SLOW COOKER CUBAN STYLE PORK ROAST
Delicious Cuban flavors come together in this juicy pork roast!
Provided by Erin, The $5 Dinner Mom
Categories Main Course
Number Of Ingredients 9
Steps:
- Spray your slow cooker with nonstick cooking spray.
- Place the pork loin in the slow cooker.
- In a small bowl, mix all the remaining ingredients.
- Pour the herb and spice mixture over the pork loin.
- Cover with the lid and set to low. Cook for 4 hours or until internal temperature reaches 150 degrees. Allow the pork to rest for 3 minutes before slicing and serving.
- Prepare rice as directed on package.
- Prepare fresh veggies.
- Serve Slow Cooker Cuban Style Pork Roast with sides of rice and veggies.
SLOW COOKER CUBAN PORK
This is from an authentic Cuban recipe site, although I couldn't tell you how "authentic" it is, considering I have never been to Cuba. Serve with black beans and rice. Authentic or not, however, this recipe is amazing, especially the second day on a Cubano sandwich!
Provided by duetfreak
Categories World Cuisine Recipes Latin American Caribbean
Time 10h30m
Yield 12
Number Of Ingredients 10
Steps:
- Cut pork loin into 3 equal pieces.
- Turn a slow cooker to Low. Add orange juice, lime juice, lemon juice, and peppercorns, then add onion.
- Mix garlic, salt, and oregano into a paste and rub all over pork pieces. Place pork in the slow cooker.
- Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.
Nutrition Facts : Calories 298.2 calories, Carbohydrate 7.6 g, Cholesterol 89.6 mg, Fat 15.4 g, Fiber 0.9 g, Protein 31.3 g, SaturatedFat 5.8 g, Sodium 1176.1 mg, Sugar 2.8 g
CROCK POT CUBAN PORK ROAST
Make and share this Crock Pot Cuban Pork Roast recipe from Food.com.
Provided by Audrey M
Categories Roast Beef
Time 10h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- To prepare marinade for pork roast mix together fruit juices, water, garlic, oregano, cumin, salt, pepper, and bay leaves in a small mixing bowl.
- If necessary, trim fat from pork roast.
- With a large meat fork, pierce meat several times.
- Place roast in a large Ziploc bag; add marinade.
- Marinade in refrigerator for 6 to 24 hours; turning several times.
- Place onion in bottom of slow cooker topped with meat and marinade.
- Cook on low for 10 to 12 hours or High 5 to 6 hours.
- Remove meat from slow cooker and cool slightly before carving.
- Skim fat from gravy.
- Shred meat; remove onions with a large slotted spoon and add meat.
- Remove bay leaves and discard.
- Serve meat in flour tortillas with small bowls of gravy.
Nutrition Facts : Calories 472.3, Fat 36.7, SaturatedFat 12.7, Cholesterol 128.9, Sodium 240.9, Carbohydrate 3.1, Fiber 0.3, Sugar 1.4, Protein 30.6
SLOW COOKER CUBAN PORK
Add some variety to your menu with this "dump it and forget it" Slow Cooker Cuban Pork. It's full of flavor and makes great leftovers, too!
Provided by Nicole Burkholder
Categories Dinner
Time 6h10m
Number Of Ingredients 12
Steps:
- Use a paring knife to cut a few slits in the top of the pork shoulder.
- Place the sliced onion on the bottom of the crockpot. Add the pork shoulder to the crockpot.
- In a medium sized mixing bowl, combine the remaining ingredients, except the bay leaf, and pour over the pork shoulder in the crockpot. Place the bay leaf on top of the pork. This will make it easier to find and remove later.
- Cook the pork on high for 5-6 hours or on low for 8-9 hours, until fork tender. (see notes for option to brown pork before shredding)
- When the pork is done, discard the bay leaf. Remove the pork from the crockpot and shred with 2 forks.
- Return the pork to the crockpot on top of the juices (see notes for option to thicken the sauce first)
- Serve the shredded pork with rice. Also pairs nicely with cilantro lime rice.
Nutrition Facts : Calories 207 kcal, Carbohydrate 5 g, Protein 21 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 70 mg, Sodium 373 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g, ServingSize 1 serving
SLOW COOKER MOJO PORK
A Cuban-style pork roast marinated and cooked low and slow. Normally bitter oranges are used but they can be hard to find. To make it easy I subbed limes and oranges, using both the juices and the zest. Serve with black beans and white rice for a complete meal. Plan ahead because this roast is marinated from 6 hours to overnight.
Provided by Yoly
Categories World Cuisine Recipes Latin American Caribbean
Time 13h25m
Yield 16
Number Of Ingredients 13
Steps:
- Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
- Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
- Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 3 g, Cholesterol 64.9 mg, Fat 27.1 g, Fiber 0.3 g, Protein 14.9 g, SaturatedFat 8 g, Sodium 1535.9 mg, Sugar 1.4 g
CUBAN-STYLE ROAST PORK
Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.
Provided by Michele Kerr Fielding
Categories World Cuisine Recipes Latin American Caribbean
Time 2h48m
Yield 8
Number Of Ingredients 11
Steps:
- Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
- Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
- Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
- Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
- Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).
Nutrition Facts : Calories 265.1 calories, Carbohydrate 2.1 g, Cholesterol 85.5 mg, Fat 14.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 4.1 g, Sodium 539.9 mg, Sugar 0.6 g
SLOW COOKER PORK ROAST
I tried this cut of meat when it was on sale, and for lack of any other ideas I took suggestions from the back of the label, with a few tweaks (like making gravy). This is a very popular dish at our house, and it could not be easier! Instead of rubbing the roast with the onion soup mix and then adding the cranberry sauce, you can also just mix the onion soup mix with the cranberry sauce and pour the whole mixture over the roast.
Provided by LawrenceKansasPerson
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 6
Steps:
- Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
- Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
- Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.
Nutrition Facts : Calories 405.9 calories, Carbohydrate 32.6 g, Cholesterol 91.6 mg, Fat 19 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 8 g, Sodium 506.3 mg, Sugar 18.4 g
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