Slow Cooker Cuban Pork
This sounds really good and is a must try for me.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup orange juice
- 1/2 cup lime juice
- 1 1/2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon black pepper
- 7 cloves garlic, smashed and minced
- 1 onion, sliced thin
- 1 bay leaf
- 1 1/2 kilo pork shoulder, (3 lbs)
Instructions
- In a medium bowl, whisk together the oil, juices, salt, cumin, oregano, red pepper flakes, pepper, and garlic.
- Make slits in the pork with a knife and place the pork in the juice mixture and rub liberally all over with the oil mixture.
- Place pork in the slow cooker, along with the onion and bay leaf. Poor the remaining juices from the bowl over the pork.
- Cover and cook on low for 7 hours, if the meat shreds easily, it is down, if not done, cook another hour and test again. Using two forks, shred into thick chunks in the pot then use a large slotted spoon to serve it with.
- Serve with mashed potatoes with some of the juice spooned over the top.
- Serve in a tortilla with Cheddar cheese.
- Serve with cilantro lime rice and black beans.
Notes
Pork shoulder runs about 100 Baht/kilo, for this recipe this would be 150 Baht for 1 1/2 kilo. For 6 servings, this is about 75 cents per serving, great value.
Variants: 1. Use pork loin in place of the pork shoulder. 2. Use a pork roast in place of the pork shoulder.
Provided courtesy of good friend, Stephen Connell.
United States. Variant 1 tested by Tina Nolan, with excellent results.
United States.
United States. Variant 1 tested by Tina Nolan, with excellent results.
United States.