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!
My collection of slow cooker recipes has expanded, as you can see here > slow cooker recipes and I’ve also got a ton listed in a slow cooker recipe roundup that you can check out, too.
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.
Cooking Tips
- 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
- Slow Cooker Taco Soup
- Slow Cooker Corned Beef and Cabbage
- Lazy Day Slow Cooker Barbecue Beef Brisket
Other Pork Recipes We Love
Watch the video for slow cooker cuban pork!
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!
Slow Cooker Cuban Pork
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
- 7 cloves garlic , peeled and smashed
- 1 small sweet onion , sliced thin
- 1 bay leaf
- 3 pound pork shoulder roast
Instructions
- 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.
Nutrition
Brenda says
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!
Michelle says
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.
Melissa says
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!
Amy @Belly Full says
Yay!!
Alex says
Hi,
Can I make this recipe with the Instantpot slow cooker setting? If so what temperature?
Amy @Belly Full says
Hi Alex! Unfortunately, I don’t have an InstantPot and without further recipe testing, I cannot answer with certainty.
Dottie says
Can I use a pork loin for this?
Amy @Belly Full says
Hi Dottie – I have never made it with anything other than the shoulder roast, but I think there have been some people who have used pork loin. Don’t remember the results. I would try scrolling through the comments. Thank you!
TERESA says
Making this tomorrow. Can’t wait for dinner.
Sherry says
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.
Crockett says
Why don’t you start your own cooking web site? Your changes makes a totally different recipe!
Adrian says
What would the portion size be for one serving? 1 cup? Thanks!
Amy @Belly Full says
Yep, about 1-1/2 cups.
Bre says
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!
Mashekia says
Hi! I dont eat pork, can I sub chicken breast in this recipe?
Gerri Domicolo says
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.
Mary says
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’m trying this slow cooker recipe, but will marinate over-night and add cilantro and bitter orange (in place of the orange juice) Bc I just can’t do it another way lol! I will post my results after the verdict is in!
Sarah says
So curious – how did it turn out with the bitter orange?
Rebecca says
What would the calorie count be for this?
Samantha says
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!
Jeleany says
Hi Amy, can I make this on High in 4 hours?
Amy @Belly Full says
Hi Jeleany – you could try it, but 8 hours on low for this recipe will deliver optimal results.
Nicole C. Davis says
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?
May says
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
Nicole Eklund says
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!
Lanary Culpepper says
I never thought of that. Great idea!
tM says
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.
Amy @Belly Full says
I don’t know either, sorry!
Michell says
Use an app like carb manager. You can input the whole recipe and get macros.
Misti says
What would be something good to serve with this, other than the beans and rice?
Ella says
My friend serves it as Cuban sandwich sliders. Hawaiian mini rolls, garlic mayo, mustard, and dill pickles. It is delish!
Teresa says
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.
John says
The recipe makes no mention of marinating……….
Em says
Reading is fundamental! I hate it when someone leaves a bad review yet doesn’t follow the recipe. When cooking something on low for 8hrs there’s zero need to marinate!!!
Me says
That’s not necessarily true
Patrick says
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
Jamie says
I added cilantro….awesome!
DanK says
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!
Leslie says
I recently visited Cuba and gave this recipe a whirl. It was perfect!! I whipped up some Cuban sandwiches and they were a hit!
Mark says
Huge winner! My belly is full! Easy peasy!
Thanks!
Tracie says
I am confused. Are you suppose to marinate the pork before you put it in the crockpot?
Amy @Belly Full says
Hi Tracie! Why confused? The directions don’t say to marinate :)
Caitlyn says
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!
Michelle says
Hi! Someone asked previously but it was never answered, can this be done with pork belly also?
Emilia says
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!
Amy @Belly Full says
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.
John says
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.
P. Cook says
I realized the shoulder I bought was Bone In so I just cut the bone out and made it boneless.
Stacey says
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?
Amy @Belly Full says
Hi Stacey – I used bottled for that, too.
Simone says
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
Amy @Belly Full says
I just find the bottled more concentrated/stronger, so it lends more flavor to the dish, but fresh is fine too!
John says
Amy, have you ever used the sour orange juice (naranja agria) for this recipe? Just wondering.
Sam says
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!
Amy @Belly Full says
Thank you for taking the time to post this comment! I’m so glad you enjoy this recipe as much as my family does!
Carla says
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?
Amy @Belly Full says
Either! Although interestingly enough, I actually find that bottled gives it a stronger/deeper flavor.
Carla says
I really appreciate your reply back. I will try the bottled one. Will let you know how it goes this weeks. Thanks!
John says
Amy, have you ever used the sour orange juice (naranja agria) for this recipe? Just wondering.
Elly says
If I have a 6-7 pound pork butt, should it still be done in 6 hrs?
Amy @Belly Full says
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.
Theresa says
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.
Mary says
This recipe looks easy and delicious! Can the whole pork roast be substituted with pork loin chunks?
Amy @Belly Full says
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!
Jennifer White says
How would you adjust this for a pressure cooker?
Amy @Belly Full says
I don’t own a pressure cooker, so I’m not sure.
Vicky says
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!
MB says
Just made this amazing Cuban pork, so easy and simple. Thank you for the recipe!
Samantha says
Amazing! So good and tender and tasty. Loved the sauce and all the flavors. Thank you for the recipe!
Jennifer says
Could you use boneless pork chops as a substitute for the pork shoulder?
Amy @Belly Full says
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!
Juleah says
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!
Emma Dupont says
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.
Joy says
What do you do with the smashed garlic?
Amy @Belly Full says
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.
Denisse says
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!!
Amy @Belly Full says
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.
Denisse says
Great! Thanks Amy :) Just one more thing, do you happen to have de cilantro-lime rice recipe?
Amy @Belly Full says
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.
Ann says
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??
Amy @Belly Full says
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!
Nicole says
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.
Amy @Belly Full says
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!
Linda says
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.
Fran says
Can’t wait to try this. Do I cut off all outside fat?
Amy @Belly Full says
You want to retain some of the fat, but if there’s an incredible excess you can trim some of it away.
Dawn says
This looks amazing! Would the flavors go with coconut rice or should I stick to the cilantro lime rice?
Amy @Belly Full says
Sounds good to me!
Samantha says
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?
Amy @Belly Full says
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.
Jo says
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!!!
Connie C says
This looks delicious! Could this be made ahead and frozen?
Amy @Belly Full says
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.
Connie C says
Thanks Amy!
Lynda says
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!
Brandie says
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
Holli says
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.
Amy @Belly Full says
I’m so thrilled you enjoyed it! I consider this a major testament coming from a 2nd generation Cuban-American. Awesome, thank you Holli!
Mimi says
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 !
Mimi says
I meant MORE cumin !
Amy @Belly Full says
So happy to hear it, Mimi! Thank you!
Chelsie M says
I’ve never made pulled pork before, nor am I big fan of lime flavored anything, but dang, this recipe is GOOD. Thank you!
Cindy says
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!!!
Cindy says
Ugh, spellcheck… Pork loin….. thanks!
Amy @Belly Full says
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.
Cindy says
Thank you! I bought a pork shoulder. Can’t wait to try it.
Jamie Lund says
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!
Helen Piaskowski says
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.
Cathy Thomas says
Can you use lemon juice instead of lime?
Annie says
Yes you can! And it’ll just taste milder!
Elise says
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!
Dave says
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.
Sherry Pendergraft says
how would this work with a little pineapple in it ?
Amy @Belly Full says
I don’t know…try it!
Yudy says
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 ?
Loretta says
Hi can I use a pork tenderloin
Diane says
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
Amy @Belly Full says
Probably double it. You’ll also need a larger slow cooker to accommodate for enough circulation around the meat.
Emily says
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?
Alisha says
Can I make it with a bottle of the Goya marinade instead of the separate oj and lime juice?
Amy @Belly Full says
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.
Isabel Cowley says
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
Janita says
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.
Amy @Belly Full says
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.
Mostafa says
Can this be used with beef or chicken?
Lori says
I would like to know this also. Did I miss the reply somewhere ? LOL. Because that’s totally possible
Amy @Belly Full says
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!
James says
I’ve tried this recipe with chicken and did not yield the same result. With pork, however, I’ve always received compliments.
Cora says
I can’t have citrus. Can I use chicken broth?
Amy @Belly Full says
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!
Cora says
I gave it a try with the chicken broth and it was really good. Added cornstarch to the drippings to make a gravy/broth.
Amy @Belly Full says
Oh good. Wish you could try it the way it’s intended to taste, but I’m so glad it worked out for you!
Erika says
Do you think I could make this in a pressure cooker?
Amy @Belly Full says
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.
Debby says
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.
Stefanie says
Debby, How long did you put this in the InstantPot for? Did you use NPR?
Lisa McDowell says
Making this tonight and the pork is too big fo the crockpot. What would the oven settings be?
Amy @Belly Full says
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.
Mich R says
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?
Amy @Belly Full says
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.
Leila says
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!!!!!
Amy @Belly Full says
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!
David Woerner says
How would you adjust recipe for a 3 3/4 quart crock pot?
Thanks,
Dave
Amy @Belly Full says
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 ;-)
Elizabeth Green says
What size slow cooker are you using?
Amy @Belly Full says
6 quart.
Jane says
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.
Older'nDirt says
DEEEEEEEEEEEEElisious!
Chris bodzenta says
I have a pork butt with bone in that should work as well right
Amy @Belly Full says
Should be fine.
Zina says
Made this tonight and OMG it is great! Came home from work to a great smelling house. Will use this recipe again.
Yolonda says
Should I trim the fat off the pork shoulder before I put it into he crock pot
Amy @Belly Full says
Hi Yolonda – yes, trim the fat. Not completely, but a good portion of it.
Susan says
Could I prep this as a freezer meal and then cook at a later date?
Amy @Belly Full says
Hi Susan – I’ve never done that, so I can’t say for sure. Try it!
Kristi says
Can you prepare the night before and refrigerate overnight or is prepare fresh better?
Amy @Belly Full says
I bet it would be awesome if you prepped it the night before – give the pork extra time to soak up all the flavors!
Theresa says
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!
Kristy says
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.
Amy @BellyFull says
You could probably add some cracked red pepper or cayenne.
Emilia Sanchez says
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!
Sue says
Great recipe made this with white rice , black beans and fried plantains .. So good,!!
E.E. says
Such a great recipe! I made this in the crockpot on high for 4 hours, due to time constraints, and it was delicious!
Kat (Kangaroo Mama) says
I dont have any orange juice but would apple juice be an ok alternative?
Amy @BellyFull says
I wouldn’t recommend it, sorry!
Kim says
You can use lime juice too for the mojo instead of orange.
Amy @Belly Full says
The recipe already calls 1/2 cup lime juice. I wouldn’t add more. The orange juice gives it a perfect balance.
Dama says
This looks amazing! Will be trying tommorrow. At what temperature should the pork be done?
Amy @Belly Full says
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!
Dama says
Thank you!
Eb says
If I was to do a 20 pound pork shoulder what I double or triple the ingredients
Amy @BellyFull says
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!
sailor girl says
Absolutely mouth watering delicious! To use this in tacos is devine. Do you have the recipe for cilantro lime rice?
Amy @Belly Full says
Sort of! The rice I use in this burrito recipe would work really well https://bellyfull.net/2013/07/22/chipotle-steak-burrito/
Samantha says
Can you cook this on high for half the time?
Amy @BellyFull says
Probably. But I wouldn’t recommend it. This is definitely a dish that is meant for low and slow for optimal results.
Lauren says
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!
Amy @BellyFull says
That’s awesome, Lauren! Your staff is lucky!!
Millie says
Did you cook this in a crock pot? How big is your crock pot?
Amy @Belly Full says
Hi Millie – Yes. A slow cooker is the same thing as a crock pot. See #3 and #4 listed in the directions. Enjoy!
Krista says
I think I’m missing what you do with the garlic in the steps.
Amy @BellyFull says
It’s part of step 1.
Domonique says
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!
Lorna says
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!
Tammy says
Where are the onions in the directions? I assume it’s in the sauce? I’m trying this recipe today.
Thanks
Amy @BellyFull says
Step #3.
Deena says
Can you use tenderloin?
Amy @BellyFull says
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!
Jessica says
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! :)
Laura @ Laura's Culinary Adventures says
That is a good mail day! Looks amazing!
Joanne Bruno says
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!
Mom says
It looks so delicious, my mouth is watering.
Karen @ The Food Charlatan says
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.)
Keri says
I love that movie!
Kathleen says
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!
Dorothy @ Crazy for Crust says
This is so totally happening ASAP. Those flavors, that pork. I’m drooling!
Angelica Fiorentino says
My family LOVED this. We didn’t have OJ so I used SunnyD (ha!). It was still delicious!