Crockpot Cuban Pork

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.

crockpot pork

recipe photo

Yield: Serves 4

Crockpot Cuban Pork

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5.00 stars (1 reviews)
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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


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.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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  14 Responses to “Crockpot Cuban Pork”

  1. Paula - bell'alimento — March 23, 2012 @ 5:07 pm

    I just drooled on my keyboard! Want. Now.

  2. doodles — March 23, 2012 @ 5:27 pm

    this is my go to weekend too bust to cook meal…………we have it often since we lived in Miami and the Keys for 25 years I like to caramelize the onions but just a preference.

    • Angie — March 23, 2012 @ 5:30 pm

      wow, I have to try it with caramelized onions next time, thanks for the great tip!

  3. doodles — March 23, 2012 @ 5:42 pm

    you have a wonderful food blog……found you thru Paul on Pinterest.

    BTW I would kill (not literally 😉 ) for a dozen or so loaves of cuban bread………….sigh

  4. Belinda @zomppa — March 24, 2012 @ 9:21 am

    Freshman 40…doh…yeah, my girlfriends still remember me outeating the football players. =) Looks so wonderfully and perfectly tender!

  5. Jessica @ How Sweet — March 24, 2012 @ 2:35 pm

    I am so totally making this! We love pulled pork so much.

  6. katie — March 26, 2012 @ 9:18 am

    Oh my–I must give this a try asap! this looks amazing.

  7. this looks SOO good. i am a big fan of cuban food being a FL girl myself 🙂 love your blog, all the recipes look delectable and images are gorgeous!

  8. Aisha — April 26, 2012 @ 4:12 pm

    can orange juice be used instead of oranges? and, if you keep kosher what type of meat can be substituted for pork shoulder – what about beef or chicken? Thanks!

  9. Shelly — April 28, 2012 @ 6:50 pm

    I made this last night for dinner and my 19 month old daughter who hardly eats anything scarfed this down! Thanks for such a great recipe!

  10. Maria C — September 24, 2012 @ 7:26 pm

    WOW – Rarely do I get a two thumbs up from EVERYONE in my family. This receipe did it. It was delicious!!!!

  11. Naomi — October 18, 2012 @ 9:25 pm

    This was delicious and so easy! I’m a Miami girl w/ a Cuban boyfriend and we both highly approve. I added cubanelle peppers and red pepper flakes and used orange juice instead of oranges. We served this in flour tacos and it was awesome!

  12. — August 11, 2013 @ 10:28 am

    I blog quite often and I truly appreciate your content.
    This article has really peaked my interest. I am going to bookmark your site and keep checking for new
    details about once per week. I opted in for your RSS feed too.

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