Tasty feast for the fifth of May!
A boneless pork loin roast was marinated overnight in a dry rub (salt, pepper, sugar, garlic, mustard, coriander, smoked paprika, cumin, onion powder), fresh herbs (parsley, oregano, and rosemary), and a whole lime and orange cut in half.
In the morning, dump the whole bag (oranges and all!) into a slow cooker for 8 hours on low. I topped it with a little EVOO, apple cider vinegar, and brewed coffee to keep it moist.
After 8 hours, remove the herbs and the fruits. Shred the meat using two forks and submerge it all into the liquid.
Rice and Beans
Make rice in a separate pot. You will add this in later.
Use a Dutch Oven to crisp up some bacon lardons and sweat one diced onion. Lightly season with salt and pepper. Work in some juice from the pulled pork. Add in one can of black beans (do not drain them – add in the liquid too). Lightly season again. Fold in your prepared rice and add a little more pork juice as necessary.
Rice and beans on the bottom, top off with the pulled pork. On the side serve some tortilla chips and fresh guacamole. The perfect drink here is a Michelada. This is a simple “beer cocktail.” Rim a pint glass with lime juice so coarse salt will stick to it. Fill the glass with ice and beer of your choice. Drop a lime section in and say ole!