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Cuban   -   Pernil Asado Con Salsa De Frijoles Negros   adapted from A Taste of Cuba by Linnette Creen

  • 5 Pounds Pork Roast
  • 3 Cloves Garlic -- finely chopped
  • 1/4 Cup Cilantro -- finely chopped
  • 1 Cup Flour
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Paprika
  • 1 Cup Chicken Stock
  • 1 Can Black Beans
Directions Preheat oven to 450 degrees. Rub pork with garlic and cilantro. In a large bowl, combine flour, salt, pepper, cayenne, and paprika. Dredge pork in flour mixture until well coated. Reserve remaining flour. Place pork in roasting pan and reduce heat to 350. Bake for 2 hours. Remove pork and allow to rest while making sauce. Take 2 tablespoons of the roasting pan drippings and combine with 1 tablespoon of the flour over medium heat. Add chicken stock and whisk together. Add beans and whisk for 5 minutes. Pour hot sauce over pork and serve.
Serves 8
Time to Make 0:00

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