Name: Slow Cooker Cuban Pork
Prep time: 20 min
Cook time: 600 min
Total time: 620 min
Yield: 10
Ingredients: 5 lbs pork shoulder; 2 Tbsp. olive oil, (extra virgin); 1 lemon; 1 lime; 1 orange; 1 Tbsp. dried oregano ((leaf, not ground)); 1 Tbsp. ground cumin; 10 garlic cloves, (minced); 1 tsp. salt; 1/2 tsp. pepper; 1 white onion, (cut into rounds); 6 quart or larger

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This garlic and citrus Slow Cooker Cuban Pork is tender and flavorful!

About 2 weeks ago at a potluck I tried Cuban Pork for the first time. I didn’t realize I needed a new recipe for pork until that day. The Cuban pork has a great citrus and garlic flavor, different from other pork recipes I have. This recipe has 10 garlic cloves in it, and smells great while cooking.

Below is what the meat looks like after cooking for 10 hours on low.

Then what the meat looks like after being shredded.

I served this meat with yellow rice, but I’m sure there are some other great Cuban side dishes that would go great with this too.

Here is my YouTube video of this Slow Cooker Cuban Pork Recipe. You can follow me on YouTube, here.

I will make this meal again and again! And I think you will too! Have a great week.

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Slow Cooker Cuban Pork

Citrus and garlic cook all day with a pork shoulder, this makes a tender and flavorful shredded meat.

Course Main Course

Prep Time 20 minutes

Cook Time 10 hours

Total Time 10 hours 20 minutes

Servings

Calories 392kcal

Author Sarah Olson

Ingredients

5 lbs pork shoulder
2 Tbsp. olive oil, extra virgin
1 lemon
1 lime
1 orange
1 Tbsp. dried oregano (leaf, not ground)
1 Tbsp. ground cumin
10 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1 white onion, cut into rounds

Slow Cooker Size:

6 quart or larger

US Customary - Metric

Instructions

Add the pork shoulder to the slow cooker. Using a small knife cut slits into the pork, about an inch down.
In a large bowl add the olive oil. Cut the lemon, lime and orange in half. Squeeze the juice out of the citrus into the bowl. Add the oregano, cumin, garlic, salt and pepper. Whisk until combined.
Pour the mixture over the pork roast. Using a spatula squish the garlic and sauce into the pork.
Add the onion rounds.
Cover and cook on LOW for 10 hours without opening the lid during the cooking time.
Shred the meat with 2 forks and remove the bone. I left about half of the juices with the meat to keep it moist.

Nutrition

I used my 6-quart Crock-Pot for this recipe.

You may also like: Slow Cooker Creamy Ranch Bean Dip

Comments

Carlos Llarena says
February 5, 2018 at 4:30 pm
Congratulations in not adding anything Hot like Habaneros, Serranos and things like that because we never, ever use them in our cuisine. I would double the garlic and cut the cumin down to 1 tsp as it would overpower the tastes and then be more middle eastern than cuban. As for the orange, if you could find sour oranges, that would be ideal.
- Sarah Olson says
  February 5, 2018 at 5:03 pm
  Thanks for the tips Carlos. I will try next time.
- Christine Creel says
  February 5, 2018 at 8:28 pm
  What kind of rice did you use?
  What other sides would you serve with the pork? Back beans, fried plantains?
bob linke says
February 6, 2018 at 5:47 am
where would we find dried oregano leaves??? why not just use the powder???
- Sarah Olson says
  February 6, 2018 at 6:52 am
  Leaf oregano to me is easier to find than ground, it’s usually higher up on the spices shelves at the store (still in a jar, like ground). Ground is very potent and a tablespoon may ruin this dish. If you have to use ground, cut the amount in half at least. 🙂
Gail Sprague says
August 19, 2018 at 11:41 am
How many does thus serve?