Cafe Apacalypto : Cuban Pork with Navy beans and new Potatoes

From the pantry:

8 Oz. Jar of Navy beans

1 quart Mason jar of seasoned Cuban Pork

(Boston butt, onions, garlic, Cilantro, pepper cloves, oregano and Coriander)

Powdered onion

Granulated Garlic



1 1/2 TBLS. Olive oil

1/4 Tsp. liquid smoke



From the Garden :

1 small Tomato (Really, small) , chopped

5 Small red and green Jalepenos (watered frequently to reduce heat), sliced

3 sprigs of fresh Cilantro, finely chopped

1/2 pound of medium new red potatoes, sliced


Heat a large skillet and remove the lard from the top of the pork

Add the lard and drain the juice from the pork

Reduce until most of moisture is gone

Add 1/2 TBLS. Olice oil

Add Potatoes in single layer and cook on medium heat for 10 Min.

Season with salt, pepper garlic and onion powder

Add beans in a layer on top and sprinkle liquid smoke

Add Jalepenos and 2 sprigs of Cilantro along with tomato

Cook additional 10 Min.

Heat another large skillet with 1 TBLS, of olive oil and add pork

Season with salt, pepper and a large sprinkling of cumin

add last sprig of cilantro

Cook while stirring until moistue is gone and pork begins to fry

Transfer to pan with potatoes and beans topping evenly

Simmer for 10 minutes and then….

Enjoy the apocalypse




2 responses to “Cafe Apacalypto : Cuban Pork with Navy beans and new Potatoes

  1. On it!

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