Entertaining: A Cuban-style Meal for $30, Serves 8-10

I have talked about my goal to entertain more this year.

Yall, I am overachiever with this goal this year.

I need to make more New Year’s resolutions involving food, because I EXCEED at them. :)

Anyway, I forgot how much I enjoy entertaining.

And our house is not even ideal for hosting many people because of our super small eating area, but we are making it happen anyway.

I have made this meal 3 times now, and it’s just so dang good.

Simple food at its finest.

The whole meal can be made a day in advance and reheated before serving.

It is dairy free, gluten free and can even be made for vegetarians/vegan if you leave out the chicken stock in the black beans/rice.

A crowd-pleaser for sure.

Cuban-Style Pulled Pork

4-5 lb pork roast (fat trimmed)
1 cup orange juice
2 limes, sliced
2 onions, sliced
garlic powder
salt and pepper
cumin

Place all the ingredients in a large bag and marinate in the refrigerator for 12-24 hours.

Then place the roast and marinade in a slow cooker for 8 hours on low. Let the roast cool on a cutting board and then shred pork with two forks. Remove the lime slices from the slow cooker and discard. Place the shredded pork in the cooking juices in the slow cooker. Re-heat in slow cooker when ready to serve.

Black Beans

32-40 oz canned black beans, drained and rinsed
1 cup salsa or Rotel
1/2 tsp chili powder
1/2 cup chicken stock
salt and pepper

In a large skillet cook black beans, salsa and stock in a skillet. Heat uncovered at med high until the liquid is reduced almost completely. Cover and set aside until ready to serve. Serve warm with hot sauce.

Rice

3 cups rice
2 12 cans coconut milk
1 cup chicken stock
salt and pepper

In a large sauce pan or Dutch oven, combine all the ingredients. Cover and cook on high for 5 minutes or until boiling. Reduce to low and allow to cook for 15 minutes. Remove from heat and leave the cover on until ready to fluff and serve.

Mango salsa