There’s a reason pulled pork is always one of the top slow cooker recipes. Cuban flavors add a nice flair to this healthy & easy recipe.
My Father doesn’t eat red meat so growing up my Mom didn’t cook it that often. Then I married a man who doesn’t eat pork (except for bacon of course) so by default I don’t really cook it a lot either. Which is a shame because like chili and roasts, I pulled pork was made to be cooked in the slow cooker!
This is a play on my Slow Cooker Garlic Citrus Chicken, which is a play on Cuban mojo marinade. A ‘play on’ a ‘play on’. Yup. It’s pretty much almost (there are a couple new additions) the exact same ingredients but with different measurements and over pork instead of chicken. Yes, you can substitute chicken here; I would go with boneless, skinless chicken thighs.
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 your meat is tough, keep cooking it until it shreds easily.
I used my shredder claws to shred my meat:
- 2–3 lbs pork shoulder
- 1 small yellow onion, sliced
- 1/4 cup fresh cilantro, chopped (more for garnish)
- 1/4 cup orange juice
- 3 tbsp lime juice
- 1 1/2 tsp extra-virgin olive oil
- 3 garlic cloves, roughly chopped
- 2 tsp oregano
- 1 1/2 tsp chili powder
- 1 1/2 tsp cumin
- 1 1/2 tsp paprika
- 1/2 tsp salt
- In a small bowl, whisk together sauce ingredients.
- Add pork and onion to the bottom of the slow cooker.
- Pour sauce on top. Cook high 4-5 hours, low for 8-10.
- Remove pork from the slow cooker. Shred & place pork back in until ready to serve.
You can serve this pulled pork so many different ways. In tortillas or lettuce wraps, in salads, enchiladas, or with a side dish of your choice.
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