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!
Slow Cooker Cuban Pork
- 5.0 stars
- 15m
- 8h 45m
- 9h
Ingredients
- 1 small onion
- 1 small orange
- 2 tbsp. lime juice
- 2 tbsp. chicken stock
- 1 1/2 tsp. Dijon mustard
- 1 tbsp. raw honey
- 2 lb pork shoulder
- 2 tbsp. cornstarch
- 2 tbsp. avocado oil
- 2 tsp. sea salt
- 3 tsp. minced garlic
- 3/4 tsp. ground allspice
- 1 1/2 tsp. paprika
- 1 1/2 tsp. dried oregano
- 1/4 tsp. chili powder
- 1/4 tsp. cinnamon
- 1/4 tsp. fresh ground black pepper
- 1 pinch cayenne pepper
Instructions
- Peel and thinly slice onion; set aside.
- Zest and juice orange. In a small bowl, whisk together citrus juices, orange zest, chicken stock, Dijon mustard, and honey. Set aside.
- Cut pork into 2 inch chunks and pat dry with a paper towel.
- Place cornstarch in a wide shallow bowl. Roll pork in the cornstarch to coat evenly.
- Preheat a skillet (or slow cooker on the sauté function) over medium-high heat.
- Add avocado oil. Once hot, sear the pork on all sides until browned. Remove and set aside.
- Add onions and sea salt to the slow cooker and sauté until translucent.
- Transfer browned pork back to slow cooker and reduce heat to low.
- In a small bowl, mix garlic, allspice, paprika, oregano, chili powder, cinnamon, black pepper, and cayenne. Sprinkle the spice mixture over the pork. Stir to coat pork in spices.
- Pour citrus/honey/mustard mixture over top.
- Cover and cook on low for 8-9 hours. When tender, use two forks to shred the pork into the sauce. Mix well and let it sit for 10-15 minutes to absorb the flavors before serving.
Nutrition
- 527
- 40g
- 16g
- 2g
- 32g
- 11g
- 140mg
- 8g
- 1394mg
Michelle
juicy and flavorful. I made it as written. Not much prep time & good flavor.