La Recherche

This Pernil Roasted Pork Shoulder is taste like Puerto Rico. It is served on a bed of black beans and rice. With just the right amount of seasoning, the slow-roasted pork makes a dish that's great for parties or family dinners.

Ingredients: 1 whole pork shoulder about 8-10 pounds. 6 cloves garlic, minced. 2 tablespoons dried oregano. 2 tablespoons ground cumin. 1 tablespoon ground coriander. 1 tablespoon smoked paprika. Salt and black pepper to taste. 2 tablespoons olive oil. 1 cup orange juice. 1/2 cup lime juice. For Black Beans:. 2 cans black beans, drained and rinsed. 1 onion, finely chopped. 2 cloves garlic, minced. 1 bell pepper, diced. 1 teaspoon ground cumin. 1 teaspoon dried oregano. Salt and black pepper to taste. For Rice:. 2 cups long-grain white rice. 4 cups chicken broth. 1 bay leaf. Salt to taste. Chopped fresh cilantro for garnish.

Instructions: Preheat the oven to 325F 163C. In a bowl, mix together minced garlic, dried oregano, ground cumin, ground coriander, smoked paprika, salt, black pepper, and olive oil to form a paste. Make deep incisions in the pork shoulder and rub the spice paste all over, ensuring it gets into the incisions. Place the pork shoulder in a roasting pan. Pour orange juice and lime juice over the pork. Cover the roasting pan with foil and roast in the preheated oven for about 4-5 hours or until the pork is fork-tender and easily falls apart. While the pork is roasting, prepare the black beans. In a saucepan, saut chopped onion, minced garlic, and diced bell pepper until softened. Add drained black beans, ground cumin, dried oregano, salt, and black pepper. Cook on low heat for about 15-20 minutes, stirring occasionally. For the rice, combine rice, chicken broth, bay leaf, and salt in a rice cooker or saucepan. Cook until the rice is tender and has absorbed the liquid. Once the pork is done, shred it using two forks. Serve the shredded pork over a bed of rice and black beans. Garnish with chopped fresh cilantro and serve hot. Enjoy your Pernil Roasted Pork Shoulder with Black Beans and Rice!

Prep Time: 30 minutes

Cook Time: 300 minutes

Quinoa, black beans, corn, tomatoes, avocado, and a zesty lime dressing are all mixed together in this tasty and healthy Mexican Quinoa Salad.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. 1/4 cup feta cheese, crumbled. 1/4 cup lime juice. 2 tablespoons olive oil. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste.

Instructions: Mix quinoa and water in a saucepan. Slowly raise the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Cook the quinoa and put it in a large bowl. Add the corn, black beans, cherry tomatoes, red onion, cilantro, avocado, and feta cheese. Mix cumin, chili powder, salt, and pepper with a whisk in a small bowl. Mix the quinoa and vegetables together, then add the dressing and toss everything together. Serve right away or put in the fridge to enjoy later. Have fun with your Mexican Quinoa Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes