Slow Cooker Cuban Pork
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This simple Slow Cooker Cuban Pork recipe comes together easily with a quick blended wet rub in the slow cooker. Make it with pork shoulder or Boston butt, or use a pork loin for a leaner alternative!
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Easy Cuban Pork
This quick and easy Slow Cooker Cuban Pork takes all the work out of making succulent and delicious Cuban style pork! Simply make super fast wet rub in your food processor, rub iit into the pork, and let the slow cooker do all the heavy lifting!
With an herb and citrus flavor profile, this shredded and juicy Cuban style pork is great in Cuban Sandwiches, Cuban Egg Rolls, or over rice for an easy weeknight meal!
For an extra flavor and texture boost, crisp up the finished pork in a frying pan or under your oven’s broiler for a few minutes to give it some delicious browning after its fall apart tender!
What goes into the wet rub for the Cuban pork?
To make the flavorful rub for this Cuban style slow cooker pork, you will need:
- Coarse kosher salt
- Ground black pepper
- Garlic powder
- Onion powder
- Ground cumin
- Dry oregano
- The zest of one orange
- The zest of one lime
- 1 bunch fresh cilantro
- 4 scallions, roots removed
- Olive oil
- Minced garlic
Preparing the pork
All you need to do to make the rub is throw everything into your food processor (or blender) and pulse until well combined and smooth. The flavorful rub then gets slathered onto the pork. After 8 hours in the crockpot, the rub mixes with the pork juices and citrus to make the flavorful sauce the pork is tossed in!
How long do you cook the Cuban Mojo pork?
This easy crockpot pork can be cooked on low for 8 hours, preferably. If you’re in a hurry, you can do 4-6 hours on high heat as well.
Alternatively, you could also do this Cuban Pork in a dutch oven, or in a pressure cooker. To make in a dutch oven, 3 hours covered at 350 degrees in the oven should do the trick. For a pressure cooker, about an hour with a natural release is what I would recommend.
Making the pork
Add all rub ingredients to the bowl of a food processor. Blend until smooth, pressing down sides with a spatula as needed.
Add the citrus juice to slow cooker. Rub the pork and place in the slow cooker, fat side up, with the citrus juice. Cook on low for 8 hours.
Once fork-tender, remove pork to a cutting board, and shred with 2 forks. Add pork back to crockpot, and toss to combine with juices.
What cut of pork should I use?
You can use pork shoulder, Boston butt or loin for this recipe! Pork shoulder and butt will yield a juicier, more succulent shredded pork due to the higher fat content. However, the pork loin is just as delicious, and is a leaner option.
Using a pork loin
To use a loin, make sure that you check the meat a bit earlier in the cooking process. Pork loin is a much leaner cut of meat. Because of this, it will cook quicker and dry out faster. Once the meat is easily shredded with a fork, it’s finished!
Tools for great Cuban pork
A 5-7 quart slow cooker or Crockpot.
A food processor or high powered blender, for making the wet rub for the pork.
A good set of tongs for retrieving the cooked pork.
A couple forks, for shredding the finished pork.
A good quality zester.
A citrus juicer, for easily extracting the lime and orange juices.
Tips for perfect Crockpot Pork
Keep it fat side up
If using a pork shoulder or Boston butt, keep the meat fat side up while cooking. This way, it bastes itself as it cooks, keeping it extra juicy.
Blend your wet rub well
Make sure all the ingredients are well blended and smooth before generously rubbing the pork with the mixture. This will ensure your get even flavor.
Leave it alone
Once the pork and juices are in the Crockpot- leave it alone! Don’t peak, which will just slow down the cooking process.
In a hurry? Adjust the temperature!
If you want the pork to cook a bit faster, you can do this recipe on high heat instead. Just be sure to cook it for at least 5 hours, and up to 6 for best results and tenderness.
Want a little extra flavor? Save back some marinade!
If you want a little extra citrus and herb flavor, save back a bit of the marinade, and serve it alongside the finished pork. This works great for tacos, and a little bit goes a long way!
Aside from the obvious Cuban Sandwich, this pork is great as a main course with rice, potatoes or veggies, and also works really well in quesadillas. I use this pork to make my Cuban Sandwich Melts, which are a hit every time! This pulled pork would also work great for a simple hot sandwich, or in tacos or nachos!
Crisping the finished pork
This pork also benefits from a quick crisping in a pan or under your oven’s broiler. No fat needed if you are using a Boston butt or pork shoulder.
You can store any leftover pork in an airtight container in the refrigerator for up to 4 days. You can also freeze the pork in resealable freezer bags! Just don’t keep it in there for more than 2 months!
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Slow Cooker Cuban Pork
- 5-6 lbs pork shoulder, pork butt or pork loin
- the juice of 2 medium oranges
- the juice of 3 limes
- 1/2 tbsp coarse kosher salt
- 1 tsp fresh ground black pepper
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 2 tbsp ground cumin
- 1 tbsp dry oregano
- the zest of one orange
- the zest of one lime
- 1 bunch fresh cilantro
- 4 scallions
- 1/2 cup olive oil
- 1 tbsp minced garlic
- Add all rub ingredients to the bowl of a food processor. Blend until smooth, pressing down sides with a spatula as needed. 2. Add the citrus juice to slow cooker. 3. Rub the pork and place in the slow cooker, fat side up, with the citrus juice. 4. Cook on low for 8 hours. 5. Remove pork to a cutting board, and shred with 2 forks. 6. Add pork back to crockpot, and toss to combine with juices.
Looking for more great dinner recipes?
Why not try my Marinated Pork Chop Bánh mì Ciabatta Sandwiches, Slow Cooker Italian Shredded Pork, Spicy Muffuletta Oven Panini, or Great Grandma’s Sloppy Joe!
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