Eclectic Recipes Crockpot Cuban Pork | Eclectic Recipes

Crockpot Cuban Pork

When I was in college, after I had put on that extra “freshman 15”, which in my case was actually a freshman 40, I decided to go vegetarian. It wasn’t for any other reason than to lose the extra weight I had put on. I made it a few weeks, and lost a little bit of weight, but my cravings did me in. Not hamburger or pizza cravings, but my cravings for pork. I could go without fried chicken, believe it or not, even juicy hamburgers, but it’s always that beautiful pulled pork, sweet ham and crisp salty bacon that I just can’t live without.

This pulled pork is my interpretation of one of my favorite little Cuban dive restaurant’s roast pork they have in their Cuban sandwiches. I make this in the slow cooker because it’s so easy. The marinade I use is basically Mojo, a sour orange and garlic meat marinade. To get the sour orange taste, I mix lemon or lime juice with orange juice. Alternatively you can just use sour oranges, but they aren’t always easy to find. You could even use grapefruit mixed with lime to get a similar result.

I served this with sweet Hawaiian rolls to make little Cuban pork sliders and a simple salad. I also made some fantastic Cuban sandwiches with this Cuban pork. You can find them here.

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Crockpot Cuban Pork

Ingredients:

2 lb pork shoulder
the juice of 2 oranges
the juice of 4 lemons or limes
1 teaspoon dried oregano
8 - 10 cloves garlic
1 medium onion, chopped
3 teaspoons dried, or 1/4 cup fresh cilantro
1 teaspoon salt
1 teaspoon freshly ground black pepper

Directions:

Add all ingredients to crockpot. Turn to high for the first hour, then turn to low for 6 - 8 hours.

Break pork apart with tongs or two forks and serve on fresh bread or with fresh vegetables or salad.

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