Ingredients
1 kg pork shoulder
1 onion, chopped
3 cloves garlic, minced
2 tsp cumin
2 tsp oregano
1 cup chicken broth
400 g black beans, drained and rinsed
1 cup long-grain rice
2 cups water
Salt and pepper to taste
Method
Heat the slow cooker on low.
Place the pork shoulder, onion, garlic, cumin, oregano, chicken broth, salt, and pepper into the slow cooker.
Cook the mixture for 8 hours until the pork is tender.
Shred the pork with two forks and stir in the black beans, rice, and water.
Cook for an additional 1.5 hours or until the rice is tender and fully cooked.
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