Tropical Pork Roast with Black Beans

Recipe created by Art Smith

From the show Summer Cooking with Art Smith

Serves 6

	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.