Pork roast with rice and beans

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Tender, slow-roasted pork served alongside fluffy seasoned rice and savory beans makes this Pork Roast with Rice and Beans a comforting, satisfying meal that’s perfect for family dinners, Sunday suppers, or special gatherings. The juicy, herb-seasoned pork pairs beautifully with flavorful rice and hearty beans for a complete meal that’s both filling and delicious.

Why You’ll Love This Recipe

  • Tender, juicy pork roast with a flavorful herb crust
  • Perfectly seasoned rice and savory beans
  • Complete meal in one recipe
  • Great for family dinners and meal prep
  • Easy to customize with your favorite spices
  • Delicious leftovers for sandwiches or rice bowls

Recipe Information

  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Rest Time: 15 minutes
  • Total Time: 3 hours 5 minutes
  • Servings: 6–8
  • Cuisine: Latin American-Inspired
  • Course: Main Course
  • Difficulty: Easy

Ingredients

For the Pork Roast

  • 3–4 pounds boneless pork shoulder or pork loin roast
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lime juice
  • 1 cup chicken broth

For the Rice

  • 2 cups long-grain white rice
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • ½ small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro (optional)

For the Beans

  • 2 (15-ounce) cans black beans or pinto beans, drained and rinsed
  • 1 tablespoon olive oil
  • ½ small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 cup chicken broth or water
  • Salt and black pepper, to taste

Optional Garnishes

  • Fresh cilantro
  • Lime wedges
  • Sliced avocado
  • Pickled red onions
  • Diced tomatoes

Equipment Needed

  • Roasting pan or Dutch oven
  • Large saucepan
  • Medium saucepan
  • Meat thermometer
  • Aluminum foil
  • Cutting board
  • Sharp carving knife

Instructions

Step 1: Prepare the Pork

Preheat your oven to 325°F (165°C).

Pat the pork roast dry with paper towels.

In a small bowl, combine:

  • Paprika
  • Cumin
  • Oregano
  • Onion powder
  • Garlic powder
  • Salt
  • Black pepper
  • Minced garlic
  • Worcestershire sauce
  • Lime juice
  • Olive oil

Rub the seasoning mixture all over the pork roast, coating it evenly.

Step 2: Roast the Pork

Place the pork roast in a roasting pan or Dutch oven.

Pour the chicken broth around the roast.

Cover tightly with a lid or aluminum foil.

Roast for 2½–3 hours, or until the pork is fork-tender. If using pork loin, cook until the internal temperature reaches 145°F (63°C). For pork shoulder, cook until it reaches 195–205°F (90–96°C) for easy shredding.

Remove the pork from the oven and let it rest for 15 minutes before slicing or shredding.

Step 3: Cook the Rice

While the pork is roasting, heat the olive oil in a saucepan over medium heat.

Sauté the onion for 3–4 minutes until softened.

Add the garlic and cook for 30 seconds.

Stir in the rice and cook for 2 minutes, stirring frequently.

Pour in the chicken broth.

Season with salt and pepper.

Bring to a boil, then reduce the heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid has been absorbed.

Remove from the heat and let the rice rest for 5 minutes before fluffing with a fork.

Stir in chopped cilantro, if desired.

Step 4: Prepare the Beans

Heat the olive oil in a medium saucepan over medium heat.

Add the onion and cook for 4–5 minutes until softened.

Stir in the garlic, cumin, smoked paprika, and oregano, and cook for 30 seconds.

Add the beans and chicken broth.

Simmer for 10–15 minutes, stirring occasionally, until the beans are heated through and slightly thickened.

Season with salt and black pepper to taste.

Step 5: Assemble and Serve

Arrange a generous serving of rice on each plate.

Add sliced or shredded pork alongside the rice.

Spoon the warm beans over or beside the rice.

Garnish with fresh cilantro, avocado slices, diced tomatoes, pickled onions, and lime wedges.

Serve immediately.

Nutrition Information (Per Serving)

  • Calories: 670
  • Protein: 46g
  • Carbohydrates: 47g
  • Fat: 31g
  • Saturated Fat: 9g
  • Cholesterol: 130mg
  • Fiber: 8g
  • Sugar: 3g
  • Sodium: 780mg

Nutrition values are approximate and may vary depending on the ingredients used.

Expert Tips

  • Pork shoulder produces the juiciest, most tender roast, while pork loin is leaner and cooks more quickly.
  • Let the pork rest before slicing to retain its juices.
  • Toast the rice briefly before adding the broth to enhance its flavor.
  • Simmer the beans gently so they stay intact.
  • Add a squeeze of fresh lime juice just before serving to brighten the flavors.
  • Save any leftover pork for tacos, sandwiches, or rice bowls.

Flavor Variations

Cuban-Style Pork

Add ¼ cup orange juice, extra garlic, and a pinch of oregano to the pork marinade for a citrusy twist.

Smoky Chipotle Pork

Mix 1–2 chopped chipotle peppers in adobo sauce into the seasoning paste for smoky heat.

Spanish Rice Version

Replace the plain rice with tomato-based Spanish rice by adding ½ cup tomato sauce and 1 teaspoon paprika to the cooking liquid.

Red Beans and Rice

Swap the black or pinto beans for red kidney beans and season with a pinch of cayenne pepper.

Slow Cooker Version

Place the seasoned pork and chicken broth in a slow cooker. Cook on Low for 8–10 hours or High for 5–6 hours, until the pork is tender enough to shred.

Storage

Refrigerator

Store the pork, rice, and beans separately in airtight containers for up to 4 days.

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