There’s a reason pulled pork is one of the top slow cooker recipes. It was made for it, no? Cuban spices add a nice flair to this crock-pot dish.
THANK YOU to my friend Rose over at The Slow Cooking Housewife for her Cuban pulled pork recipe. Pork is not my strong point. I love pork but since my Jewish husband doesn’t eat pork (except for bacon) I find myself not cooking it as frequently as I would like. I’ve been meaning to make a crock-pot pulled pork for some time and when I saw my Rose post this on her IG page I knew I had my recipe. The only change I made to Rose’s recipe is that I halved it and I used pork chops instead of a loin. Ironically I couldn’t find a pork loin at my local grocery (??) however I did find 2 pounds worth of boneless pork chops from Farmer John. That’ll do pig. That was a Babe reference BTW.
You know the type of recipes that have your house smelling amazing when you get home? This is one of those recipes. You’ll know the meat is done with is shred easily with a fork.
If you’ve been following this blog over the last week then you’ve seen these Japanese Murasaki sweet potatoes from Melissa’s Produce several times now. I did buy 5 pounds…they’re that good. I steamed a couple sweet potatoes in my Oster steamer for about 25 (until soft) and stuffed them with the shredded pulled pork, diced tomatoes, jalapenos and some more fresh cilantro.
- 2 lbs pork shoulder cut into 4-inch pieces or boneless pork chops
- 1 small yellow onion, chopped
- 1 tbsp lime juice
- 4 garlic cloves, roughly chopped
- ¼ cup orange juice
- 1 tbsp dry oregano
- 1½ tsp chili powder
- 1½ tsp cumin
- 1½ tsp paprika
- ½ tsp salt
- ¼ tsp red pepper flakes
- 2 tbsp fresh cilantro chopped
- Add chopped onion to the bottom of slow cooker.
- Add pork shoulder.
- Add sliced limes and chopped garlic.
- In a small bowl or measuring cup mix orange juice, oregano, chili powder, cumin, paprika and red pepper flakes.
- Pour over ingredients in slow cooker.
- Add fresh chopped cilantro.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours.
- Discard extra liquid with a spoon or ladle.
- Shred pork.
The leftovers got mashed up with some Yucatan guacamole.