: 4
  An easy version of traditional Cuban black beans and rice.
Ingredients:
  1 tsp   olive oil
  1/2 cup   onions, sliced
  1/4 cup   green peper, sliced
  4 1/2 cups   water
  1 tsp   salt
  2 cups   white rice
  2 cloves   garlic, minced (or 1/2 tsp. dry for each clove)
  1/2 tsp   cumin
  1/2 tsp   oregano
  2 cans   black beans
Directions:
  In a medium saucepan, saute onion and green peppers in oil until onion starts to lightly brown. Add water and salt. Heat water to a boil. Add rice, garlic, cumin, and oregano and reduce to a simmer. Cook 15 minutes.

Add the black beans (do not drain). Heat through (about 2 minutes on high heat, stirring contantly). Serve immediately.
Roasted Pork Shoulder
by sandy williams
serves: 4
  oven roasted pork, Cuban style
Ingredients:
  1   boneless pork shoulder, (about 4 lb.) , skin on
  4 cloves   garlic, smashed
  1 handful   fresh oregano
  4 T   kosher salt
  1 T   coarsely ground black pepper
  3 T   vegetable oil
  2 T   white wine vinegar
Directions:
  Place the pork, fat-side up, in a roasting pan fitted with a rack insert, and using a sharp knife, score the surface of the meat with small slits. Mash the garlic, oregano, salt, and pepper into a paste on a cutting board with the flat side of a knife; place the adobo in a bowl and stir in the oil and vinegar. Rub the garlic paste all over the pork, being sure to get into the incisions so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 350 degrees F.
Roast the pork for 3 hours, uncovered, until the skin is crispy-brown. Let the meat rest on a cutting board for 10 minutes before slicing.