Slow Cooker Cuban Pork Recipes

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SLOW COOKER CUBAN MOJO PORK RECIPE



Slow Cooker Cuban Mojo Pork Recipe image

Citrus and garlic are slow cooked all day with a pork shoulder, this makes a tender and flavorful shredded pork.

Provided by Sarah Olson

Categories     Main Course

Time 10h20m

Number Of Ingredients 11

5 lbs pork shoulder
2 Tbsp. olive oil, (extra virgin)
1 lemon
1 lime
1 orange
1 Tbsp. dried oregano ((leaf, not ground))
1 Tbsp. ground cumin
10 garlic cloves, (minced)
1 tsp. salt
1/2 tsp. pepper
1 white onion, (cut into rounds)

Steps:

  • Add the pork shoulder to the slow cooker. Using a small knife cut slits into the pork, about an inch down.
  • In a large bowl add the olive oil. Cut the lemon, lime and orange in half. Squeeze the juice out of the citrus into the bowl. Add the oregano, cumin, garlic, salt and pepper. Whisk until combined.
  • Pour the mixture over the pork roast. Using a spatula squish the garlic and sauce into the pork.
  • Add the onion rounds.
  • Cover and cook on LOW for 10 hours without opening the lid during the cooking time.
  • Shred the meat with 2 forks and remove the bone. I left about half of the juices with the meat to keep it moist.

Nutrition Facts : Calories 392 kcal, Carbohydrate 7 g, Protein 45 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 151 mg, Sodium 367 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SLOW COOKER CUBAN PORK



Slow Cooker Cuban Pork image

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

1 (5 pound) boneless pork loin, trimmed and silver skin removed
1 cup orange juice (such as Simply®)
½ cup lime juice
½ cup lemon juice
14 whole black peppercorns
1 large onion, finely chopped
1 head garlic, peeled and pressed
2 tablespoons kosher salt
1 teaspoon kosher salt
1 tablespoon dried oregano

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

SLOW-COOKER CUBAN PORK



Slow-Cooker Cuban Pork image

Provided by Food Network Kitchen

Categories     main-dish

Time 7h25m

Yield 4 servings

Number Of Ingredients 12

1 onion, sliced
1 red bell pepper, sliced
1/2 cup fresh cilantro (leaves and tender stems), roughly chopped, plus more for topping
6 cloves garlic, finely chopped
1 tablespoon plus 1 teaspoon extra-virgin olive oil
4 bone-in pork chops (3/4 inch thick; about 2 1/4 pounds)
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
2 oranges, halved
1 cup white rice
1/2 cup frozen peas
1 tablespoon white wine vinegar

Steps:

  • Toss the onion, bell pepper, cilantro and garlic with 1 tablespoon olive oil in a 6- to 8-quart slow cooker. Rub the pork chops with the cumin, 3/4 teaspoon salt and several grinds of pepper; add to the slow cooker. Drizzle with the remaining 1 teaspoon olive oil, squeeze in the juice of 1 orange and add the squeezed orange halves. Cover and cook on low until the pork is very tender, 7 to 8 hours.
  • Cook the rice as the label directs, sprinkling the peas on top of the rice during the last 3 minutes of cooking. Remove the pork chops to a bowl; discard the bones and orange halves and shred the meat with 2 forks. Stir the vinegar and the juice of 1/2 orange into the slow cooker. Season with salt and pepper; add the juice from the remaining 1/2 orange to taste.
  • Return the pork to the slow cooker. Fluff the rice with a fork, stirring in the peas. Serve the pork with the rice; top with cilantro.

CUBAN SANDWICH WITH SLOW-COOKER PULLED PORK



Cuban Sandwich with Slow-Cooker Pulled Pork image

Provided by Valerie Bertinelli

Categories     main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 13

3 pounds boneless pork shoulder
1/2 teaspoon ground cumin
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
3 tablespoons fresh orange juice
1 tablespoon fresh lime juice
Four 6-inch-long soft sub loaves, split
About 3 tablespoons mayonnaise
About 3 tablespoons yellow mustard
4 ounces thinly sliced ham
6 ounces sliced Swiss cheese
1 cup dill pickle chips
About 2 tablespoons unsalted butter

Steps:

  • Rub the pork all over with the cumin, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Place in a slow cooker and drizzle with the orange and lime juices. Cook on high heat until the meat is tender and falling apart, 6 hours. Transfer to a cutting board and coarsely shred.
  • Spread one side of each loaf with mayonnaise and the other with mustard. Build the sandwiches with the pulled pork, ham, Swiss and pickles (you will have some pulled pork left over).
  • Melt 1 tablespoon of the butter in a large skillet over medium heat. Place 2 of the sandwiches in the skillet and cover with another skillet, weighing it down with a heavy can or pot. Cook until golden brown, about 4 minutes. Turn the sandwiches over, replace the top skillet and continue to cook until the other side is golden brown and the cheese is melted, about 3 minutes more. Repeat with the remaining sandwiches, adding the remaining butter to the skillet.

SLOW-COOKER CUBAN PULLED-PORK PANINI SANDWICHES



Slow-Cooker Cuban Pulled-Pork Panini Sandwiches image

Cuban pulled pork-or lechon asado-meets traditional Cuban ham and Swiss sandwiches in these zesty, melty paninis. The pork absorbs loads of flavor while slow cooking in a garlic- and citrus-infused mojo sauce, which ultimately makes for one amazing hot sandwich. Unless you live in south Florida, Cuban bread will probably be rather difficult to come by. So use whatever type of bread tickles your fancy, and if you can't find a loaf that measures 2 feet (61 cm) long, two smaller loaves (about 12 ounces [340 g] each) of Italian or French bread, or even individual hoagie rolls, would work beautifully instead. Just make sure to start and end your sandwich layers with Swiss, since the cheese is what ends up holding together an otherwise messy panini.

Provided by Samantha Skaggs

Categories     Slow Cooker     Sandwich     Florida     Pork     Ham     Swiss Cheese     Pickles

Yield Serves 6-8

Number Of Ingredients 15

3 lb (1.6 kg) boneless pork butt roast, trimmed
10 cloves garlic, minced
1/2 cup (120 ml) freshly squeezed orange juice
1/4 cup (60 ml) freshly squeezed lime juice
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (3 g) dried oregano
2 teaspoons (5 g) ground cumin
1/2 tablespoon (18 g) House Seasoning (see Cooks' Note)
Salt and freshly ground black pepper, to taste
1 (2-foot [61-cm] long) Cuban bread loaf, submarine sandwich roll, Italian bread loaf or French bread loaf
Prepared yellow mustard, as needed
2 (8-oz [227-g]) packages sliced Swiss cheese, divided
2 cups (286 g) sliced dill pickles
1 (8-oz [227-g]) package thinly sliced ham
4 tablespoons (60 ml) melted butter

Steps:

  • Pierce the pork roast all over with a small knife. Place the pork in the bottom of a large slow cooker. In a medium bowl, combine the garlic, orange juice, lime juice, olive oil, oregano, cumin and House Seasoning. Pour the mixture over the pork and rub it into the meat, turning to evenly coat it. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the pork is extremely tender.
  • Transfer the pork to a cutting board. Remove and discard the fat and use 2 forks to pull the pork into chunks. Use a large spoon to skim the fat from the surface of the liquids in the slow cooker. Return the pulled pork to the slow cooker and stir well. Taste the meat and adjust the seasoning, adding salt and pepper, if desired. Cover the slow cooker and cook on high for 15 to 30 minutes, so that the pork can further absorb the flavors of the cooking liquids while you prepare the sandwich ingredients.
  • To assemble the sandwich, slice the loaf of bread in half horizontally. Spread a thin layer of mustard on the bottom half of the bread and then layer 1 package of the Swiss cheese, all of the pickle slices, all of the ham slices and a generous amount of pulled pork. Top the pork with the remaining 1 package of Swiss cheese and place the other half of the bread loaf on top of the Swiss cheese.
  • Use a serrated knife to cut the loaf into approximately 6-inch (15-cm) lengths. Brush both sides of each sandwich with the melted butter and cook the sandwiches in a panini press or a hot skillet until the cheese melts and the exterior gets toasty. If you are cooking the sandwich in a hot skillet, cover the top of the sandwich with aluminum foil and place a heavy pot or cast iron skillet on top of the foil. Flip the sandwich once the bottom is toasted and toast the other side. Cut the sandwich into slices and serve hot.

SLOW COOKER CUBAN PORK



Slow Cooker Cuban Pork image

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

3 pounds pork shoulder
1 onion (sliced thin)
½ cup orange juice
½ cup fresh lime juice
6 cloves garlic (crushed)
2 tablespoons olive oil
1 ½ teaspoon cumin
1 teaspoon salt
1 teaspoon oregano
¼ teaspoon crushed red pepper flakes
¼ teaspoon black pepper
1 bay leaf

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



Slow Cooker Mojo Pork image

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

1 (4 pound) pork butt roast
1 ½ teaspoons salt
1 teaspoon ground black pepper
¾ cup freshly squeezed orange juice
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
¼ cup chopped cilantro
6 cloves garlic, pressed
2 oranges, zested
1 lime, zested
2 bay leaves
2 teaspoons dried oregano
1 teaspoon ground cumin

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 SLOW-COOKER PORK CHOPS



Cuban Slow-Cooker Pork Chops image

This recipe is courtesy of my Mother-in-law. It's the easiest, most delicious crock pot recipe ever. Normally I shy away from canned ingredients, but the sofrito has so much flavor, it really doesn't need anything else. I serve the chops with a side of brown rice.

Provided by Diet It Up

Categories     Stew

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 5

6 center-cut pork chops, bone-in
1 (12 ounce) jar sofrito sauce, Goya
1 (15 ounce) can tomato sauce
1/2 cup water
1 cup pimento-stuffed green olives

Steps:

  • Layer the pork chops in a crock pot.
  • Combine sofrito, tomato sauce and water in a bowl. Pour over the chops.
  • Set the crock pot for 6 hours on the low setting.
  • Add the olives to the sauce before serving.

CROCK POT CUBAN PORK ROAST



Crock Pot Cuban Pork Roast image

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

1/4 cup lime juice
1/4 cup grapefruit juice
1/4 cup water
3 minced garlic cloves
1 teaspoon crushed dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
4 lbs boneless pork shoulder
1 cup sliced onion
flour tortilla

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

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From fromfoodiewithlove.com


SLOW COOKER CUBAN MOJO PORK - THE SCHMIDTY WIFE
2022-05-16 Instructions. Begin by carefully cutting the pork butt into 4 equal sized pieces. Add them to the crockpot. In a mixing bowl add the orange juice, lime juice, salt, cumin, oregano, and garlic. Mix together to make a sauce. Cover the pork pieces with the sauce. Cover and cook on LOW 6 to 8 hours until tender.
From theschmidtywife.com


SLOW COOKER CUBAN MOJO PORK - BELQUI'S TWIST
Blend. Add olive oil and blend again. Cover the pork with the mojo sauce making sure to get into any crevices. Move pork into slow cooker and drizzle any leftover sauce over the pork. Slow cook for 5 to 6 hours on HIGH or 9 to 10 hours on LOW. Right before pork is done, preheat oven to 400º degrees. Once pork is done, carefully place the pork ...
From belquistwist.com


SLOW COOKER CUBAN MOJO PORK - HOUSE OF NASH EATS
2019-02-06 Place the pork shoulder in the slow cooker and pour the mojo sauce over it. Cover and cook on HIGH for 5-6 hours or on LOW for 8-10 hours. When the pork is fully cooked and tender, carefully transfer it to a baking sheet and bake in a 400 degree F oven for 15-20 minutes until browned on top.
From houseofnasheats.com


SLOW COOKER CUBAN PORK - SUPER HEALTHY KIDS
Pour in orange juice and juice from the lime (about 1 1/2 tablespoons worth); bring to a boil. Deglaze the pan by stirring and scraping up any browned bits on the bottom of the pan.
From superhealthykids.com


SLOW COOKER CUBAN PORK WITH BLACK BEANS AND RICE
2016-10-22 Cover and dook on LOW for 6-8 hours, or until you can easily shred the meat with a fork. Remove and discard the bay leaf and shred the meat into the cooking juices. Meanwhile, prepare the Easy Cuban-Style Black Beans. Prepare the rice according to package directions, using chicken or vegetable broth in place of water.
From fromvalerieskitchen.com


SLOW COOKED TENDER SHREDDED CUBAN PORK - SWEET RUSTIC BAKES
2019-10-15 Mix all dry spices together in a small bowl. Cover the entire pork butt with dry spice mix. Rub the spices in firmly. Be sure to coat the sides and ends of the roast, not just the top and bottom. Place pork into slow cooker. Cover with lid and let cook for 5-6 hours on high. Cook until pork shreds easily with fork.
From sweetrusticbakes.com


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