Need a dinner that’s easy to make, different from the boring standbys and totally delicious and versatile? Then you need to make this Slow Cooker Cuban Pork!
With some quick morning prep you can have delicious Cuban Pork ready to serve when your family reconnects after a long day of activities.
The fresh oregano in the recipe creates an authentic taste for this dish despite the fact that it’s been cooked in a slow cooker all day.
Slow Cooker Cuban Pork is a very versatile recipe. I like serving it over rice with a side of beans. However, if you’re not worried about carbs, you can use it to make tacos, burritos, sandwiches, quesadillas, and anything else you can imagine!
Ingredients You’ll Need To Make Cuban Pork In The Slow Cooker:
- boneless pork shoulder
- kosher salt
- pepper
- lime juice
- orange juice
- olive oil
- cumin
- fresh oregano
- fresh garlic
Fresh squeezed or bottled juices work equally well in this recipe.
How To Make Cuban Pork In A Slow Cooker:
- Season pork with salt and pepper
- Heat 2 tablespoons of olive oil in skillet or multi cooker
- Cook pork for several minutes on each side until well browned
- Cut several deep slits in pork
- Use a mini chopper or food processor to blend the other 2 tablespoons of olive oil with remaining ingredients
- Rub into pork making sure to get down into cut slits
- Cover and cook on low for 8-9 hours or high for 4-5
- Remove pork and shred
- Serve with rice and black beans or as desired
Pork will shred easily when it reaches an internal temp of 205 degrees F (check with a food thermometer).
Save and use a small amount of pan juice to reheat, and discard the rest.
Do not keep pork in drippings as it will lose it’s texture.
Pro Tips…
When making Cuban Pork, use fresh squeezed or canned lime and orange juice. It makes no difference to the recipe. Your pork will still turn out delicious!
Pork is done when it shreds easily. It needs to reach an internal temperature of 205 degrees F. Use your food thermometer to check it.
When your Cuban Pork is finished cooking, save a small amount of pan juice and use it to reheat leftovers. Discard the rest of the juice.
Remember: If you keep your pork in the juices after it’s cooked, the pork will lose it’s texture.
If you like my Slow Cooker Cuban Pork, give these recipes a try!
Slow Cooker Cuban Pork
Need a dinner that’s easy to make, different from the boring standbys and totally delicious and versatile? Then you need to make this Slow Cooker Cuban Pork!
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Servings: 12
Calories: 240kcal
Ingredients
- 4 pound boneless pork shoulder
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 3 tablespoons lime juice
- 2 tablespoons orange juice
- 4 tablespoons olive oil
- 2 teaspoons cumin
- 2 tablespoons fresh oregano
- 3 cloves fresh garlic
Instructions
- Season pork with salt and pepper
- Heat 2 tablespoons of olive oil in skillet or multi cooker
- Cook pork for several minutes on each side until well browned
- Cut several deep slits in pork
- Use a mini chopper or food processor to blend the other 2 tablespoons of olive oil with remaining ingredients
- Rub into pork making sure to get down into cut slits
- Cover and cook on low for 8-9 hours or high for 4-5
- Remove pork and shred
- Serve with rice and black beans or as desired
Notes
- Fresh or jarred juice work equally well
- Do not leave pork in juices after cooked
Nutrition
Calories: 240kcal | Carbohydrates: 2g | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 277mg | Potassium: 601mg | Fiber: 1g | Sugar: 1g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 2mg
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