Friday, June 5, 2009

Pork Roast with Black Beans

Yesterday I slow cooked a pork roast in the crockpot.  I made up a pot of black beans to go with it.  It turned out pretty good.

To prepare the beans: 
12 -24 hours ahead of time:  Take 2 cups dry black beans, rinse under warm water to remove any dirt and check for small rocks.  Put into a bowl with plenty of warm water to soak the beans.  Stir in 2-3 Tbs lemon juice.  Cover and let set overnight (12-24 hours).

The next morning, drain the beans and rinse well under warm water.  Put the beans into a pot with plenty of water and bring to a boil.  Skim off the foam from the top and discard.  Cover and turn down the heat to a simmer for 2-3 hours.  Stir often and keep plenty of water in with the beans.

For the Pork Roast:
Place the roast in the crockpot on low heat for 6-7 hours.  I put sliced onion over the top, sprinkled worcestershire sauce over the meat, a 1/2 can of pineapple chunks with a bit of the juice, and maybe a  1/2 cup water. 

For leftovers the next day:
Shred a bit of the roast, mix with a few spoons of the beans and place on a butter fried tortilla.  Toppings:  guacamole, sour cream, diced green onions, hot sauce/or salsa.

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