Charred Peruvian-Spiced Pork Shoulder with Black Bean Rice

Name: Charred Peruvian-Spiced Pork Shoulder with Black Bean Rice
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Ingredients: 1.5 kg boneless pork shoulder, trimmed; 2 tbsp olive oil; 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp garlic powder; 1 tsp kosher salt; ½ tsp black pepper; 2 bay leaves; 1 cup long-grain white rice, rinsed; 1 can (400 g) black beans, drained and rinsed; 2 cups low-sodium chicken broth; 1 small yellow onion, finely diced; 3 cloves garlic, minced; 1 tbsp olive oil; ½ tsp ground cumin; Salt to taste; Fresh cilantro leaves, chopped, for garnish; 1 lime, cut into wedges

Slow-roasted pork shoulder rubbed with smoky Peruvian spices creates a crispy crust and tender interior, served alongside fluffy black bean rice infused with cumin and garlic.

Prep20 minCook150 minTotal170 minServes4Difficultymedium

Method

How to make it

01
Preheat oven to 150°C (300°F).
02
In a small bowl, combine smoked paprika, ground cumin, dried oregano, garlic powder, kosher salt, and black pepper to make the spice rub.
03
Pat the pork shoulder dry with paper towels, then rub evenly with 2 tablespoons olive oil and the spice mixture, covering all sides.
04
Place the pork shoulder in a roasting pan with bay leaves tucked underneath, and roast in the oven for 2.5 hours, until the internal temperature reaches 90°C (195°F) and the meat is very tender.
05
While the pork roasts, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add diced onion and cook until translucent, about 5 minutes.
06
Add minced garlic and ground cumin to the pan and cook until fragrant, about 1 minute.
07
Stir in the rinsed rice and cook for 2 minutes, coating grains in the oil and spices.
08
Add black beans and chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until rice is tender and liquid absorbed. Remove from heat and let sit covered for 5 minutes.
09
Once the pork is done, increase oven temperature to 220°C (425°F). Remove bay leaves and roast pork for an additional 10-15 minutes until the exterior is deeply charred and crispy.
10
Transfer the pork to a cutting board and let rest for 10 minutes before slicing or shredding.
11
Fluff the black bean rice with a fork, season with salt to taste, and garnish with chopped cilantro.
12
Serve sliced pork shoulder with black bean rice and lime wedges on the side.

From the editor

Cooking tips

For a more pronounced smoky flavor, add a small chipotle pepper in adobo sauce to the spice rub.
Resting the pork after roasting allows juices to redistribute, keeping the meat moist and tender.
If you don’t have a roasting pan, use a rimmed baking sheet and tent the pork loosely with foil during the low-and-slow cooking phase.
Leftover pork can be shredded and added to tacos or salads for next-day meals.

Published May 29, 2026