Slow cooked all day until the meat shreds effortlessly, this Slow Cooker Cuban Pork is so delicious and perfect served over rice, in tacos, or as sandwiches.
I’m so excited that I have another slow cooker recipe for you!
A while back Smithfield sent me a pork shoulder roast to try. My husband, 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!
What Makes Slow Cooker Cuban Pork So Great
- It is so incredibly flavorful! The pork soaks up all the wonderful spices and it just melts in your mouth
- This cuban pork recipe is super easy to make. You mix the marinade, slather it over the pork, then put the onions in with the pork and set and forget it.
- It’s so versatile! Eat it with rice and beans, in a taco, a burrito bowl, make sliders – so many options.
- Pork shoulder (or sometimes called Boston Butt) is best for this recipe. While some readers have made it with pork tenderloin or pork chops, those tend to produce a dry solid chunk of pork and resist attempts to shred properly. Pork shoulder has a lot of connective tissue and is able to remain tender and moist through a low and slow cooking method.
- This is a great recipe to prep ahead. Combine everything in the slow cooker the night before then place it in the fridge (the insert, not the base). Take it out in the morning and let it warm slightly, then set it to cook.
- The pork is done cooking when it reaches between 190 and 195 degrees F and pulls apart easily.
- You can use fresh juice instead of bottled, however I’ve found bottled juice to be more concentrated and lend more flavor to the dish. But if you have fresh citrus to use up, go for it!
Frequently Asked Questions
Can you cook it on high for 4 hours instead of low for 8 hours?
Probably, but I wouldn’t recommend it. This is definitely a dish that is meant for low and slow for optimal results.
Should you trim the fat off the pork shoulder before you cook it?
Yes, trim some of the fat off. Not completely, as it will help keep the pork moist as it cooks, but a good portion of it.
Will a bone-in pork shoulder work with this recipe?
Yes, though it might take a little longer to cook. I would check the internal temperature after 8 hours to see if it’s done.
Can you cook this recipe in a pressure cooker (Instant Pot)?
I have never tried it, however I know a number of people have with success. I would look to this list of pressure cooking times for a ton of different foods and follow those recommendations.
Serve the pork with cilantro-lime rice and black beans, use it in tacos, or make Cubano sandwiches.
Other Slow Cooker recipes to try
Other Pork Recipes We Love
Watch the video for slow cooker cuban pork!
Slow Cooker Cuban Pork
- 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 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 paring knife and rub liberally all over with the oil mixture.
- Place pork in the slow cooker, along with the onion and bay leaf. Pour 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.