Mojo Pork with Black Beans and Cilantro Rice

for the pork:
3-4 lb boneless pork butt, cut into 4-5 pieces
2 tbsp coarse salt
1 tsp freshly ground black pepper
1/2 cup white vinegar
1 cup orange juice
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 small white onion, coarsely chopped
2 cloves garlic, chopped
1 teaspoon dried oregano

for the rice:
2 cups long-grain rice
2 tsp salt
1 tsp olive oil
1 bunch fresh cilantro, stems removed and minced
3 tbsp fresh lime juice

for the black beans:
2 tbsp olive oil
1 small white onion, chopped
1 tbsp minced garlic
2 (15 oz) cans black beans, rinsed and drained
1/4 tsp oregano
1/8 tsp chili pepper flakes
1 tbsp chopped fresh cilantro
2 tbsp red wine vinegar

1. Season pork with salt and pepper. Place all ingredients for pork in slow cooker, mixing well. Cook 8-10 hours, or until pork is tender and easy to pull apart. Cool slightly and shred with two forks.

2. Just before serving, bring 4 cups of water to a boil, stir in rice, salt, and oil, reduce heat and simmer, cover and cook until rice is tender, about 15 minutes. Stir in cilantro and lime juice. Set aside and keep warm.

3. Once rice is cooking, heat oil in a large saucepan and saute onion and garlic over medium heat for about 5 minutes. Add black beans, oregano, pepper flakes and cilantro; cook 5 minutes, stirring occasionally. Stir in red wine vinegar. Simmer or keep warm until ready to serve.

4. Scoop serving of rice into bowl, spoon black beans on top, then shredded pork.

Serves 6.

Adapted from Mission: Food