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Low Sodium Cuban Pork and Beans

Low Sodium Cuban Pork

Christopher Lower
A Heart Healthy version of this classic Cuban Dish
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Entree, Everyday Meal
Cuisine Cuban
Servings 8
Calories 707.8 kcal

Ingredients
  

  • 2 lb Fresh Pork Shoulder make sure it is uncured
  • 1 cup Fresh Garlic Cloves Rough chopped, about 3-4 heads
  • 2 Medium Onions Rough chopped
  • 1 Tbsp Black Peppercorns
  • 1 tsp Spanish Paprika or Pimenton
  • 2 tsp Oregano
  • 1 cup Olive Oil Extra Virgin
  • 2 cups Sour Orange Juice 2 Parts Orange Juice, 2 Parts Lemon Juice, & 1 part Lime Juice
  • 1 cup White Vinegar
  • 3 cups Jasmine Rice
  • 2 cups Coconut Water
  • 2 cups Water
  • 3 cups Dried Pinto or Black Beans Cleaned and Rinsed

Instructions
 

  • In a mortar bowl, add your garlic, peppercorns, paprika, oregano, and 2 tbsp of your olive oil and mash with a pestle to make a paste. 
  • Blend together the juice of your lemons, limes, and oranges to make your sour orange juice. I like to use fresh squeezed. 
  • In a 2 quart crockpot, add the pork, rough chopped onions, the garlic paste, dried beans, sour orange juice and vinegar and cook on low for six hours. The beans should be tender and the pork should be able to be shredded with a fork. 
  • With 20 minutes left of the pork, prepare the rice in a saucepan with the coconut water and water, or use a rice cooker like I do, and you can set it up earlier, so the food is all ready at the same time. 
  • Shred the cooked pork, and serve the pork, onions, and beans over rice and enjoy! 

Nutrition

Serving: 680gCalories: 707.8kcalCarbohydrates: 47gProtein: 35.9gFat: 42.1gSaturated Fat: 12.1gPolyunsaturated Fat: 5gMonounsaturated Fat: 22.2gCholesterol: 106.5mgSodium: 84.8mgPotassium: 846.3mgFiber: 7.2gSugar: 5.7gVitamin A: 215IUVitamin C: 38.8mgCalcium: 88mgIron: 3.5mg
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