Classic Cuban Roast Pork Dinner

One of my favorite meals is a Cuban classic. Brazed pork on Rice.

My take on it is my smoked Boston Butt, diced, served on a bed of saffron rice, topped with sauteed yellow bell peppers, fresh diced sweet onion and green onion, all on top of a bed of seasoned black beans. This assumes you have some roasted pork. If you don’t. Roast some. Google it. I roast mine in an Orion Cooker, or in my smoker. In this case I smoked one for 5 hours. This dinner is the last meal of a week of great pork dinners from a last Sunday’s Smokefest.

The black bean base is the key. In olive oil saute sweet onions, add a fair about of garlic, then black pepper, cumin and turmeric. Heat to fragrant, then add a can of black beans.

While these come to a boil, in a sauce pan heat olive olive oil, chopped onions, then a pinch of saffron, black pepper. Once these come to flavor, add 1 cup of jasmine rice and 1.5 cups of liquid. Chicken broth is good, water is OK. Tonight I used beef bone broth. At boil, turn down heat to low for 15 minutes, then rest off heat for five.

Plate the rice. Top with the beans. Top with the pork. Top with sliced onions, both fresh sweet and green.

Enjoy! This was fantastic!