Crockpot Cuban Pork
A citrus based marinade adds flavor and tenderness to crockpot Cuban pork. Change up your normal routine of pulled pork with this unique flavor combination.
A nice long soak overnight in an easy to make marinade make this Cuban pork a winner. Slow cooked all day, it’s fall apart tender with lots of garlicky citrus flavor. It’s so delicious served in a bowl with cilantro lime rice and black beans. Be sure to include a wedge of lime to squeeze over the contents of the bowl. If you like, add fried plantains for a traditional Cuban dish.
But don’t stop there! Cuban pork is absolutely perfect for Cuban paninis. Layered with sliced ham, dill pickles, mustard, and Swiss cheese, and pressed into a crispy, buttery panini sandwich, you’ll be glad you made a really big batch of pork.
Like any pulled pork, Cuban pork is wonderful piled on a bun or wrapped in a tortilla with lots of toppings, too. So versatile and delicious, you’ll find yourself turning to this easy recipe often. It’s perfect for game day or tailgate parties!
Not crazy about pork? Or maybe you don’t have all day to slow cook. Try one pan Cuban chicken and rice. The fresh pineapple salsa is so yummy! Actually the salsa is really good with the pulled pork, too.
About slow cooker Cuban pork
The base of the marinade is freshly squeezed lime juice and orange juice. The acid from the citrus helps to tenderize the meat. Garlic, oregano, cumin and bay leaves give it plenty of traditional Cuban flavor. Marinating the pork overnight and slow cooking it for hours makes the meat so tender it will melt in your mouth.
Before adding the marinade, pierce the meat deeply in several places to allow the flavor to seep deeply into the meat. Put the whole business into a sturdy zip top bag and set the bag in a pan or dish in the fridge. You don’t want to take any chances of the raw meat dripping into your fridge and making a big mess!
In the morning, empty the contents of the bag into your crockpot, add a bunch of sliced onions on top, and get it cooking. Slow cook for ten to twelve hours on low, or five to six hours on high. When it’s done, remove the pork, shred it, and put it back into the pot. It’s ready to add to whatever dish you’re preparing, whether it’s a bowl with rice and beans, or on sandwich, panini, or tortilla.
What’s in Cuban pork?
- Boneless pork shoulder, about 3 pounds
- A nice big onion, sliced
- Lime juice
- Orange juice
- Fresh garlic
- Dried oregano, ground cumin, and a couple of bay leaves
- Salt and pepper
Make ahead, storage, and reheating ideas
Slow cooker pulled pork can be made up to four days in advance. After it’s cooled down a bit, refrigerate it in a tightly sealed container. You can also freeze it for up to 3 months, or even more. Thaw overnight in the fridge. Heat slowly in a heavy pan on the stovetop or in your slow cooker until it’s heated through. To reheat individual-sized portions, you can use the microwave.
More pulled pork recipes
- 1/2 cup lime juice (from 3 limes)
- 1/4 cup orange juice (from 1 orange)
- 1/4 cup water
- 3 cloves garlic, minced or pressed
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bay leaves
- 3 lb. boneless pork shoulder
- 1 large sliced onion
- For the marinade, combine lime juice, orange juice, water garlic, oregano, salt, cumin, pepper, and bay leaves in a medium bowl. Pierce meat in several places and place in zip-top bag. Pour marinade over meat. Refrigerate overnight.
- Remove from fridge, put meat and marinade into crockpot; top with sliced onion.
- Cook on low for 10-12 hours or on high for 5-6 hours.
- Discard bay leaves and remove meat. Using 2 forks, shred pork.
- Serve pork and onions on rice and black beans, if desired. Or make Cuban paninis.
Nutrition Information:Yield: 8 Serving Size: 1 of 8
Amount Per Serving: Calories: 515Total Fat: 37gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 153mgSodium: 382mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 40g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.