Get marketing news you’ll actually want to read

For this dish, begin by selecting a sturdy pork shoulder roast, ideally boneless and weighing between four to six pounds. A well-marbled cut yields juicier slices, while a simple rub—salt, black pepper, cumin, and a touch of smoked paprika—forms a savory crust. Allow the meat to come to room temperature before roasting, which helps it cook evenly and stay moist. A two-stage approach, starting with high heat to jumpstart browning and finishing at a gentler simmer, preserves tenderness. Resting the roast briefly after cooking keeps juices settled, making carving easier and slices more succulent when served.

While the pork rests, whisk up a bright chimichurri that pairs perfectly with the meat’s richness. Combine finely chopped parsley, cilantro, oregano, garlic, red pepper flakes, good olive oil, red wine vinegar, and a pinch of salt. The balance should be lively without turning tart. This green herb sauce is both a finishing glaze and a vibrant condiment; you spoon it over slices just before serving, letting the flavors mingle with the roast’s warm aromas. If time allows, let the chimichurri macerate for a few minutes so the aromatics infuse the oil and herbs fully.

The smoky beans form a hearty base, cooked slowly with aromatics, onions, garlic, and a hint of paprika for depth. Use dried beans for best texture and flavor, soaking them overnight if you can, but canned beans work with proper simmering and seasoning. Add a small splash of mole or chipotle in adobo for a gentle heat that echoes the roasting flavor. Salt gradually as the beans reduce; the goal is a thick, spoonable consistency that clings to the pork and corn. A reheat on the stove or in a low oven keeps them creamy without turning grainy.

Charred corn adds brightness and sweetness to the mix. Grill ears directly over medium-high heat until the kernels blister and develop a slight crust, turning as needed for even charring. Cut the kernels off the cob while they’re still warm and toss with a drizzle of lime juice, a pinch of salt, and a whisper of chili powder. The corn provides a crisp bite that contrasts the tender meat and softened beans. If a skillet is handy, a quick vacuum sear helps seal flavor and reduce moisture, letting the corn’s sugars caramelize without becoming mushy.

Warm flour tortillas serve as the flexible vehicle for the dish. Lightly heat the tortillas on a dry skillet or in a low oven to make them pliable, then wrap them in a clean towel to keep them soft. The tortillas carry the pork, chimichurri, beans, and corn without overpowering the individual textures. For extra texture, brush a tiny amount of oil on the skillet before warming and let the edges puff slightly. A quick dusting of flaky salt right before serving can lift the entire plate, providing a subtle crunch that complements the savory pork.

There’s a rhythm to plating this meal that helps guests build their own bites. Slice the pork into thick, generous portions and fan them over a bed of smoky beans. Spoon the charred corn alongside and crown with a spoonful of chimichurri to glaze the meat a touch. When individual plates are assembled, the aroma should be inviting: herbs, citrus, and roasted pork mingling with a smoky backdrop. Offer a small bowl of extra chimichurri and a wedge of lime on the side so guests can adjust acid and brightness to taste.

The pork’s interior should reveal a tender pinkish hue near the rim if you’ve timed it right; if you prefer, test for a near-fall-apart tenderness with a fork. The key is not to overcook, which would dry the meat—resting helps. Slice against the grain to maximize tenderness, and place the slices on the warmed tortillas as a focal point. The beans act as a creamy anchor, while the corn offers a lively pop of sweetness. The chimichurri ties everything together with its herbal brightness and tangy bite.

To keep the meal accessible yet elevated, provide a few optional toppings. A dollop of sour cream or a crumble of queso fresco adds a touch of dairy richness that contrasts with the herbs. A few pickled jalapeño slivers bring a vinegary kick, while avocado slices add creaminess. If guests arrive with different spice tolerances, a small bowl of extra chimichurri lets everyone adjust heat and aroma. The overall effect is a convivial, colorful spread that invites sharing and conversation as the tortillas warm through.

A final drizzle of chimichurri over the pork enhances the surface with a glossy sheen and a fresh aroma. This glaze should be light, not heavy, so the meat’s crust remains intact. If you have leftover beans, fold them into a pan with a touch of broth and simmer briefly to reheat without losing creaminess. The corn can be prepared earlier and warmed, then folded into the plate just before serving for contrast in temperature and texture. Serve with lime wedges and a sprinkle of fresh cilantro for an extra lift.

For a crowd-pleasing finish, consider a small salad on the side—sliced radishes, avocado, and red onion tossed lightly with lime juice and olive oil. The crispness of radish and onion shortens the distance between the warm meat and the cool dairy notes. A final touch of salt across the board enhances the inherent flavors. The meal becomes not just a dish but a shared experience, encouraging guests to assemble their own combinations and savor every element in concert.

A careful roasting timeline helps ensure the pork remains moist without sacrificing a rich bark. If time allows, let the meat rest longer after roasting, lightly tented with foil to keep warmth while juices redistribute. Slice and arrange on a warm platter to maintain temperature as guests approach the table. The beans should be spooned hot, the corn charred and aromatic, and the tortillas fresh and pliable. This approach creates a complete, satisfying meal that feels both rustic and refined, perfect for casual gatherings or weekend feasts.

When everyone gathers around, the aroma acts as an invitation to linger and talk. The combination of smoky beans, bright chimichurri, and roasted pork offers multiple tasting notes in each bite. Encourage guests to experiment with different tortilla curls, new bite-size sips of chimichurri, and small, balanced bites that mix all four components. The result is a celebration of textures and flavors—tender meat, crisp corn, creamy beans, and a herbal finish that lingers pleasantly on the palate. This dish proves that a single roast can become an entire spread with thoughtful accompaniments and confident, joyful cooking.