Place the first 5 ingredients in order in the crock-pot. Cook on low for 8 hours or so. Remove pork from pot and shred with 2 forks.
Just before serving, melt the butter in a frying pan and sauté the plantains until they are heated through.
To serve, layer Spanish Rice, add the heated black beans, then top with the pork. Surround the dish with the plantains.
For more information, see A Norfolk Posse’s Rx: Cuban Pork with a Side of Love.