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Cuba Libre Pulled Pork Bowls with Pickled Red Cabbage

Cuba Libre Pulled Pork Bowls with Pickled Red Cabbage

These Cuba Libre Pulled Pork Bowls feature pork shoulder cooked low and slow in cola, rum, and lime juice, served alongside black beans and pickled red cabbage on a bed of fluffy rice.
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Marinating/Pickling Time 12 hours
Course Main Course
Servings 6

Equipment

  • Large dutch oven
  • Mason jar

Ingredients
  

Cuba Libre Pulled Pork

  • 1 bone-in pork shoulder
  • tbsp kosher salt
  • 1 tbsp brown sugar
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • tsp garlic powder
  • tsp onion powder
  • ¼ cup neutral oil
  • 3 cups cola
  • ½ cup gold rum
  • 2 limes juiced

Pickled Red Cabbage

  • ¼ head red cabbage sliced thin on a mandoline
  • 1 jalapeño sliced thin on a mandoline
  • 1 cup white vinegar
  • 1 cup water
  • 1 tbsp granulated sugar
  • 1 tsp cumin seeds
  • 1 tsp kosher salt

Braised Black Beans

  • 1 tsp whole cumin seeds
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 1 can black beans drained and rinsed
  • ½ cup water
  • ¼ cup red wine vinegar
  • 1 tbsp honey
  • 2 bay leaves
  • 1 tsp dried oregano
  • ½ tsp kosher salt

To Serve

  • 4 cups cooked Jasmine rice
  • 1 avocado pitted and cut into wedges
  • ¼ cup fresh cilantro tightly packed
  • 2 jalapeños thinly sliced
  • lime wedges to serve

Instructions
 

  • Place the pork shoulder on a small baking sheet and pat it dry with a couple of sheets of paper towel. Set aside.
    1 bone-in pork shoulder
  • In a small bowl whisk to combine the salt, brown sugar, oregano, cumin, garlic powder, and onion powder. Cover the shoulder in the dry rub mixture and wrap it with plastic wrap. Transfer to the fridge and let sit in the dry rub for at least 8 hours, preferrably 12.
    1½ tbsp kosher salt, 1 tbsp brown sugar, 2 tsp dried oregano, 2 tsp ground cumin, 1½ tsp garlic powder, 1½ tsp onion powder
  • Take the pork out of the fridge 1 hour prior to cooking. Preheat the oven to 300°F.
  • Place a large dutch oven over medium heat. Add the oil and heat until shimmering. Add the pork shoulder to the pot and sear on all sides until golden. Pour in the cola, rum, and lime juice. Place the lid on the pot and place it in the oven. Cook the pork for 2 hours with the cover on. Take the cover off and flip the pork and cook for another hour and a half, flipping the pork once again halfway through.
    ¼ cup neutral oil, 3 cups cola, ½ cup gold rum, 2 limes
  • Once the pork is done, let it rest for 15 minutes before transferring to a baking sheet and shredding the meat using two forks. Discard the bones and any excess fat. Spoon some of the braising liquid over the shredded meat to moisten it. Tent the meat in foil and keep warm until ready to serve.

For the Pickled Red Cabbage

  • After coating the pork in its dry rub, pickle the cabbage. Place the cabbage and jalapeño in a large Mason jar.
    ¼ head red cabbage, 1 jalapeño
  • In a small bowl, whisk to combine, the vinegar, water, salt, sugar, and cumin seeds. Pour the mixture over the cabbage and seal. Transfer the jar to the fridge and let pickle overnight.
    1 cup white vinegar, 1 cup water, 1 tbsp granulated sugar, 1 tsp whole cumin seeds, 1 tsp kosher salt

For the Beans

  • When the pork is nearly done braising, make the beans. Pour the cumin seeds into a dry skillet. Toast the seeds over medium-low heat until fragrant. Pour the seeds into a small bowl and set it aside.
    1 tsp cumin seeds
  • Pour the oil into the skillet and heat it until shimmering. Add the onions and a pinch of salt. Sauté until just translucent. Stir in the garlic and green pepper and sauté until softened, about 2-3 minutes more.
    2 tbsp olive oil, 1 yellow onion, 1 green bell pepper, 3 cloves garlic
  • Stir the beans, water, cumin seeds, oregano, red wine vinegar, honey, bay leaves, and salt. Bring the mixture to a boil, then reduce to a simmer. Let cook for 20 minutes or until most of the liquid has been absorbed.
    1 can black beans, ½ cup water, ¼ cup red wine vinegar, 1 tbsp honey, 2 bay leaves, 1 tsp dried oregano, ½ tsp kosher salt

To Serve

  • Spoon the rice into bowls and top with pulled pork, beans, pickled cabbage, and avocado. Garnish with jalapeños, cilantro, and lime wedges. Serve immediately.
    4 cups cooked Jasmine rice, 1 avocado, ¼ cup fresh cilantro, 2 jalapeños, lime wedges
Keyword black beans, pickled cabbage, pork shoulder, pulled pork, rice