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Slow Cooker Cuban Pork

By Amy Flanigan

Published Mar 21, 2025

Read 96 Reviews

Prep 10 minutes mins

Cook 8 hours hrs

Servings 8

By Amy Flanigan

Published Mar 21, 2025

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Seasoned perfectly and slow cooked all day until the meat shreds effortlessly, this Cuban Pork recipe with a mojo sauce is so flavorful and marvelous served over rice, in tacos or burritos, and piled high on top of nachos!

Tips for Success

• Use a pork shoulder: Pork shoulder (or sometimes called Boston Butt) is the best pork cut for cuban-style pork and pork carnitas. It has a lot of connective tissue and is able to remain tender and moist through a low and slow cooking method. Pork tenderloin or pork chops tend to produce a dry solid chunk of pork and resist attempts to shred properly. You can use boneless or bone-in pork shoulder, keeping in mind that bone-in might take a little longer to cook. You’ll want to trim some of the fat off, but not completely, as it will help keep the pork moist as it cooks.
• Citrus. Orange juice and lime juice are key for flavor and tenderizing the meat. I recommend fresh, but if bottled is all you have, it works fine and is actually more concentrated.
• Marinate overnight. 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.
• 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.)

5 from 96

Slow Cooker Cuban Pork

Prep: 10 minutes mins

Cook: 8 hours hrs

Total: 8 hours hrs 10 minutes mins

Servings: 8

Rate Pin Print

Seasoned perfectly and slow cooked until the meat shreds effortlessly, this cuban-style pork is so flavorful and marvelous served so many different ways!

Ingredients 

1x2x3x

• ▢ 2 tablespoons 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
• ▢ 3 pound boneless pork shoulder roast
• ▢ 1 small sweet onion, , sliced thin
• ▢ 6 cloves garlic, , peeled and smashed
• ▢ 1 dried bay leaf

Instructions 

• In a medium bowl, whisk together the olive oil, orange juice, lime juice, and all the seasonings.
  
• Make slits in a 3 pound boneless pork shoulder roast with a paring knife and rub liberally all over with the oil mixture.
• Place pork in a 6 quart greased slow cooker, along with the sliced onions, peeled and smashed garlic cloves, and a dried bay leaf.
  
• Pour the remaining juices from the bowl over the pork. (At this point, IF time permits, cover the insert with everything in it and transfer to the fridge overnight. In the morning, let it warm slightly on the counter and proceed to cook.)
  
• Cover and cook on low for 8 hours or until an internal temperature of 202-205 degrees F is reached and the pork pulls apart easily.
  
• 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. We love it with pickled red onion or pico de gallo on corn or small flour tortillas, served with my cilantro lime rice.
  
• Note: More serving suggestions, proper storage, helpful tips, and alternative cooking methods in the oven and IP are included in the full article.

Nutrition

Calories: 60kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 442mg | Potassium: 116mg | Fiber: 1g | Sugar: 4g | Vitamin A: 66IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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Oven or Instant Pot Methods

• Instant Pot. Making cuban pork in the instant pot 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.

More Mexican Recipes:

• Chile Relleno
• Huevos Rancheros
• Restaurant Style Salsa
• Shrimp Fajitas
• Tres Leches Cake

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