Mediterranean Pork and Beans
INGREDIENTS:
3-4 lbs FFF Pork Shoulder Roast
2-3 Cans Pinto Beans (and/or Garbanzo Beans)
2 Diced Tomatoes (or 1 Can)
Chicken or Beef Broth
1 Tablespoon Tomato Paste
2 Teaspoons Allspice
2 Teaspoons Cumin
2 Teaspoons Cinnamon
1 Teaspoon Coriander
Tomato Bouillon or salt to taste
DIRECTIONS:
1. If using dry beans, make sure to soak in a bowl of water the night before. Defrost your FFF Pork Shoulder Roast.
2. Once defrosted, heat up a Medium/Large Pot with a little oil and sear the Pork on all sides. Once the Pork has a nice sear, remove from the heat.
3. In the same pot, add a little oil and then the spices. Let it cook for about a minute, or until fragrant, then add in the Tomato paste, Tomatoes and a splash of broth. Stir until it deglazes the pan, then add back the Pork Shoulder Roast and the Pinto Beans. Lastly, add the broth until you fully cover the roast.
4. Cook on Medium heat until the pork cooks through and becomes shreddable (about 3-4 hours).
5. Let cool, then serve over rice and Enjoy!
3-4 lbs FFF Pork Shoulder Roast
2-3 Cans Pinto Beans (and/or Garbanzo Beans)
2 Diced Tomatoes (or 1 Can)
Chicken or Beef Broth
1 Tablespoon Tomato Paste
2 Teaspoons Allspice
2 Teaspoons Cumin
2 Teaspoons Cinnamon
1 Teaspoon Coriander
Tomato Bouillon or salt to taste
DIRECTIONS:
1. If using dry beans, make sure to soak in a bowl of water the night before. Defrost your FFF Pork Shoulder Roast.
2. Once defrosted, heat up a Medium/Large Pot with a little oil and sear the Pork on all sides. Once the Pork has a nice sear, remove from the heat.
3. In the same pot, add a little oil and then the spices. Let it cook for about a minute, or until fragrant, then add in the Tomato paste, Tomatoes and a splash of broth. Stir until it deglazes the pan, then add back the Pork Shoulder Roast and the Pinto Beans. Lastly, add the broth until you fully cover the roast.
4. Cook on Medium heat until the pork cooks through and becomes shreddable (about 3-4 hours).
5. Let cool, then serve over rice and Enjoy!