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Home » Pork » Slow Cooker Cuban Pork

Slow Cooker Cuban Pork

by Sarah Olson on February 5, 2018 | Updated October 15, 2020 13 Comments

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collage of cuban pork images with text overlay for pinterest

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

shredded cuban beef with yellow rice on the side.

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.

limes, oranges, garlic, and seasonings on wooden cutting board.

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

cuban pork in slow cooker before shredding.

Then what the meat looks like after being shredded.

shredded Cuban pork in slow cooker with limes on top

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.

plate of cuban beef, limes and yellow rice.

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

shredded Cuban pork in slow cooker with limes on top

Slow Cooker Cuban Pork

4.2 from 5 votes
Citrus and garlic cook all day with a pork shoulder, this makes a tender and flavorful shredded meat.
Print Pin Rate
Course: Main Course
Cuisine: American, Cuban
Keyword: cuban pork
Prep Time: 20 minutes
Cook Time: 10 hours
Total Time: 10 hours 20 minutes
Servings: 10
Calories: 392kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger

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
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.

How to Video:

Nutrition:

Calories: 392kcal | Carbohydrates: 7g | Protein: 45g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 151mg | Sodium: 367mg | Potassium: 891mg | Fiber: 1g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 18.3mg | Calcium: 88mg | Iron: 4.5mg
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    Filed Under: Dinner, Pork Tagged With: Crock pot, crockpot, cuban, dinner, pork roast, slow cooker

    Comments

    1. Philip A Eisenwasser says

      January 31, 2021 at 12:17 pm

      Do you think it will come out good if I add chopped up bell peppers and mushrooms in it

      Reply
      • Sarah Olson says

        January 31, 2021 at 3:57 pm

        I think those are great additions.

        Reply
    2. Mimi says

      January 14, 2021 at 1:45 pm

      Add this today….it was AMAZINGLY flavorful. I threw in the juices from my olives, and added some pasillo chilies that I had just fried for another recipe….definitely adds that smoky Mexico flavor.
      EXCELLENT, EXCELLENT. I cooked on high in my crock pot for the 5 hours.

      Reply
    3. Mallory says

      September 20, 2020 at 2:50 pm

      1 star
      The meat was super tender which was awesome. We weren’t a fan of the taste but maybe that was something I did wrong.

      Reply
    4. Candice says

      June 12, 2020 at 7:30 pm

      5 stars
      Made this and served it as a semi Cuban sandwich (minus ham). It was amazing! My house smelled delicious the whole day while I cleaned for the party. Served with fried plantains and mojitos.

      Reply
    5. Gail Sprague says

      August 19, 2018 at 11:41 am

      How many does thus serve?

      Reply
      • Candice says

        June 12, 2020 at 7:31 pm

        I served it as sandwiches for a group of 8 people and had plenty of leftovers

        Reply
    6. bob linke says

      February 6, 2018 at 5:47 am

      where would we find dried oregano leaves??? why not just use the powder???

      Reply
      • 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. 🙂

        Reply
    7. 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.

      Reply
      • Sarah Olson says

        February 5, 2018 at 5:03 pm

        Thanks for the tips Carlos. I will try next time.

        Reply
      • 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?

        Reply
        • Sharon Reyes says

          December 24, 2019 at 7:09 am

          Traditional Cuban sides include sweet plantains (maduros), yuca (a potatoe-like root), fried plantains, black beans with rice (white or yellow). Then, serve flan and Cuban coffee for dessert and you have a perfect Cuban meal!

          Reply

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