Food and Home
Tropical Pork Roast with Black Beans
Recipe created by Art Smith
From the show Summer Cooking with Art Smith
Serves 6
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Tropical Pork Roast with Black Beans Alive with the flavors of the Caribbean, this pork roast has a tart citrus sauce. Sour oranges, which have thick, bumpy skins, are available at Latin markets; substitute a seedless navel orange, if you wish. Cooking the roast in an oven bag makes it so tender you can practically cut it with a spoon.

INGREDIENTS
1 orange, preferably sour orange, sliced into thick rounds
2 teaspoons crushed cumin seed
2 teaspoons dried oregano
5 garlic cloves, crushed under a knife
1/2 cup fresh orange juice
1/2 cup fresh lime juice
One 3-pound boneless pork butt roast
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
2 garlic cloves, minced
3/4 cup chicken broth or canned low-sodium broth
3 Roma or plum tomatoes, seeded and chopped into 1/2-inch dice
Three 15-ounce cans black beans, drained and rinsed
Salt and freshly ground black pepper

Place the orange slices, cumin, oregano and garlic in a large bowl and crush the orange slices into the spices with a large spoon. Stir in the orange and lime juices. Add the pork and turn to coat on all sides. Cover and refrigerate for 2 hours.

Position a rack in the center of the oven and pre-heat to 325°F. Transfer the meat and marinade to a plastic oven bag, cover tightly, and bake until the pork is fork tender, about 3 hours.

Heat the oil in a medium saucepan over medium heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the cumin, oregano and garlic and cook for 1 minute. Add the broth and tomatoes and bring to a simmer. Reduce the heat to low and cook for 5 minutes. Stir in the black beans and cook until the flavors are combined, about 10 minutes more. Season to taste with salt and pepper. Keep warm.

Transfer the pork to a serving platter and cover with aluminum foil to keep warm. Strain the cooking liquid into a bowl, pressing hard on the solids. Let stand for 5 minutes. Skim any fat from the surface. Season to taste with salt and pepper. Pour into a sauceboat. Slice the pork and serve with the sauce and black beans.

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