Daily Loaf

Soon after moving to Tampa, I discovered a whole new world of Cuban food.
Tampa has a large Cuban community and their food is a staple in this town. Growing up, I had never heard of chicken and yellow rice, cafe con leche, deviled crabs, plantains, etc. I was missing out on a whole bunch of yummy food.
So if you are Cuban, I am sure this is not the authentic way to make Roast Pork with Black Beans and Yellow Rice, but my way still tastes damn good (and it tastes like the Cuban restaurants).

ROAST PORK WITH BLACK BEANS AND YELLOW RICE
(Serves 4 with leftovers)
PORK
4-5 pound boston butt
Adobo seasoning (Goya Brand)
3/4 cup Mojo Criollo
1. Preheat oven to 350. Generously season meat with adobo seasoning. Place in a dutch oven (or other large pot w/ lid) along with the mojo criollo.
2. Cover and cook per package directions on meat. I think it is 22-26 minutes per pound.

YELLOW RICE
1 package Vigo Yellow Rice (16 oz. for a family of 4)
Mojo criollo
Cook per package directions, but substitute mojo criollo for half the water. The rice already has wonderful flavor, but using 1/2 water and 1/2 mojo gives it a great kick!

BLACK BEANS
2 cans Goya Black Beans
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
2 tablespoon cumin
2 bay leaves
1/4- 1/2 cup mojo criollo
In a medium sauce pan over medium heat, saute onions in olive oil for about 10 minutes. Add garlic and cook for 2 minutes more. Add cumin, beans, bay leaves and mojo criollo. Simmer for about 10 minutes, until beans are soft.

Oh and don’t forget the Crystal Hot sauce! No pseudo-Cuban meal is complete without it!
Make this meal and your family will love you (and me) for it!
Enjoy,

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