Slow cooked all day until the meat cuts like butter, this Slow Cooker Cuban Pork is so delicious and perfect served over rice, in tacos, or as sandwiches.
This recipe was developed by me for Smithfield, whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Belly Full possible!
I’m so excited that I have another slow cooker recipe for you!
I know my collection is small. But what it lacks in quantity, it makes up for in quality << way more important, IMHO.
Smithfield sent me a pork shoulder roast to try. Paul saw the box and said, “So this is what we would consider a really good mail day.” Ha. Yes. Yes, indeed.
I knew immediately what I was going to do with it. I’ve wanted to make a mojo sauce forever, and this was destiny calling. It was awesome!
Serve the pork with cilantro-lime rice and black beans, use it in tacos, or make Cubano sandwiches.
- 2 tablespoons extra virgin olive oil
- 1/2 cup orange juice
- 1/2 cup lime juice
- 1 1/2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon black pepper
- 7 cloves garlic, peeled and smashed
- 1 small sweet onion, sliced thin
- 1 bay leaf
- 3 pound Smithfield pork shoulder roast
- In a medium bowl, whisk together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic.
- Make slits in the pork with a pairing knife 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 8 hours.
- Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.
- Serve with cilantro-lime rice and black beans; spoon some of the sauce over the top.
(inspired from Food Network)