How long it takes: 15 minutes of prep, 8 hours to marinate, 6 to 10 hours to slow cook Equipment you’ll need: slow cooker, large zip top bag Servings: 8 We love this tender pork served in a bowl with cilantro lime rice, black beans, and pico de gallo. Be sure to include a wedge of lime to squeeze over the contents of the bowl. Add fried plantains for a traditional Cuban dish. But don’t stop there! Cuban pork is absolutely perfect for Cuban paninis, or Cubanos. Layered with sliced ham, dill pickles, mustard, and Swiss cheese, and pressed into a crispy, buttery panini sandwich, you’ll be glad you made a really big batch of pork. Like any pulled pork, Cuban pork is wonderful piled on a bun or wrapped in a tortilla with lots of toppings, too. So versatile and delicious, you’ll find yourself turning to this easy recipe often. It’s perfect for game day or tailgate parties! Not crazy about pork? Or maybe you don’t have all day to slow cook. Try one pan Cuban chicken and rice. The fresh pineapple salsa is so yummy! Actually the salsa is really good with this pulled pork, too. The base of the marinade is freshly squeezed lime juice and orange juice. The acid from the citrus helps to tenderize the meat. Garlic, oregano, cumin and bay leaves give it plenty of traditional Cuban flavor. Marinating the pork overnight and slow cooking it for hours makes the meat so tender it will melt in your mouth.
How To Make Crockpot Cuban Pork
Make the marinade. Combine the marinade ingredients (lime juice, orange juice, water, minced garlic, dried oregano, ground cumin, salt, pepper, and 2 bay leaves) in a mixing bowl or large measuring cup. Helpful Hint: Before adding the marinade, pierce the meat deeply in several places to allow the flavor to seep into the meat. Marinate pork. Put the pork and the marinade into a sturdy zip top bag and set the bag in a pan or dish in the fridge. You don’t want to take any chances of the raw meat dripping into your fridge and making a big mess! Marinate the pork overnight. Cook the pork. In the morning, empty the contents of the bag, including the marinade, into your crockpot, add a bunch of sliced onions on top, and get it cooking. Slow cook for ten to twelve hours on Low, or five to six hours on High. Shred the pork. When the pork is fall-apart tender, remove it from the slow cooker, shred it, and put it back into the pot to keep warm. The tender shredded meat is ready to add to whatever dish you’re preparing, whether it’s a bowl with rice and beans, or on sandwich, panini, or tortilla.
Ingredient Notes
Boneless Pork Shoulder: Look for one that is about 3 pounds. If you can’t find boneless, bone-in will also work, you’ll just need to remove the bone when it has finished cooking. Onion: Look for a nice big one! You’ll slice this and place it on top of the pork to flavor it as it cooks. Freshly Squeezed Lime and Orange Juice: The citrus juices infuse the pork and give it incredible flavor. Seasonings & Spices: You’ll need fresh garlic, dried oregano, ground cumin, bay leaves, salt and pepper.
Make-Ahead Ideas
Make Cuban pork ahead of time so it will be ready to use for a variety of meals. Either refrigerate or freeze it in serving size containers to use later.
Storage & Reheating Tips
Refrigerate: Cuban pork will keep in the refrigerator for up to four days. After it’s cooled down a bit, refrigerate it in a tightly sealed container. Freeze: You can also freeze it for up to 3 months, or even more. Thaw overnight in the fridge. Reheat: Put the pork in a heavy pan and reheat it over low heat on the stovetop until it’s heated through, adding a little chicken broth if it seems dry. It can also be reheated in your slow cooker To reheat individual-sized portions, you can use the microwave but it may dry out the meat slightly.
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #22 or Meal Plan #88. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
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