Seasoned perfectly and slow cooked all day until the meat shreds effortlessly, Pork Carnitas is so flavorful and marvelous served over rice, in tacos or burritos, and piled high on top of nachos!
Our favorite way to serve it is on top of Cilantro Lime Rice with fresh Pico de Gallo and Homemade Corn Tortillas. And don’t forget the Churros for dessert!
A while back Smithfield sent me a pork shoulder roast to try. My husband 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’d wanted to make a Cuban mojo sauce and Pork Carnitas forever, and this was destiny calling. I’ve been making this recipe ever since and quite regularly. We love it so much…and so does everyone else.
Carnitas
Carnitas simply explained is a Mexican version of pulled pork. However, authentic carnitas are made with lard, the seasoning is different, and after being shredded, the pork is sautéed in a fry pan. The insides are juicy and tender, while the outside is golden and crispy.
We don’t typically have a bucket of lard stocked in our kitchen, but this recipe does not disappoint! The combination of orange juice and lime juice tenderize the meat, releasing acid and natural sugars, so the pork falls apart effortlessly. And the spices permeate into every bite. It’s incredible.
Your options for using carnitas is long because they’re so versatile. Tortillas practically beg for them – think tacos, burritos, taquitos, quesadillas or enchiladas. Or as a topping for nachos is amazing. They’re perfectly at home in street tacos with Guacamole and Pico de Gallo for a simple dinner and make an epic taco bar for entertaining.
Slow cooker Pork Carnitas – Why We Love It
- Quick prep: All you need is 10 minutes of prep. Then set it and forget it!
- Natural ingredients: Only a small list of ingredients and they’re all natural. Nothing weird, nothing hard to find.
- Flavor: The pork slow cooks for hours, soaking up all the wonderful spices and citrus flavors. Amaaazing.
- Versatile: Think of all your favorite Mexican dishes. Eat it with rice and beans, in a taco, a burrito bowl, make nachos – so many options.
- Freezer friendly: It freezes and reheats like a dream, so dinner in the future is even easier.
- Great for entertaining: This recipe makes a good amount, perfect for having friends over for a taco bar!
Pork Carnitas Recipe
Here are the ingredients you’ll need to make this Cuban Style Pork Carnitas recipe:
(Scroll below to the printable recipe card for details and measurements.)
- Pork shoulder: Pork shoulder (or sometimes called Boston Butt) is the best pork cut for pork carnitas.
- Onion and Garlic: These provide wonderful aromatics and flavor.
- Citrus: Orange juice and lime juice are key for flavor and tenderizing the meat.
- Olive oil: This adds moisture and richness.
- Spice rub: A simple, but awesome mix of cumin, dried oregano, salt, pepper, and crushed red pepper flakes are combined and rubbed all over the pork. We also toss in a bay leaf.
How to Make Pork Carnitas in the Crock Pot
Carnitas are SO easy to make in the crock pot. 10 minutes of prep, then walk away for the day. Here’s a brief summary:
(Don’t miss the detailed printable recipe card below and the video.)
- Prep the pork shoulder: Make sure your pork doesn’t have any skin and remove excess fat (but not all.) It can be boneless or bone-in. Make slits in the pork with a paring knife.
- Rub the pork with spices: In a bowl, combine the citrus juices, olive oil, and seasonings, then rub liberally all over the pork.
- Slow cook: Place pork in the slow cooker, along with the onion, garlic, bay leaf, and remaining juices from the bowl. (It will look like very little liquid, but after hours of cooking, the pork will break down and create more juices.) Cover, and cook on low for 8 hours.
- Shred: Transfer pork to a cutting board and let cool slightly. Using tongs or two forks, shred into thick chunks.
- Crisp: Pan fry until golden and a little crispy, soaked with the slow cooker juices.
Tips for Success
- Use a pork shoulder: Pork tenderloin or pork chops 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.
- Boneless or bone-in? You can use boneless or bone-in, keeping in mind that bone-in might take a little longer to cook.
- Trim some of the fat, but not all: You’ll want to trim some of the fat off, but not completely, as it will help keep the pork moist as it cooks.
- Marinate overnight: I rarely do this, BUT if you have time and can remember, I do recommend marinating the pork overnight, for even more incredible flavor. 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.
- Fresh or bottled juice? You’ve all heard me plead over the years to use fresh citrus in recipes, but for this carnitas recipe, I actually prefer bottled lime juice and orange juice. GASP! I know, I know. I find that the flavors from bottled are more concentrated and provide more flavor. But if you have fresh citrus to use up, go for it!
- Cook on low: This is definitely a dish that is meant for low and slow for optimal results. Don’t cook on high to rush it. If you’re super pressed for time, this can be made in a pressure cooker (see below.)
- Ideal temperature for cooked pork: The pork is done cooking when it reaches between 202 and 205 degrees F and pulls apart easily.
- Do I have to pan fry? For the best tasting carnitas, definitely brown the cooked shredded pork in a skillet. But no, you don’t have to – just shredding and drizzling with the slow cooker juices is still fantastic.
Oven or Instant Pot Methods
- Can Carnitas be made in an Instant Pot? Yep! This is a great alternative if you’re in a time crunch. Close and seal the Instant Pot. Press manual setting and cook 50 minutes on high. Once the pressure has built and the time has elapsed, let the pressure release naturally for 15 minutes before fully releasing the pressure. Proceed with Step 5 of the written recipe.
- Oven method: Don’t have a crock pot or instant pot? No problem, make it in the oven. Follow the written recipe, but place the pork and liquids in a roasting pan or Dutch oven. Cover pot with lid, place in a 300 degree F preheated oven, and cook for 3 hours. Remove lid and cook for an additional 1-2 hours, or until pork is very tender and easily separates when pulled with a fork (and an internal temperature of 205 is reached.) Add a bit more water if it’s drying out. A nice golden crust will form by cooking it this way, so there’s no need to pan fry after shredding.
How to Store Leftovers
If you know you’ll have leftovers, we recommend shredding the pork, but don’t pan fry. Then store pork and juice in separate airtight containers in the fridge for up to 3 days or in freezer-safe bags/containers in the freezer for up to 2 months. Thaw overnight in the fridge. Then reheat the juice (it will have solidified from being cold) and pan fry the pork, drizzling with the juice.
If you’ll be serving a group and need to keep it warm, pan-fry ahead of time and transfer back to the slow cooker on the warm setting, then drizzle with the juices to keep it moist, and cover loosely (you don’t want it to steam.)
What to Serve with Pork Carnitas
We enjoy pork carnitas so many ways – think of all your favorite Mexican dishes. Try them stuffed in enchiladas, burritos, tacos. Make a burrito bowl or even sliders. On top of tater tot nachos or pile them on top of Rice and Beans or Cilantro Lime Rice. This pork pairs so well with Guacamole, fresh Pico de Gallo, crunchy sliced radishes or pickled red onions, and our beloved Mexican Street Corn Salad. If you’re feeling up to it, there’s nothing like using Homemade Corn Tortillas, instead of store-bought. Now, who’s hungry?!
More Mexican Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Pork Carnitas – Slow Cooker
Ingredients
- 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
- 1 small sweet onion , sliced thin
- 6 cloves garlic , peeled and smashed
- 1 bay leaf
- 3 pound boneless pork shoulder roast
- homemade tortillas , for serving
- cilantro lime rice , for serving
- pickled red onions , for serving
- pice de gallo , for serving
Instructions
- In a medium bowl, whisk together the olive oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, and pepper.
- 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, garlic, and bay leaf. Pour the remaining juices from the bowl over the pork.
- Cover and cook on low for 8 hours or until an internal temperature of 202 degrees F is reached.
- Transfer pork to a cutting board and let cool slightly. Using tongs or forks, shred into thick chunks.
- You can enjoy as is or take it a step further by crisping it up in a pan, which is recommended!
- To pan fry: warm a tablespoon of oil in a nonstick skillet or cast iron pan over medium-high heat. Working in batches to avoid over-crowding, spread the pork in the pan in an even layer, drizzling with some of the juices. Once the juice evaporates and the bottom of the pork is golden and crispy, sear it quickly on the other side and then remove from the skillet. You want it browned all over, but not dry.
- Serve as desired. You can't go wrong with any of our suggestions!
- Note: If f you have time and can remember, I do recommend marinating the pork overnight, for even more incredible flavor. 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.
- Note: More serving suggestions, storage, tips, and alternative cooking methods are included in the full article.
Video
Nutrition
Other Notes
This is so flavorful and easy. I have made it several times.
I have made this several times. The flavors are wonderful and super easy. Thank you for sharing.
Looking forward to grilling season! Thanks for the grilling tips – trying to learn as much as I can before we start hosting again.
This recipe was absolutely amazing. I couldn’t believe the taste and flavor. This is a keeper.
This is delicious! Have made it 3 times and each time it is more delicious. I am sensitive to acid in my diet so used 3/4 cup low acid orange juice and 1/4 cup lime juice and it turned out perfect. We have enough left over for tacos this week!
Delicious and full of flavor! My husband loved it and told me not to lose the recipe. Lol. Will Definitely make again!
I am about to put 6lbs of pork shoulder in the slow cooker. Does it need to cook for longer than 8 hrs since I’ve doubled the amount of meat?
Had this with Cuban style rice and black beans and it was delicious.
This recipe is awesome
This was wonderful! I made sandwiches with it.
Very tasty! Finally, a carnitas recipe that doesn’t have to be marinated overnight! Definately a keeper!
Loved this and was incredibly easy to make. The flavors of the spices were just wonderful.
If I do a 6lb should I double the recipe?
Not double, but I would increase the ingredients by 1 1/2.
Very very good. We have a friend who is cuban and I made this and said if was great. Kids loved it too. Served it with rice and beans, mixed it in with the pork. Yummmmmy!!
This is so juicy and flavorful! My family loved it!
Can it be cooked longer than 8 hours? Is there a “too long” time?
I wouldn’t recommend more than 8 hours or the pork could end up too dry.
Excellent recipe. Thanks
Great recipe!!!!
Made this tonight, accidentally grabbed meat with bone in, but I just cooked it an extra hour. It was delicious. I served it with Puerto Rican rice and beans and asparagus. Husband and son said it was amazing. I’ll make it again!
This was amazing!
Our family loves this recipe . Prep pork and let it marinate overnight and throw in crockpot in morning. I’m sure a pressure cooker is fine, but then you miss out on your house smelling so good all day! One thing we do different is crisp it up before servicing by putting under broiler for 1-2 minutes.
In addition to the cilantro rice, we also make Cuban black beans that have Jalapeño, red onion, cilantro and lime juice, It is definitely our favorite comfort food meal.
We always add a Cuban dessert whether it’s a version of flan, key lime pie or candied plantains.
I can’t wait to make this recipe. My hubby loves pork roast but insists i only use a certain recipe ALL the time, one using balsamic etc..it’s old. He knows my love of experimenting, and I am going to make this for us. Thank you for all of your hard work–going to thoroughly explore your entire recipe site!
Our family loves this recipe. We have it every New Year’s Day. It’s perfect with the rice too. So happy we found this recipe.
Made this with wild sow and was thrilled with the results! Served it plain with black beans and rice and used the rest for tacos and enchiladas. Total winner!
Yay!!
Delicious. We make this and use it two nights, pork tacos the first night and Cuban sandwiches the second. So good! We also shove the crushed garlic cloves into the slits in the pork. Sometimes I will pan fry the pork a minute before putting it onto the sandwich or taco to get it a little crispy.
Making this tomorrow. Can’t wait for dinner.
I made this with chicken. Doubled the recipe. I used 1-1/2lbs boneless skinless chicken breast and 1/2 lb of boneless skinless chicken thighs. It was amazing! I also only put 2 lime rind halves left after squeezing out the juice , into the slow cooker. My teens loved it to. I added some thinly sliced Thai bird chili’s to the citrus juice blend left over to dash or pour over the meat when served. My favorite was using the meat in tacos with soft white corn tortillas. I believe I cut down the time to 6 hours as well. Also when it was done in slow cooker I spread it out on a large cookie sheet and broiled until it was charred to our liking.
Why don’t you start your own cooking web site? Your changes makes a totally different recipe!
What would the portion size be for one serving? 1 cup? Thanks!
Yep, about 1-1/2 cups.
We LOVE this recipe. I make it all the time now. I’ve found that the longer it cooks, the better it gets. It definitely needs 8 hours for the flavors to marry and fully develop. Delicious!
Hi! I dont eat pork, can I sub chicken breast in this recipe?
Just put this in the slow cooker! The marinade/ sauce was tempting to drink! Can’t imagine how good it will be after slow cooking all day.
How do you feel about marinating it over night ? If so how would or what would you add ? What time would you put in slow cooker the next day for it to be ready by 5?
Correct. Don’t limit your choice of juices. I empty my refrigerator on this one. Limes,oranges,grapefruit,and lemons are all acceptable. I also use two heads of galic. Brown roast in Dutch oven first and use a splash of white wine and scrape bits and add this to crock pot. Serve with. Coconut black beans and cilantro rice. Omg
I am Cuban-American, and have eaten this delicious dish throughout my entire life. I’ve never seen it *not* be marinated over-night before, but I’ve also only seen it made on a pit or oven. I tried this slow cooker recipe, but marinated over-night and added cilantro and bitter orange (in place of the orange juice) Bc I just can’t do it another way lol! It was delicious!
So curious – how did it turn out with the bitter orange?
What would the calorie count be for this?
I just pulled out my poor slow cooker which has been hiding in my garage for the last two years since we moved to make this. I wanted to make use of it along with my instant pot as a way to streamline dinner. My husband and I both work and we have two young boys.
This is a hit. Even my picky 5 year old had a couple of bites and begrudgingly days it was ok. My husband got up for seconds and I was floored. The house smells divine when we came home.
I made some slight modifications. First, I added garlic powder to the roast (we love garlic in this family). Second, I used fresh squeezed instead of bottled (I had fresh onhand). It was delicious and so simple! The onions were tender, slightly sweet, and full of the spices. I just tossed everything in the crockpot and didn’t miss a beat getting the kids ready for school and me to work on time. I came home, made some rice in my instant pot, and dinner was served within 40 minutes.
Thank you!
I cut up sweet potatoes and tossed them with a little olive oil, salt, pepper, cumin, and cinnamon and roasted in the oven for about 35-40 min. Make sure to stir them half way so they brown nicely. It turned out great.
Hi. I have always cooked my pork in a 250 oven for the 8 hous or so. Would like to make this recipe but i am concerned with the fat that renders, is it too much for it to sit in there? Also i dont think i can get the crispy skin that i get when it is baked in the oven. Maybe placing it skin side up?
Any suggestions on these 2 issues?
Thank you
After it is done in the crockpot, I shred it and place in the broiler for awhile. That is where you will get that slight crispness. Hope that helps!
I never thought of that. Great idea!
Does cooking the OJ & lime juices affect the end of total sugar? I’m trying to find out so I can figure out total carbs for insulin dosing. I got thru about 3 pages of Google before giving up & asking.
I don’t know either, sorry!
I added cilantro….awesome!
I wanted to make this recipe last minute with what I had on hand. I didn’t have any of the fruit or the individual juices, but did have Tampico. Tampico is a orange, tangerine and lime juice mix that most grocery stores carry. I used it and it was excellent!!
Thank you so much for sharing!
I recently visited Cuba and gave this recipe a whirl. It was perfect!! I whipped up some Cuban sandwiches and they were a hit!
Huge winner! My belly is full! Easy peasy!
Thanks!
I’ve made this FOUR times now! Thought I should finally leave a comment LOL. My entire family loves this recipe. I’ve made it with fresh citrus and bottled and I agree, I prefer the bottled. You wouldn’t think that but it does give it more of a punchy flavor. Either way you can’t go wrong though. Great recipe, thank you!
Hi! Someone asked previously but it was never answered, can this be done with pork belly also?
Hi! I’m planning on making this recipe this week but I couldn’t find a boneless pork shoulder at the supermarket. I’m going to try a different market tomorrow but I was just curious-have you made it with bone in or boneless? Is there a difference? Thanks!
Hi Emilia – I’ve always used boneless, but if you read through the comments, I believe there were some people that used a bone-in shoulder and it was fine.
I don’t think it would matter, you’re still going to shred/chunk the meat once it’s cooked anyway. You just might need a little bit bigger roast to begin with to account for the bone.
I realized the shoulder I bought was Bone In so I just cut the bone out and made it boneless.
Hey! So excited to make this! I know you said bottled lime juice was better than fresh but what about the orange juice? Do you use fresh or bottled?
Hi Stacey – I used bottled for that, too.
May I know why you consider the bottled juices better? Thanks in advance – seriously considering making this after just one glance et your pictures :D
I just find the bottled more concentrated/stronger, so it lends more flavor to the dish, but fresh is fine too!
Amy, have you ever used the sour orange juice (naranja agria) for this recipe? Just wondering.
I’ve never commented on a recipe before, but since this is my THIRD Time making this, I HAD to stop by and leave kudos. My husband LOVES this. Seriously easy for my sleepy, pregnant butt to make and super delicious! Thanks!
Thank you for taking the time to post this comment! I’m so glad you enjoy this recipe as much as my family does!
I am going to try your cuban pork roast this week. The reviews are great! Do you fresh squeeze the lime juice or use the bottled kind?
Either! Although interestingly enough, I actually find that bottled gives it a stronger/deeper flavor.
I really appreciate your reply back. I will try the bottled one. Will let you know how it goes this weeks. Thanks!
If I have a 6-7 pound pork butt, should it still be done in 6 hrs?
Hi Elly – just to be clear, this recipe calls for a 3 pound and cooked for 8 hours, not 6. Having said that, I would let it cook for 10 hours if yours is double the weight.
This recipe is absolutely amazing. I have made it at least 3 times and we never have leftovers and I have some picky eaters..whole family loves it! Thank you for sharing. This one is definitely a keeper.
This recipe looks easy and delicious! Can the whole pork roast be substituted with pork loin chunks?
Hi Mary! Please read through all the comments; I think this has been addressed. I’ve never made it that way, but I believe others have. Thanks!
How would you adjust this for a pressure cooker?
I don’t own a pressure cooker, so I’m not sure.
I love my pressure cooker so much I gave away my slow cooker. For a 3 lb shoulder you would need quite a big pressure cooker but I have done a 1 1/2 lb pork shoulder in my 8 lt (2 gallon) pressure cooker for 30 minutes and it was divine. Planning to try this recipe soon!
Just made this amazing Cuban pork, so easy and simple. Thank you for the recipe!
Amazing! So good and tender and tasty. Loved the sauce and all the flavors. Thank you for the recipe!
Could you use boneless pork chops as a substitute for the pork shoulder?
Hi Jennifer – I personally wouldn’t recommend it because the two cuts of meat cook differently and the fibers don’t break down the same. However, there are a few people who have made it with chops and said it came out fine. So, I guess try it, but know that it won’t produce the optimal results intended. Thanks!
This pork recipe was fantastic! I usually do not enjoy anything that comes out of my crock pot, but I found a picnic on sale and hoped for the best. I threw all of the ingredients in a bowl and it marinated for a day or two. I dumped it all in the crock pot this morning and was surprised when I got home that the cut of meat held up for 8 hours, and I was able to easily remove the bone and scrape the fat off of the bottom (it wasn’t a pile of mush, which is what I hate about crock pot meals!). The outer layer had a flavorful crisp, and the meat was tender, I didn’t even shred it, which is what I usually end up doing when my crock pot produces a pile of meat mush. I took all of the drippings, garlic, and onions and put them in the food processor. I added some to our black beans, reserved some in case anyone wanted to put it over their meat (which they did not, cause it wasn’t needed), and froze the rest for a soup base or something. This was probably the best thing I’ve made in the crock pot and I will definitely save it as a favorite! Thank you!
Just made this today with a picnic roast and it was delicious! Paired with some rice and beans and it was the perfect comfort dinner on a cold fall evening. Thank you for the simple and delicious meal.
What do you do with the smashed garlic?
Read step #2. It’s gets mixed in with everything and rubbed into the pork. You can also view the video above the recipe card for a visual.
Hi!
I’m cooking 1.5lb pork shoulder, for how long should I cook it on low? Do you think 8hrs will dry it out? Thank you!! Great recipe!!
Hi Denisse! I’ve never made anything smaller than the 3 pounder, but you should still be fine with 8 hours because you’ll be shredding it with the liquid.
Great! Thanks Amy :) Just one more thing, do you happen to have de cilantro-lime rice recipe?
Not published on the blog, but I should! Bucket list. Here’s the recipe I use:
• 2 cups cooked basmati rice, warm
• 1 1/2 tablespoons lime juice
• 1 teaspoon vegetable oil
• 2 tablespoons fresh chopped cilantro (or parsley)
• 1/4-1/2 teaspoon salt
Drizzle the lime juice and oil over the top of the warm rice, sprinkle with the chopped cilantro and salt; fluff with a fork.
Morning Amy! I’ve been marinating our pork shoulder over night, it’s out and coming to room temperature before we put it in the slow cooker. The only question I have is should I sear the pork before I put it in the slow cooker? I know you didn’t say too, but I do it with beef when I make pot roast, so I was just wondering if it would be beneficial? Thanks very much! We can’t wit till tonight??
Hi Ann! – I usually sear my meat for crock pot recipes, too. But for some reason I don’t with this one. I’ve never found it necessary. On another note, I’ve never marinated it, so make sure you do put the liquid into the crock along with the pork. Enjoy!
Made this tonight really REALLY bland. Followed directions perfectly and it came out extremely dry i almost cant swallow it 4lb roast 8hrs on low.
Well, considering there are literally hundreds of comments on here and Facebook to the contrary, I’d say it’s just you and not the recipe. Hope you find something you like!
It may be your crockpot. I have one that I can never get a good pork roast out of, no matter what recipe I use. Mine are also dry, I always thought the crockpot was over cooking it, maybe it gets too hot and the time table is too long with some crockpots. My Mom and sister never have problems with theirs.
Can’t wait to try this. Do I cut off all outside fat?
You want to retain some of the fat, but if there’s an incredible excess you can trim some of it away.
This looks amazing! Would the flavors go with coconut rice or should I stick to the cilantro lime rice?
Sounds good to me!
This sounds amazing! Would 1 lb. pork shoulder be enough for 2 people? If so, how much would I need to reduce the remaining ingredients?
Hi Samantha! A 1/2 lb of meat per person is a good standard portion, especially if you’re serving it with rice (as suggested) or in tacos. So you should be fine unless you guys are huge eaters.
As for the other ingredients, you can half them, but not necessary. If you leave them as is, you’ll just have more sauce.
This recipe is amazing, I’ve made it several times and it is always a hit. I’ve started using some of the cooking liquid, at the end of the cooking time, to cook/season canned black beans…a perfect accompaniment! Thanks for this great recipe!!!
This looks delicious! Could this be made ahead and frozen?
Hi Connie! I have always made and served this the same day, so I can’t say for sure, but I imagine it would be fine to make ahead and freeze, especially since there’s no dairy involved.
Thanks Amy!
Ive made his several times in my cast iron pot and it always turns out delicious, I serve it with rice and like it the next day with some of the rice and scrambled eggs rolled up in a tortilla. Yum!
This recipe is on my rotation list for dinners 3 times a month.. I make it once, divide by 3 and freeze for 2 (or more) other meals. It reheats wonderfully
I made this last night using a Boston Butt that I already had. The aroma while it was cooking drove us crazy. It was delicious, so moist and tender. I am second generation Cuban-American and have cooked the pork roast in the oven many time. However, I will be cooking it this way from now on. The only difference I will make is that I will do the traditional mojo marinade for 24 hours before I place the pork in the slow cooker. Thank you for sharing this recipe.
I’m so thrilled you enjoyed it! I consider this a major testament coming from a 2nd generation Cuban-American. Awesome, thank you Holli!
I was born in Cuba and this recipe is great! More moist than in the oven ! Only thing missing for me was CUMIN so I did add it to make it 100% Cuban .
Thank you !
I meant MORE cumin !
So happy to hear it, Mimi! Thank you!
I’ve never made pulled pork before, nor am I big fan of lime flavored anything, but dang, this recipe is GOOD. Thank you!
This sounds delicious! Can I use a boneless prom loin for it? That’s all I have on hand, and it’s a little over two pounds. Thanks!!!
Ugh, spellcheck… Pork loin….. thanks!
Hi Cindy – I don’t recommend it because it doesn’t render the same results as the roast. But others have used it and said it was fine.
Thank you! I bought a pork shoulder. Can’t wait to try it.
Just made this and followed it 100% other than I used a 6 pd bone in and double the recipe. Outstanding no need to change a thing and I recommend keep the citrus as it is written. Thank you!
I made this for my family last week-end and it was delicious . I only had pork tenderloin so I watched the time and meat temperature. Took about 4 hours. The house smelled wonderful and the whole family loved it.
Can you use lemon juice instead of lime?
Yes you can! And it’ll just taste milder!
This was one of the best things I have ever made! I love Cuban food and this was as good as any Cuban restaurant! Made it with black beans, white rice (I add olive oil and garlic salt and it tastes authentic), and sweet plantains. The only problem I could find is that it was too good and I couldn’t stop eating it ?. Even my husband liked it and he complains about everything! Thank you for this delicious recipe!
Just got home from the market with a whole leg of pork!
Gonna cut and freeze half (or more depending what fits in my cooker) for the future and slow cook this recipe for dinner.
The bf isn’t a cooking kinda guy but he taught himself how to make a pretty mean rice. Tonight he’s making coconut rice to go with.
how would this work with a little pineapple in it ?
I don’t know…try it!
I made this recipe with a bone in pork shoulder. it is so flavorful and tender! I love it! I had it with black beans, and made some rice for my husband. I’ll be making this again soon ?
Hi can I use a pork tenderloin
Hi Amy
I saw this recipe and have to make it I bought a pork shoulder picnic its 11 lbs I am wonder if its ok to use this for the recipe and do you think I should double the ingredients for it
Probably double it. You’ll also need a larger slow cooker to accommodate for enough circulation around the meat.
I have a huge bag of pork belly that is sliced kinda like Bacon I am wondering if I could make it with this recipe?
Can I make it with a bottle of the Goya marinade instead of the separate oj and lime juice?
Maybe? I’m not familiar enough with that marinade or what’s in it, so I don’t know how it would turn out. For optimal results, I would stick with the orange and lime juice. They’re super common ingredients that can be found at any grocery store.
Amy the Goya marinade is the original marinade has all the ingredients and has the sour orange instead of breakfast orange juice which is too sweet . I been here for fifty years and is what Cubans use yes Im
I’ve used Goya Mojo marinade in my Cuban pork roast, so technically it will “work.” It saves a lot of time and money, too, by not having to squeeze enough limes to make 1/2 cup of juice.(Note: the lime juice you can buy in the bottle would be way too concentrated for this recipe) In terms of taste, though, fresh orange and lime juice are better here.
While fresh lime juice is always best, I have used the bottled kind many times and I don’t find it too strong at all.
Can this be used with beef or chicken?
I would like to know this also. Did I miss the reply somewhere ? LOL. Because that’s totally possible
I must have missed it the first time, sorry! The short answer is…sure? I’ve never tried this marinade with anything other than the pork. But I can’t see how it would be bad with chicken or beef. Just different. Try it!
I’ve tried this recipe with chicken and did not yield the same result. With pork, however, I’ve always received compliments.
I can’t have citrus. Can I use chicken broth?
You…CAN. But I wouldn’t recommend it. The orange and lime juice are pretty key ingredients in this dish and it won’t be even remotely as good without them. Sorry!
I gave it a try with the chicken broth and it was really good. Added cornstarch to the drippings to make a gravy/broth.
Oh good. Wish you could try it the way it’s intended to taste, but I’m so glad it worked out for you!
Do you think I could make this in a pressure cooker?
Hi Erika – I’ve never tired that, so I couldn’t say. For optimal results, I recommend that this be cooked low and slow in the crock pot.
I made it in the pressure cooker (insta pot)last night. I seared it a little first then turned on pressure. Couldn’t have turned out better.
Debby, How long did you put this in the InstantPot for? Did you use NPR?
Making this tonight and the pork is too big fo the crockpot. What would the oven settings be?
Hi Lisa – if you’re roasting this in the oven, you’ll want to cut the boneless pork shoulder into 4 equal-sized pieces. Cover the pot and place in oven on lower rack. Cook at 350 degrees for about 2 to 2 1/2 hours, until the pork is very tender and separates easily when pulled with a fork.
Can’t wait to make this! I only could find bone-in shoulder pork roast and close to 3lbs. Will that work just the same?
Hi Mich! Yep, bone-in is fine. In fact, it might even be a tad more flavorful. And you can use the bone for soup or something.
Let me start off my saying that anything I cook in the crock pot my husband says smells like cat food. He walked in today and asked what that smell was, so I replied cat food. He said no it smells really really good, finally after 10 years of marriage I have made a non catfood dinner. We have not yet eaten this but I have wanted to eat it all day. This smells so amazing. I followed the recipe but my family loves cilantro so I chopped a bunch of cilantro and added it in. I simply can not wait til dinner time. Thank you for this recipe!!!!!
LMAO! Well, hopefully the taste lives up to the smell. And now you do realize I will never be able to make this again without thinking of your story. Hilarious!
How would you adjust recipe for a 3 3/4 quart crock pot?
Thanks,
Dave
Hi Dave – Hm. Probably cut the pork shoulder in half (and freezer half for another time), and then halve all the other ingredients. That would be the simplest way, without having to do too much math ;-)
What size slow cooker are you using?
6 quart.
Even better if, after you shred the pork, you spread it out on a sheet pan, sprinkle with a couple tablespoons of brown sugar and put in the broiler to brown until crispy bits form. Drizzle with the accumulated juices and serve with a squeeze of fresh lime juice.
DEEEEEEEEEEEEElisious!
I have a pork butt with bone in that should work as well right
Should be fine.
Made this tonight and OMG it is great! Came home from work to a great smelling house. Will use this recipe again.
Should I trim the fat off the pork shoulder before I put it into he crock pot
Hi Yolonda – yes, trim the fat. Not completely, but a good portion of it.
Could I prep this as a freezer meal and then cook at a later date?
Hi Susan – I’ve never done that, so I can’t say for sure. Try it!
Can you prepare the night before and refrigerate overnight or is prepare fresh better?
I bet it would be awesome if you prepped it the night before – give the pork extra time to soak up all the flavors!
I have made this recipe about 3 times now and I have put all of it in my crock pot bowl and put in the refrigerator overnight so that all I have to do the next morning is put it in the crockpot and turn it on. It comes out perfect everytime!
I just made this and I think it’s good, but I was hoping for a little more kick in the flavor. What do you suggest adding to give it more spice? It’s warming right now.
You could probably add some cracked red pepper or cayenne.
I made this tonight and i used a tsp of ground oregano and a dash of dried oregano and it turned out delicious! I had already added the ground oregano when i realized the recipe called for dried. I will definitely make this again. Thank you!
Great recipe made this with white rice , black beans and fried plantains .. So good,!!
Such a great recipe! I made this in the crockpot on high for 4 hours, due to time constraints, and it was delicious!
I dont have any orange juice but would apple juice be an ok alternative?
I wouldn’t recommend it, sorry!
You can use lime juice too for the mojo instead of orange.
The recipe already calls 1/2 cup lime juice. I wouldn’t add more. The orange juice gives it a perfect balance.
This looks amazing! Will be trying tommorrow. At what temperature should the pork be done?
Hi Dama! The pork is finished cooking when it pulls apart easily and reaches an internal temperature of 190 to 195 degrees F. You’re going to love it, enjoy!
Thank you!
If I was to do a 20 pound pork shoulder what I double or triple the ingredients
I honestly don’t know, since less liquid is needed when cooking food in a crock pot. But 20 pounds is A LOT, and obviously you’ll need some other cooking method. It can’t hurt to triple the ingredients!
Absolutely mouth watering delicious! To use this in tacos is devine. Do you have the recipe for cilantro lime rice?
Sort of! The rice I use in this burrito recipe would work really well https://bellyfull.net/2013/07/22/chipotle-steak-burrito/
Can you cook this on high for half the time?
Probably. But I wouldn’t recommend it. This is definitely a dish that is meant for low and slow for optimal results.
Hi! I just wanted to thank you for the recipe. I made this overnight, pretty much exactly to recipe. My pork shoulder was over 9 lbs though, so I did triple the rest of the ingredients. I also cooked it on low for about 12-13 hours, because I like it low and slooow. :) It came out wonderful – I cooked it for my restaurant staff, and the 9.5 lbs was literally gone in 10 minutes and everyone loved it. So, thanks again for posting this!
That’s awesome, Lauren! Your staff is lucky!!
Did you cook this in a crock pot? How big is your crock pot?
Hi Millie – Yes. A slow cooker is the same thing as a crock pot. See #3 and #4 listed in the directions. Enjoy!
I think I’m missing what you do with the garlic in the steps.
It’s part of step 1.
Fantastic recipe! The only thing I added was some chicken bouillon base, extra garlic and a little balsamic vinegar. I marinated all in a ziplock bag the night before. The only thing that would have made it better (obviously) is searing the meat first which is always the conundrum of cooking meat in a crock pot. 90% of the time, I don’t bother and just throw it all in…and this was still REALLY good. Thanks!
I’ve been searching for a ‘good’ cuban pork recipe and this is the one!! Thanks for sharing Amy! Ps. I too am a big fan of Smithfield pork!
Where are the onions in the directions? I assume it’s in the sauce? I’m trying this recipe today.
Thanks
Step #3.
Can you use tenderloin?
I have always used a shoulder roast /Boston Butt for this and pulled pork dishes, so I couldn’t say for sure. I don’t think tenderloin will break down the same way. But you could try it!
I have done this with a tenderloin. Being Cuban, this is pretty much the only way I season pork (except for the red pepper flake) It will turn out fine as long as you want to slice the tenderloin, it won’t shred. I hope that helps! :)
That is a good mail day! Looks amazing!
My slow cooker repertoire is basically NON-EXISTENT. Which is just sad because I feel like it would make my life a whole lot easier if I used it more. Looks like a great easy weeknight meal!
It looks so delicious, my mouth is watering.
Oooooh my goodness. Meat that melts like butter? I am all over this. You are making me crave cubanos like no other!! (PS have you seen Chef? talk about craving cuban food. Man.)
I love that movie!
My oh my. I see Sunday dinner right here. YUM! I’d love for you to link up to Tips and Tricks link party on my blog on Monday at 7pm mountain time. (Fearlessly Creative Mammas) I’m so excited to try this. I have all the ingredients and everything. Even the brand!
This is so totally happening ASAP. Those flavors, that pork. I’m drooling!
My family LOVED this. We didn’t have OJ so I used SunnyD (ha!). It was still delicious!