Super basic pork shoulder/butt roast, along with a basic peruvian + pinto bean recipe. Both of them dressed up by the latter turned into refried beans and all of it topped with a semi-homemade avocado salsa verde. —illyanna Maisonet
Cut an onion in half. Peel each layer and use those individual layers to line the bottom of a roasting pan along with 4 whole, slightly crushed, garlic cloves.
With a steak/boning knife, poke 5 holes randomly around the roast and shove a clove of garlic in each.
Rub roast lovingly with oregano, epazote, abodo seasoning, salt and pepper.
Uncovered, roast the pork shoulder for about 5 hours. Every hour, you should be basting this shoulder in the porky garlicy oniony oil that is going to magically appear at the bottom of the roasting pan. After 4 hours, if the meat is tender enough that you can pull it apart, it’s done.
Soak beans overnight with 5qts water. You should always go through your beans to make sure there isn’t any debris; like tiny pebbles or gnarly looking beans. You can also marinate your meat at this moment.
When you're ready to cook your beans, drain soaking bean water. Add soaked beans + 5qt of water into a pot. Add onion, garlic and epazote. Do not add salt; it'll only toughen the beans.
Bring beans to a boil, then turn down to a simmer; low to medium heat. Regularly check on the beans because they may need more water added to the pot.
Cook for 2 hours. When done, the beans should mash between your index finger and thumb under pressure.