Cuban Pork Shoulder with Beans and Rice

For this hearty dinner, the beans do not need to be pre - soaked-they are immediately sent to the oven and after 8 hours they become perfectly tender. Since you are chopping a whole orange along with the peel, you should choose Florida oranges that have a thinner peel than California fruits with a thicker peel.
Combine the first 4 ingredients in a blender; whisk until smooth. Strain through a fine sieve into a bowl; remove the dry ingredients. Add 3/4 teaspoon salt and 3/4 teaspoon black pepper.Place the bacon in a large skillet over medium-high heat; cook for 5 minutes or until crisp. Remove the bacon with a slotted spoon. Put the bacon in a 6-liter electric slow cooker. Sprinkle the pork with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Return the skillet to medium-high heat. Add the pork to the skillet with the filling; cook for 8 minutes, until lightly browned on all sides. Add the pork shoulder to the slow cooker. Sprinkle the pork with raw beans.Return the skillet to medium-high heat. Add 2 cups onion and 6 cloves garlic; simmer 3 minutes. Add 3 tablespoons of oregano, paprika, cumin and crushed red pepper to the pan; simmer for 1 minute. Add the orange mixture and bay leaf to the pan; bring to the boil and cook for 1 minute, scraping the pan to prevent browning of the pieces. Drizzle the onion mixture over the pork. Cover and cook over low heat for 8 hours or until the pork is very tender and the beans are cooked through. Chop the pork and discard the bones. Discard the bay leaf. Add 1/4 teaspoon of salt.Combine the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 1/4 cup onion, tomato, and jalapeno pepper in a bowl. Chop the remaining 4 garlic cloves; toss with the tomato mixture. Arrange 1/3 cup rice on each of 8 plates; sprinkle each serving with a mixture of 1/2 cup beans, about 3 ounces pork, and 3 1/2 tablespoons salsa. Garnish with the remaining 1 tablespoon oregano and 1/4 cup cilantro.