Slow Cooker Cuban Pork
A citrus based marinade adds flavor and tenderness to slow cooker Cuban pork. Change up your normal routine of pulled pork with this unique flavor combination.
Servings: 8
Ingredients
For Marinade:
- ½ cup lime juice (from 3 limes)
- ¼ cup orange juice (from 1 orange)
- ¼ cup water
- 3 cloves garlic, minced or pressed
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2 bay leaves
For Pork:
- 3 pounds boneless pork shoulder (see note)
- 1 large sliced onion
Instructions
- For the marinade, combine lime juice, orange juice, water, garlic, oregano, salt, cumin, pepper, and bay leaves in a medium bowl.½ cup lime juice, ¼ cup orange juice, ¼ cup water, 3 cloves garlic, minced or pressed, 2 teaspoons dried oregano, 1 teaspoon ground cumin, 1 teaspoon salt, ¼ teaspoon ground black pepper, 2 bay leaves
- Pierce meat in several places and place in zip-top bag. Pour marinade over meat. Refrigerate overnight.3 pounds boneless pork shoulder
- Remove meat from refrigerator. Transfer the meat and marinade into crockpot; top with sliced onion.1 large sliced onion
- Cook on Low for 10 to 12 hours or on High for 5 to 6 hours.
- Discard bay leaves and remove meat. When it's cool enough to handle, shred the pork using 2 forks. Put shredded pork back into the crockpot so it can absorb more of the juices. Keep on Warm until ready to serve.
- Serve pork and onions on rice and black beans, if desired. The pork makes delicious Cuban panini sandwiches (see notes).
Video
Notes
- Pork: Either pork shoulder or pork butt (Boston butt) will work for this recipe. Look for a roast that is about 3 pounds; it doesn't have to be exact. If you can't find boneless pork, bone-in will work. Buy a larger roast because the bone adds weight. Remove the bone when the pork is cooked before you shred the meat.
- Cuban sandwiches. The pork is perfect for Cuban sandwiches or paninis, made with shredded pork, ham, dill pickles, mustard, and Swiss cheese.
- Make ahead/Storage: 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.
- Reheating: Reheat slowly in a heavy pan on the stovetop or in your slow cooker until it's heated through, adding a little chicken broth if it seems dry. To reheat individual-sized portions, you can use the microwave, but it may dry out the meat slightly.
Nutrition
Calories: 233kcal | Carbohydrates: 4g | Protein: 39g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 102mg | Sodium: 385mg | Potassium: 713mg | Fiber: 1g | Sugar: 2g | Vitamin A: 37IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 2mg
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