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. 

Crockpot Cuban Pork

lime juice (from 3 limes)

orange juice (from 1 orange)

water

garlic,

oregano

cumin

salt

black pepper

bay leaves

pork shoulder

onion

For the marinade, combine lime juice, orange juice,...

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...

Remove from fridge, put meat and marinade into crockpot; top with sliced onion.

Cook on low for 10-12 hours or on...

Cook on low for 10-12 hours or on high for 5-6 hours.

Discard bay leaves and remove meat. Using 2...

Discard bay leaves and remove meat. Using 2 forks, shred pork.

Serve pork and onions on rice and black...

Serve pork and onions on rice and black beans, if desired. Or make Cuban paninis.

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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.

Of all the recipes published here on Foodie With Family over the years, this remains one of the best loved and for good reason. Fragrant, garlicky, crispy-edged yet succulent, this mouth-watering pork is as easy to make as it is wonderful and habit forming. The recipe yields a large amount making it perfect to feed a crowd or freeze for quick meals in the future.

Mojo Pork a.k.a. Cuban Roast Pork

pork

100% orange juice

lime juice (fresh squeezed

garlic

dry oregano leaves

Tablespoon cumin

Tablespoon ground pepper

cilantro

Place untrimmed pork, fat side up in the slow-cooker.

Toss garlic cloves around the roast and scatter the salt, pepper, oregano, cumin, and crushed red pepper flakes or fresh jalapeño around the pork shoulder.

Dollop the frozen orange juice concentrate over the roast. Pour the 1/3 cup of lime juice around the edges and toss in the cilantro stems. Cover and turn the slow cooker to &quot;HIGH&quot;.

Allow to cook for 1 hour, turn the heat to ’LOW’ and continue cooking for another 7 hours or until meat falls apart when prodded with a fork. When the meat is tender, turn off slow cooker and place the slow cooker bowl in the fridge until it is cool enough to handle comfortably.

(If your slow-cooker doesn’t have a removable insert, transfer the contents to a large container with a tight-fitting lid and pop that into the fridge.

Use a spoon to remove the congealed fat from around the pork shoulder. Discard the fat.

Transfer pork shoulder to a large cutting board, preferably one with a groove to catch juices. Otherwise, keep the paper towels handy! Let sit while attending to the pan juices.

Pour the cooking juices that surrounded the pork through a fine mesh strainer positioned over a saucepan. Remove and discard any solids left in the strainer. Add the remaining lime juice to the cooking juices.

Whisk until evenly combined and bring to a boil over medium high heat. Allow to boil (while working on shredding the pork) until reduced to about 1/4 of the starting volume. Set aside until pork is fully shredded.

Pull the bone out of the pork and discard. Scrape as much fat as you can from the outside of the pork shoulder. Discard the fat.

Pull large chunks of the shoulder apart. It should naturally come apart at places where there is additional fat you can remove. Take as much of the fat out as you can without wasting meat.

Using your hands -or two forks- shred the meat into small pieces. When you’ve shredded all the meat, you can leave it as is or chop through it quickly with a knife to ensure that you have small bite-sized pieces.

When pork is fully shredded (and chopped, if desired) transfer to a 9? x 13? baking dish with sides. Pour the reduced pan juices over the pork and toss. Tightly cover the pan with foil.

If you plan on serving it immediately, put into a preheated 350ºF oven and heat for 25 minutes, or until hot all the way through. If you are preparing this ahead of time you can either place the pan directly into the freezer or into the fridge.

Place, still covered in foil, in a preheated 350ºF oven for 30 minutes, or until heated through.

To reheat from chilled:

Place, still covered in foil, in a preheated 350ºF for 45 minutes, or until heated through

To heat from frozen:

This recipe was perfect. I currently have 4 young adults (between 18 and 20) living here and I got a pork shoulder on sale. Made this with an easy Spanish rice and a lime cilantro slaw. Probably the best meal on a budget I’ve made in a long time. Thank you!

Can I give this 10 stars?? My family LOVES this, even my father in law who is a notoriously picky eater. I have made this multiple times and it always turns out amazing. It is time consuming (mostly waiting ⏱️👀) but so so so worth it! I alway make the mango salsa as a side dish and it’s the perfect meal!

Amazing!! Simply amazing! The flavors blend together so well. I made it overnight and woke up to the most amzing fragrant and authentic tasting mojo. I did use fresh oranges and limes. This recipe was simple to follow and will become a staple in my house.

Top 2 crockpot cuban pork recipes from across the web

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Crockpot Cuban Pork

Mojo Pork a.k.a. Cuban Roast Pork

Top 2 crockpot cuban pork recipes from across the web

The most viewed crockpot cuban pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crockpot Cuban Pork

Mojo Pork a.k.a. Cuban Roast Pork

The most viewed crockpot cuban pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine