2.5 pound boston butt pork shoulder bone-in trimmed
2.8 cups chicken stock see unsalted (such as Swanson)
0.5 cup cilantro stems chopped
2.7 cups rice white hot cooked
1.5 teaspoons pepper red crushed
1 pound black beans dried
0.3 cup cilantro leaves fresh chopped
10 garlic cloves divided crushed
2 teaspoons ground cumin
1 jalapeno seeded thinly sliced
1.8 teaspoons kosher salt divided
2.3 cups onion divided chopped
1 medium cranberry-orange relish quartered
1 cup orange juice fresh ( 4 oranges)
0.3 cup oregano fresh divided chopped
2 teaspoons paprika
4 slices center-cut bacon chopped
1.5 cups tomatoes chopped
Equipment
bowl
frying pan
sieve
blender
slotted spoon
slow cooker
Directions
Combine first 4 ingredients in a blender; process until smooth. Strain through a fine sieve over a bowl; discard solids. Stir in 3/4 teaspoon salt and 3/4 teaspoon black pepper.
Place bacon in a large skillet over medium heat; cook 5 minutes or until crisp.
Remove bacon with a slotted spoon.
Place bacon in a 6-quart electric slow cooker.
Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Return skillet to medium-high heat.
Add pork to drippings in skillet; cook 8 minutes, turning to brown on all sides.
Add 3 tablespoons oregano, paprika, cumin, and crushed red pepper to pan; saut 1 minute.
Add orange mixture and bay leaf to pan; bring to a boil and cook 1 minute, scraping pan to loosen browned bits.
Pour onion mixture over pork. Cover and cook on LOW for 8 hours or until pork is very tender and beans are done. Shred pork; discard bones. Discard bay leaf. Stir in 1/4 teaspoon salt.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 1/4 cup onion, tomato, and jalapeo pepper in a bowl. Chop remaining 4 garlic cloves; stir into tomato mixture. Spoon 1/3 cup rice onto each of 8 plates; top each serving with 1/2 cup bean mixture, about 3 ounces pork, and 3 1/2 tablespoons salsa.
Garnish with remaining 1 tablespoon oregano and 1/4 cup cilantro.
