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Add some variety to your menu with this “dump it and forget it” Slow Cooker Cuban Pork (with instructions for pressure cooking as well.) It’s full of flavor and makes great leftovers, too!
Pork is a great way to add variety to your weekly menu without breaking the bank. This Slow Cooker Cuban Pork is packed with flavor and pairs really well with cilantro lime rice. This recipe really is a dump and forget it way to make pulled pork with lots of flavor!
What you’ll need to make Slow Cooker Cuban Pork
- pork shoulder
- onion, sliced thin
- olive oil
- orange juice
- fresh lime juice
- crushed red pepper flake
- black pepper
- garlic, crushed
- bay leaf
- Slow Cooker (or cut the time down and use a pressure cooker like the Crockpot Express! See the recipe card for Crockpot Express Cuban Pork instructions)
Place the pork shoulder (or butt) fatty side down. Use a small paring knife to cut some slices on top of the roast. In a medium mixing bowl, whisk together the juices and seasonings.
Line the bottom of the slow cooker with thinly sliced onions. Place the roast on top of the onions and then pour the seasoning mixture over the top of the roast. Place the bay leaf on top of the meat so it’s easy to find and remove later. Cook until fork tender.
Remove to a separate dish to shred. Be sure to keep the juices! See recipe notes for tips on how to thicken the cooking juices if desired.
Shred with forks and serve over rice, in tacos, on nachos or even in a sandwich!
Slow Cooker Cuban Pork
- 3 pounds pork shoulder
- 1 onion sliced thin
- ½ cup orange juice
- ½ cup fresh lime juice
- 6 cloves garlic crushed
- 2 tablespoons olive oil
- 1 ½ teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- 1 bay leaf
- Use a paring knife to cut a few slits in the top of the pork shoulder.
- Place the sliced onion on the bottom of the crockpot. Add the pork shoulder to the crockpot.
- In a medium sized mixing bowl, combine the remaining ingredients, except the bay leaf, and pour over the pork shoulder in the crockpot. Place the bay leaf on top of the pork. This will make it easier to find and remove later.
- Cook the pork on high for 5-6 hours or on low for 8-9 hours, until fork tender. (see notes for option to brown pork before shredding)
- When the pork is done, discard the bay leaf. Remove the pork from the crockpot and shred with 2 forks.
- Return the pork to the crockpot on top of the juices (see notes for option to thicken the sauce first)
- Serve the shredded pork with rice. Also pairs nicely with cilantro lime rice.
Crockpot Express (pressure cooker) directions
- Start with step 3 above (combining all the liquids and seasonings) and pour into the inner pot, reserving just a little to pour over the top of the pork roast as well.
- Place the pork shoulder on top of the liquid and seasoning mixture. Pour the remaining seasoning mixture over the roast. Top with sliced onions and bay leaf.
- Close and lock the lid, turning the steam release valve to closed. Press Meat and adjust time to 90 minutes. (high pressure) Press Start/Stop.
- After the cooking cycle is done, allow a full NPR. Open the lid and remove the roast. Set the bay leaf aside and shred the meat in a separate dish. Return the meat to the pot to soak up the juices.
- Serve as directed.