Crockpot Cuban Pork
One of my friends made this recipe and posted about it on facebook. I love Cuban sandwiches so I thought if nothing else, I would have a good use for the leftovers! The original recipe can be found here.
Crockpot Cuban Pork
1/4 cup lime juice
1/4 cup water
1/4 cup grapefruit juice
1/4 cup orange juice (original recipe calls for 1/2 cup lime and 1/4 cup grapefruit and no orange. I couldn’t squeeze a half cup out of my 2 limes)
1 clove garlic diced (original recipe calls for 3. I only had one, plus my husband isn’t a huge fan)
1 tsp oregano
1/2 tsp salt
1/2 tsp cumin
1/4 tsp black pepper
2 bay leaves
3# boneless pork roast (mine was only 2.5lbs)
1 large sliced onion
1) For marinade, combine lime juice, water, grapefruit juice, orange juice garlic, oregano, salt, cumin, pepper, and bay leaves in a medium bowl. Pierce meat in several places and place in crock pot (I did a zip-top bag for better marinade coverage). Pour marinade over meat. Cover pot with stretch wrap and chill in the refrigerator for 6 + hours, turning occasionally (I didn’t turn, because I wasn’t going to get up during the night to do it. This is why I chose to do it in a zip-top bag).
2) Remove from fridge and top with sliced onion.
3) Cook on low for 10-12 hours or on high for 5-6 hours (I did a combo of high/low–started on high for about two hours and finished on low).
4) Discard bay leaves and remove meat. Using 2 forks, shred pork.
5) Add onions and enough juices to make it your choice consistency or serve juices on the side (I mixed them in).
Verdict: Not bad. I was a little disappointed by the lack of flavor. I couldn’t really pick up the citrus, or the cumin for that matter. I think I would add more cumin and oregano next time and maybe throw in some citrus peels to really infuse the flavor. Overall, not a bad pulled pork recipe. Super easy which is a plus.
Husband’s take: He liked it, but liked the bourbon mango pulled pork better. I agree. However, this one was easier/less work. He aslso liked the sandwiches I made with the leftovers better than the original recipe. I agree again. I’ll talk about the sandwiches next time.
Changes I would make: See “verdict.”
Served with: Sliced beets (can you believe my husband actually eats them?) and wild rice topped with toasted almonds.