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Slow Cooker Cuban Pork & Black Beans

A fusion of Spanish, African and Caribbean cuisine, this citrusy melt-in-your-mouth pork is not to be missed. Full of Latin spice and flavour, this slow cooker Cuban Pork & Black Beans recipe from Vikalinka is one of our all-time favourites.

cuban pork vikalinka 2



For the Cuban Pork

  • 2kg pork roast, any cut
  • 20 cloves of garlic
  • 2 tsp sea salt
  • 1 tsp black peppercorns
  • 250ml freshly squeezed orange juice
  • 125ml cup freshly squeezed lemon juice
  • 2 medium onions
  • 1 tsp oregano
  • 250ml olive oil

For the Cuban Black Beans

  • 1 tbsp olive oil
  • 120g bacon, chopped
  • 1 green pepper, chopped
  • 1 onion, chopped
  • 4 cloves of garlic
  • 1 bay leaf
  • ¼ tsp cumin
  • ½ tsp oregano
  • 1 tbsp red wine vinegar
  • 2 X 400g cans of black beans
  • Salt
  • 75ml stock



  1. For the Cuban pork: in a food processor or a blender combine garlic, salt, smashed peppercorns, orange and lemon juice, onions and oregano. Process until smooth
  2. Heat 250ml of olive oil in a sauce pan, the oil should be hot but not deep frying temperature hot
  3. Take it off the heat and stir in the contents of the food processor and keep stirring to avoid burning
  4. Pour the mixture on the pork and let it marinate overnight
  5. In the morning put the pork and the marinade in a slow cooker and cook on low for 8 hours
  6. At the end of cooking time pull pork with two forks and mix it well with the juices
  7. For the Cuban black beans: in a large pan cook chopped bacon with a tablespoon of olive oil. If your bacon is very fatty omit oil
  8. Add chopped onion and green pepper and cook over low heat for 7-10 minutes until tender
  9. Add garlic, bay leaf, cumin and oregano and stir fry for 1-2 minutes
  10. Then add red wine vinegar, black beans, salt to taste and stock, bring to a boil, then reduce heat and cook on low for 15 minutes
  11. Serve pork and beans with long grain rice

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