On the day you make this Cuban slow cooked pork for dinner, make sure you have plans to be out of the house or you will be tempted to eat it for lunch (want to guess how we know?).
Slow cooked in a citrus marinade mixed with warm spices, the long cook time makes this pork tender and juicy. Serve with fried plantains for a fun side dish!
Cuban Slow Cooked Pork
- 8h 45m
- 2 lb pork shoulder
- 1 1/2 tsp. Dijon mustard
- 3/4 tsp. ground allspice
- 1 tbsp. coarse sea salt
- 1 1/2 tsp. paprika
- 1 1/2 tsp. oregano
- 1/4 tsp. chili powder
- 1/4 tsp. cinnamon
- 1/4 tsp. fresh ground black pepper
- 1 pinch cayenne pepper
- 2 tbsp. coconut oil
- 1 small onion
- 3 cloves garlic
- 1 tbsp. raw honey
- 1/2 orange
- 1 limes
- 2 tbsp. chicken stock
- Rub the pork roast all over with the Dijon mustard.
- Combine the sea salt, allspice, paprika, oregano, chili powder, cinnamon, black pepper, and cayenne in a wide shallow bowl.
- Roll pork in spice mixture to liberally coat. Leave pork in bowl, cover, and refrigerate overnight.
- Preheat slow cooker on high.
- Slice onions thinly and mince garlic; set aside.
- Zest and juice orange. Juice limes. In a small bowl, whisk citrus juices, orange zest, chicken broth and honey.
- Heat a large, heavy-bottomed pan over medium high heat and add the coconut oil.
- Place the roast in the skillet and brown on all sides. Transfer to slow cooker and reduce heat to low.
- Place the onions and garlic on top of the pork. Pour citrus/honey mixture over pork.
- Cover and cook on low for 8-9 hours.
- When tender, use two forks to shred pork into the sauce.