Name: Pernil (Roasted Pork Shoulder)
Ingredients: 1 bone-in pork shoulder (5-7 pounds); 4 cloves garlic, peeled and mashed; 1 tablespoon dried oregano; 2 tablespoons cinnamon; 1 teaspoon nutmeg; 4 tablespoons salt; 1 tablespoon freshly ground pepper; 1 large onion, sliced; 1-1/2 tablespoons ground cumin; 1-1/2 tablespoons unsweetened cocoa powder; 1/2 tablespoon paprika; juice of 1 lemon; 1-1/2 cups water

Scale

Ingredients

1 large onion, chopped
5 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño, seeded and diced
1/2 teaspoon paprika
1/2 teaspoon cumin
1 8-ounce can tomato sauce
2 15-ounce cans black beans, rinsed and drained
2 cups brown rice, cooked
salt and pepper to taste

Instructions

Saute the garlic and onions in olive oil on medium-high heat until slightly browned. Add the bell pepper, jalapeño, cumin and paprika and cook for 2 minutes. Add the tomato sauce and cook for 5 minutes more.
Add the beans and simmer on medium-low heat for 5-10 minutes. Season with salt and pepper. Add the rice and mix well. Garnish with chopped cilantro if desired.