For Christmas, Papa bought me a ten-pack of yoga classes from my favorite Kripalu instructor. I was over the moon. I used to have a daily (almost) practice, but since little b's birth I've fallen far off the wagon. Last Tuesday was my first class and it was SO good to be back.
I thought I'd begin a nice ritual on Tuesday mornings of throwing dinner in the crock-pot, as a little thank you to Papa so he doesn't have to juggle the kids and work up a healthy meal. It seems only right that the inaugural (no pun intended) meal be our family's crock-pot favorite: Mojo Pork with Black Beans and Rice. The mojo pork part was taught to me by my dear friend Lucy, and I am eternally grateful.
1 Boston Butt Pork Roast, preferably bone-in
1 bottle (wine-sized) of Goya Mojo sauce
3 cloves garlic
2 cans Goya black beans
1 bag of Vigo Yellow Rice
2 packets Goya sazon without annatto
lime juice, apple cider vinegar, or orange juice (just a splash)
2 t. dried oregano
Chop one of the onions and put it in the bottom of the crock pot. Put the pork butt on top of the onions and pour the mojo sauce over it. Cook on low for 8 hours or so. Cut the meat off the bone and cook it for another hour. During that hour, follow the package directions to cook the yellow rice. Saute the other onion and garlic cloves in a bit of olive oil. Add the 2 cans of black beans, a splash of lime juice, apple cider vinegar, or orange juice, the Goya sazon, oregano, and salt and pepper to taste. Serve the pork over the beans and rice. Papa LOVES this dish wrapped in tortillas also. Namaste!