Slow Cooker Garlic Cuban Pork Recipes

SLOW COOKER CUBAN MOJO PORK

Steps:

• In a large skillet or in slow cooker if it has the saute feature, add the oil over medium high heat.
• Salt and pepper all sides of the pork and sear on all sides.
• In the slow coooker add orange juice, lime juice, garlic, cumin, oregano, red pepper flakes and bay leaves and mix.
• Add the pork to the slow cooker and spoon marinade over all the sides of the pork roast.
• Cook on low for 8 hours or 6 hours on high.
• For a thicker sauce remove some of the drippings and add in cornstarch and mix well with a fork or whisk.

SLOW COOKER CUBAN MOJO PORK

Steps:

• In a food processor or blender, combine all of the ingredients except for the pork shoulder and pulse until everything is finely chopped. If you do not have a food processor or blender, just finely chop the herbs and mince the garlic, then combine everything in a bowl and whisk together. Set aside about 1/3 cup of the mojo sauce for later and keep it in the fridge while the pork cooks.
• 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. While doing this, you can thicken the cooking juices remaining in the slow cooked using a slurry made from 1 tablespoon of cornstarch mixed with 1 tablespoon of water, if desired. Just stir it in, cover, and cook on HIGH for 20-30 minutes while browning the pork and shredded it.
• Pull the Cuban mojo pork apart using two fork or just by chopping with a large knife a few times to break it up into tender chunks. Drizzle with reserved mojo sauce, if desired, and serve with the remaining juices from the slow cooker.

SLOW COOKER CUBAN MOJO PORK RECIPE

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.

SLOW COOKER CUBAN PORK

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.

SLOW COOKER GARLIC CUBAN PORK

Steps:

• Cut the pork into pieces, about 1.5-2 inches each. Add the pork to the slow cooker with the garlic, orange juice, lime juice, oregano, cumin, salt, pepper, and bay leaf.
• Cook on low for 8 hours. Shred with two fork
• For a traditional Cuban meal, serve with white rice, black beans, fresh cilantro, and fresh limes.

PRESSURE COOKER GARLICKY CUBAN PORK

Steps:

• In a blender or mini food processor, combine the garlic, grapefruit juice, lime zest and juice, 2 tablespoons of the oil, brown sugar, oregano, cumin, and salt; process until blended. Transfer to a large bowl and add the pork and bay leaf; toss to combine. Marinate, covered, at room temperature for 1 hour (or refrigerate for up to 6 hours).
• Using the sauté function set on high if available, heat the remaining 1 tablespoon oil in the pressure cooker (or use a large skillet). Remove the pork from the marinade, reserving the marinade, and shake the meat to remove any excess liquid. Cook until it is browned on all sides, about 12 minutes (you will need to do this in batches, transferring the browned pork pieces to a plate as you go).
• When all the pork is browned, return the pieces to the pot along with any juices from the plate. (If you used a skillet, add 1 tablespoon water and use a wooden spoon to scrape the skillet well to include all the browned bits stuck to the bottom.) Add the reserved marinade to the pot. Cover and cook on high pressure for 80 minutes. Let the pressure release naturally.
• Remove the pork from the cooking liquid (jus). Taste the jus, and if it seems bland or too thin, boil it down either in the pressure cooker on the sauté setting or in a separate pot on the stove until it thickens slightly and intensifies in flavor, 7 to 15 minutes. Remove the bay leaf and add a bit of salt if necessary. If you'd like to degrease the jus, use a fat separator to do so, or just let the jus settle and spoon the fat off the top.
• Shred the meat, using your hands or two forks. Toss the meat with the jus to taste (be generous-1 1/2 to 2 cups should do it), and serve with cilantro, lime wedges, and hot sauce.

TERIYAKI PULLED PORK IN THE SLOW COOKER

Steps:

• Combine soy sauce, chicken broth, pineapple juice, brown sugar, sherry, honey, garlic, sesame oil, ginger, and red pepper flakes in a saucepan over medium heat. Whisk the cold water and cornstarch in a small bowl until you have a thin slurry, and add to the saucepan, stirring to incorporate.
• Bring sauce to a boil. Reduce heat and simmer to slightly thicken, stirring occasionally, 3 to 4 minutes. Remove teriyaki sauce from heat.
• Place pork roast in a slow cooker and pour teriyaki sauce over the top. Cook on Low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours.
• Remove the pork from the cooker and let rest for 5 minutes before shredding with 2 forks.
• Return the shredded meat to the pot, mix with the sauce, and let it warm up for about 5 minutes. Sprinkle with sesame seeds and serve.

SLOW COOKER MOJO PORK

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.