This slow cooked dinner is full of so many delicious flavors! The pork is cooked all day with black beans, sweet potatoes, and red pepper in coconut milk, then served alongside coconut rice and freshly cut mango. It's not only extremely tasty, but healthy too! It makes a beautiful presentation on the plate, so you can feel fancy when serving to guests, although you'll quickly find out how easy this is to make!
Cuban Pork Roast with Coconut Rice and Mango
3 lbs. boneless pork loin roast (can be shoulder, butt or tenderloin)
1 (15 oz.) can black beans, drained and rinsed
1 medium sweet potato, peeled and cut into 1/2" cubes
1 sweet red pepper, chopped
1 (13 oz.) can light coconut milk
1/2 cup salsa verde (we love Herdez)
1 teaspoon fresh ginger
salt and pepper to taste
Coconut rice (see notes below)
2 mangoes, peeled and sliced
In a 5 qt. slow cooker, add the pork roast and generously salt and pepper. Around the roast add the black beans, sweet potato, and red pepper. In a small bowl whisk together coconut milk, salsa verde, and ginger. Pour over all. Cover and cook on low for 7-9 hours or until pork is tender. Remove pork and shred with two forks. With a slotted spoon, get the black beans, peppers, and sweet potatoes and put in a serving bowl. Serve the pork with the black bean mixture alongside coconut rice and fresh mango.
Note: To make coconut rice, prepare rice as you normally would, replacing half of the water with coconut milk.
Gather your ingredients. You will need a 2-3 lb. pork roast (any kind will work), black beans, light coconut milk, a sweet potato, a red pepper, some ginger root, salsa verde, and mangoes.
Place the roast in your slow cooker and generously sprinkle with salt and pepper. Add the black beans......
and the chopped sweet potato and chopped red pepper.
In a liquid measuring cup, whisk together a (13 oz.) can of light coconut milk, 1/2 cup salsa verde, and a teaspoon (or more) of freshly grated ginger root. This is the secret weapon to this dish! This mix is so awesome! I keep a knob of ginger root in a zip bag in my freezer, then when I need fresh ginger, I pull it out and use my zester to grate the amount I need. Super easy!
Pour this over the top of everything in the slow cooker.
Cover and cook on low for 7-9 hours or until pork is tender. You could also cook on high for 4-5 hours.
Remove the pork to a big bowl and shred with two forks. Using a slotted spoon, remove the black beans, peppers, and sweet potatoes to another bowl and sprinkle with salt and pepper to taste.
Serve both alongside coconut rice and freshly sliced mango.
You guys, this meal is full of flavor and is really fun to eat! So many bite combinations! Your family is sure to love this!
Recipe Source: Recipe adapted from a recipe in Taste of Home magazine