Instructions:
- Prep the Pork Roast: Preheat your oven to 325°F (163°C). In a small bowl, combine the cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Rub this mixture all over the pork roast. Drizzle the lime juice over the pork.
- Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Sear the pork roast on all sides until it’s golden brown, about 2-3 minutes per side. Transfer the pork to a roasting pan, add the broth, cover tightly with foil, and roast for 3-4 hours, until tender.
- Cook the Rice and Beans: About 30 minutes before the pork is done, heat olive oil in a large pot over medium heat. Add the onion and bell pepper, and cook until soft. Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Add the rice, broth, and beans, bring to a boil, reduce to a simmer, and cover. Cook for about 18-20 minutes, until the rice is tender and has absorbed the broth.
- Serve and Garnish: Remove the pork from the oven, shred it, and serve with the rice and beans. Garnish with fresh cilantro and a squeeze of lime, if desired.
Tips for Making It Your Own
- Add Heat: For extra spice, add diced jalapeños to the rice or sprinkle crushed red pepper over the pork.
- Serve with Toppings: This dish goes great with a side of guacamole, sour cream, or a sprinkle of shredded cheese.
- Make It a Taco Night: Shred the pork, load it up with the rice and beans on warm tortillas, and you have an amazing taco option!
Why It’s a Keeper
This Mexican Pork Roast with Rice and Beans is a standout for anyone who loves bold flavors and hearty meals. Whether it’s for a weeknight dinner or something a little special, it’s a dish that’s sure to get everyone around the table – and maybe even asking for seconds!
Let me know if you give it a try. I think you’ll love it as much as we do!
