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Cuban Pork + Beans

This hearty Instapot meal that can be quickly prepared. It can be expanded to many more servings by pairing with cooked rice. As this is essentially the same pork I use in my Cubano recipe, it pairs well with Cubano inspired quesadillas: flour tortillas, a smear of habanero honey-mustard, grated swiss cheese and finely diced pickle.


1 to 3 pounds Pork Shoulder or Chops - this is flexible as the beans are filling on their own.

1 teaspoon Kosher Sea Salt

1/2 teaspoons ground Black Pepper

1 Tablespoon ground Cumin

1 Tablespoon dried Oregano

2 Tablespoons Olive Oil

4 cloves garlic, smashed, chopped or minced

1 cup sour citrus juice: Orange + Lime, Meyer Lemon + Lime, Grapefruit + Lime. Any combination using at least 1 lime.

5 cups Chicken Broth

1 sliced medium Onion

1 teaspoon Red Pepper Flakes

2 Bay Leaves

1 pound dry black beans, rinsed



  • In a shallow bowl or on a plate, mix salt, pepper, cumin, oregano:

  • Coat Pork in spice mixture:

  • Add olive oil to Instapot, set to sauté, let get hot then cook pork for 4-5 minutes on each side:

  • Add remaining ingredients to the Instapot (garlic, citrus juice, broth, onions, chile flake, bay leaves and beans), place seared pork on top of all and pressure cook for 1 hour:

  • After the one hour cook time, allow Instapot to naturally release pressure for at least 15 minutes then release remaining pressure and remove meat.

  • Slice or pull the pork:

  • Skim any excess fat from the braising liquid and beans.

  • Ladle beans into bowls topped with pork.

  • Garnish as desired: cilantro, sour cream, lime wedges, etc.

Makes 6 large dinner sized portions


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