Slow-Cooker Cuban Roast Pork Loin with Black Beans Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the pork loin in a hot skillet for two minutes per side before placing it in the slow cooker. This adds a caramelized crust that enhances the final taste, although this step is entirely optional if you are short on time. Be sure to use a high-smoke-point oil like avocado or canola oil if you choose to sear the meat.

If you prefer a spicier dish, consider adding a finely diced jalapeño or a pinch of red pepper flakes to the bean mixture before cooking. The spice will permeate the beans and the pork, providing a nice contrast to the citrus notes. Adjust the heat level according to your preference, starting with a small amount as the flavors tend to intensify during the long, slow-cooking process.

Variations

• Spicy Mojo Pork: Add two minced habanero peppers to the base mixture for a significant increase in heat. The spice pairs beautifully with the citrus notes, creating a fiery version of this classic Cuban dish.
• Vegetable-Packed Version: Include diced carrots and celery in the bean mixture to increase the vegetable content and add subtle sweetness. This variation adds more texture and color to the finished stew.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Reheat in a microwave or on the stovetop over low heat until warmed through.

Allow any leftovers to cool completely at room temperature for no more than two hours before transferring them to an airtight container. Properly stored, the pork and beans will maintain their quality for up to three days in the refrigerator.

To keep the meat as moist as possible, store it in a small amount of its cooking juices, which will prevent it from drying out when you eventually reheat it for a quick meal.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can assemble the base and the pork in the slow cooker insert, cover it, and keep it in the refrigerator for up to 24 hours before cooking.

When ready, simply place the insert into the base and start the cooking cycle. Remember to add an extra 30 minutes to the cooking time to account for the cold temperature of the ingredients.

Serving ideas

Serve the pork loin in generous, thick slices over a bed of fluffy saffron yellow rice, which acts as the perfect canvas for the savory black bean stew.

Spoon plenty of the bean mixture over the pork, ensuring that each plate gets a good portion of the softened peppers and onions. The bright yellow color of the rice provides a beautiful visual contrast to the deep, dark tones of the black beans and the succulent pork.

Accompany each serving with fresh lime wedges, which guests can squeeze over the pork and beans just before eating. The acidity from the lime cuts through the richness of the meat and enhances the citrus aromatics of the mojo sauce.

For a complete dining experience, consider serving with a side of fried plantains or a simple crisp green salad to balance the heartiness of the meal with something light and crunchy.

Frequently asked questions

Recipe card

Slow-Cooker Cuban Roast Pork Loin with Black Beans

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 6

Ingredients

• 2 cans black beans, rinsed
• 1 green bell pepper, diced
• 1 onion, diced
• 3.5 lb mojo-spiced pork loin
• 1 cup orange-lime garlic juice
• 1/2 cup broth
• 2 cups saffron yellow rice, for serving
• 2 lime wedges, for serving

Instructions

1. Place the rinsed black beans, diced green bell pepper, and diced onion into the bottom of the slow cooker ceramic insert. Stir these ingredients briefly to ensure they are evenly distributed, creating a flavorful foundation for the pork loin.
2. Place the mojo-spiced pork loin directly on top of the bean and vegetable mixture. Pour the orange-lime garlic juice and broth evenly over the pork to ensure the meat stays moist and absorbs the citrus aromatics during the cooking process.
3. Cover the slow cooker and cook on the low setting for 6 hours. Once the time is up, use a meat thermometer to ensure the pork has reached an internal temperature of at least 145°F (63°C). Allow the pork to rest for 5 minutes before slicing it into thick pieces and serving over saffron yellow rice with lime wedges.

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

42 g

Fat

15 g

Fiber

8 g

Sugar

4 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.