INGREDIENTS
4
lbs pork roast, preferably shoulder or leg joint
20 cloves
garlic
2 tsp
sea salt
1 tsp
black peppercorns
1
cup/250 ml freshly squeezed orange juice
1/2
/125 ml cup freshly squeezed lemon juice
2
medium onions
1 tsp
oregano
1/2
cup/125 ml olive oil
1 tbsp
olive oil
120 g
bacon, chopped
1
green pepper, chopped
1
onion, chopped
4 cloves
garlic
1
bay leaf
1/4 tsp
cumin
1/2 tsp
oregano
1 tbsp
red wine vinegar
2
X400g/14oz cans of black beans
salt
1/3 cup
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