Crock-Pot® Slow Cooker Cuban-Style Pork is such an easy weeknight meal or great for entertaining…it’s simple and adaptable, two things I love in a dish!
Now that we are full swing back into the school routine I have officially put my Crock-Pot® Slow Cooker into the weeknight dinner rotation. Of course we all know that slow cooking is such a great time saver on busy days…but sometimes I get a little stumped on what to make!
I regularly search the Crock-Pot® Brand Recipe Index for ideas and let me tell you, they have some great ones over there. And they encourage you to make a dish and hashtag it #CrockPotRecipes if you post on social media, which has also been huge for me. Searching the hashtag and seeing dishes made by inspired homecooks sparks creativity in me as well!
Anyhow, I made this super easy and flavorful Cuban Pork this week and am in LOVE with how it turned out. Plus, I use it throughout the week for lunches and snacks as well, because it makes a large portion.
We made Cuban Sandwiches with the pork, simply by adding Swiss Cheese, pickles and mustard! I fried them in a little butter, just like making a grilled cheese and it was a huge hit in my house!
There are so many possibilities… nachos, salads, rice bowls, tacos, stuffed into baked potatoes… the list goes on and on!
Making the pork is simple and completely packed with flavor. This is my favorite recipe for any pulled pork, and there are just a few tricks…
Start with a quick dry rub. This is Adobo seasoning, cumin, and coriander.
Rub the pork with the seasoning…now if you’ve thought ahead you can rub the meat and let it sit overnight before you cook it, but if you forgot, no worries, I do most of the time too.
Also, I ALWAYS like to brown my meat before I slow cook it. It’s a simple step that adds so much extra flavor. What’s so great about the Crock-Pot® 5-in-1 Multi-Cooker is you can sauté your meat right in the same pot you slow cook. Little mess is best!
The liquid that I add to the pork is fresh squeezed orange juice, lemon juice and lime juice. Plus I chop up an onion and some garlic. That’s it!
My trick is throw in the rind of 1 orange, 1 lemon, and 1 lime INTO the Crock-Pot® slow cooker as it cooks. It really adds depth to the citrus flavor in the meat.
I cook mine on high for 6 hours, but alternately you could cook it on low for 10-12 hours.
When your meat is cooked and tender, remove it from the Crock-Pot® slow cooker and using a slotted spoon remove all the pieces of fruit and vegetables. You have gotten all the flavor from those items at this time, and they’re unnecessary! All you should have left is liquid.
Return your meat back into the liquid and using 2 forks, shred it up!
If you are looking for a more intense flavor, you can reduce the liquid by about half before adding the meat back in. Just simply boil it down, concentrating the flavors!
Again, this is such a great weeknight meal that you can really enjoy all week.Print
- 4 pounds bone-in pork shoulder
- 1 tablespoon Adobo seasoning
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 large onion cut into large cubes
- 6 cloves of garlic, coarsely chopped
- 3 medium oranges
- 3 lemons
- 3 limes
- olive oil
- Trim excess fat from pork.
- Mix Adobo, cumin and coriander together. Sprinkle this onto the pork and rub in.
- Cut the oranges, lemons and limes in half and squeeze the juice into a medium bowl. Reserve the rind of one orange, one lemon and one lime.
- Heat Crock Pot® Slow Cooker to sauté, or alternatively heat a large skillet to high heat. Drizzle 1-2 tablespoons of oil into hot pot or skillet. Brown the meat on all sides.
- Turn the Crock Pot® to Slow Cook on high heat. Place the onions, garlic, and the reserved citrus rinds (see note) into the Crock Pot® with the meat. Pour the juice on top. Cover and cook for 4-6 hours.
- When the meat is tender enough to shred, remove it from the Crock Pot® into a large bowl and set aside. Using a slotted spoon remove all the vegetables and fruit pieces from the liquid. Transfer the pork back into the liquid and shred using forks.
- Serve warm.
Throwing the extra citrus rinds into the crock pot is completely optional. You can leave them out, or just zest them. I like the slightly more intense flavor they give, but it’s not necessary.
I like to use the pork on Cuban Style sandwiches, with Swiss Cheese, pickles and mustard. But it’s great by itself, over rice, or in a tortilla. There are so many possibilities.
This is a sponsored post on behalf of Crock-Pot® Brand and Mirium Shopper. I have partnered with them this fall to create some recipes that I think you will love. Slow Cooking is a huge part of my lifestyle which is why I’m so excited about this collaboration!