Pork roast with rice and beans

Pork roast with rice and beans
Pork roast with rice and beans


For the Pork Roast

3-4 lbs pork shoulder or pork butt

2 tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

1 cup tomato sauce

1 cup chicken broth

1 tbsp chili powder

1 tsp ground cumin

1 tsp dried oregano

1 tsp paprika

Salt and pepper to taste

For the Mexican Rice

1 cup long-grain white rice

2 cups chicken broth

1/4 cup tomato sauce

1/4 cup diced tomatoes (optional)

1/4 cup diced onions

1/4 cup diced bell pepper

2 tbsp vegetable oil

1 clove garlic, minced

1 tsp cumin

1/2 tsp salt

For the Beans (Refried Beans)

2 cups cooked pinto beans (or 1 can of refried beans)

1/4 cup cooking oil or lard

1/2 white onion, diced

1 clove garlic, minced

Salt to taste


For the Pork Roast

Prepare the Pork: Preheat your oven to 325°F (165°C). Season the pork shoulder generously with salt and pepper.

Sear the Pork: In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork shoulder and sear on all sides until browned, about 4-5 minutes per side. Remove the pork and set aside.

Cook the Aromatics: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.

Add the Sauce Ingredients: Stir in the tomato sauce, chicken broth, chili powder, cumin, oregano, and paprika. Bring to a simmer.

Roast the Pork: Return the pork to the pot, cover, and transfer to the oven. Roast for 2.5 to 3 hours, or until the pork is tender and can be easily shredded with a fork.

Shred and Serve: Remove the pork from the oven and let it rest for a few minutes before shredding. Serve with the sauce from the pot.

For the Mexican Rice

Cook the Rice: In a large skillet, heat the vegetable oil over medium heat. Add the rice and cook, stirring frequently, until the rice is golden brown, about 5-7 minutes.

Add Vegetables and Spices: Add the diced onions, bell pepper, and minced garlic to the skillet. Cook for another 2-3 minutes, until the vegetables are softened.

Add Liquids and Cook: Stir in the chicken broth, tomato sauce, diced tomatoes (if using), cumin, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

Fluff and Serve: Fluff the rice with a fork before serving.

For the Beans (Refried Beans)

Prepare the Beans: If using whole cooked beans, mash them lightly with a fork. If using canned refried beans, skip to the next step.

Cook the Onion and Garlic: In a skillet, heat the oil or lard over medium heat. Add the diced onion and cook until it is translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.

Cook the Beans: Add the beans to the skillet. If using whole beans, mash them further as they cook. Cook, stirring occasionally, until the beans are heated through and slightly thickened, about 10 minutes. Season with salt to taste.

Serve: Remove from heat and set aside.

To Serve

Plate the Pork: Serve the shredded pork roast on a plate.

Add the Rice and Beans: Add a serving of Mexican rice and refried beans on the side.

 Enjoy your delicious Pork Roast with Rice and Beans!