Prepare the Pork

• Preheat oven to 375°F (190°C).
• In a small bowl, combine garlic, olive oil, salt, pepper, paprika, oregano, and lime juice to make a paste.
• Rub this mixture all over the pork.
• Place on a roasting pan or skillet and roast for 1½ to 2 hours, or until the pork is golden, tender, and reaches an internal temperature of 145°F (63°C).
• Rest for 10–15 minutes before slicing or shredding.

Cook the Pinto Beans

If using dried beans:

• Rinse and soak overnight, then drain.
• In a pot, warm olive oil over medium heat. Sauté onion and garlic until fragrant and slightly golden.
• Add beans, bay leaf, cumin, chili powder, and broth.
• Bring to a boil, then reduce heat to low and simmer 1½ to 2 hours, until beans are tender. Add water if needed.
• Season with salt and pepper near the end.

If using canned beans:

• Sauté onion and garlic in olive oil.
• Add the drained beans, spices, and a splash of broth.
• Let simmer 15–20 minutes so flavors meld.

Combine and Serve

• Place a generous serving of pinto beans on each plate, top with slices or chunks of garlic-roasted pork, and spoon a bit of the roasting juices over the top.
• Garnish with chopped cilantro, a squeeze of lime, or a sprinkle of green onions if you like.
Time Overview
Using dried pinto beans:
Preparation time: 20 minutes
(plus optional overnight bean soaking, about 8 hours)
Cook time:
Beans: 1½–2 hours
Pork: 1½–2 hours (can roast while beans simmer)
Total active cooking time: about 2 hours
Total time (including soaking): about 10 hours, mostly unattended
Using canned beans:
Preparation time: 20 minutes
Cook time:
Pork: 1½–2 hours
Beans: 20 minutes
Total time: about 2 hours