Conga Lime Pork in Crock Pot
Transform your weeknight dinners with this vibrant and flavorful Conga Lime Pork made effortlessly in a slow cooker. Featuring tender, fall-apart pork shoulder infused with a zesty marinade of freshly squeezed lime and orange juice, aromatic garlic, and warm spices like cumin and chili powder, this dish delivers a harmonious blend of tangy, smoky, and subtly sweet flavors. Slow-cooked to perfection with a touch of honey and savory chicken broth, the pork is shredded and bathed in its own luscious juices, ensuring every bite is juicy and delicious. Topped with fresh cilantro and served with lime wedges for a citrusy finish, this easy crock pot recipe is perfect for pairing with rice, tortillas, or roasted veggies. With minimal prep and bold Caribbean-inspired flavors, this dish is sure to be a family favorite!
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Recipe Information
Ingredients
- 3 lbs Pork shoulder (boneless)
- 0.5 cups Lime juice (freshly squeezed)
- 0.25 cups Orange juice (freshly squeezed)
- 2 tbsp Olive oil
- 4 pieces Garlic cloves (minced)
- 2 tsp Cumin (ground)
- 1.5 tsp Chili powder
- 1 tsp Paprika
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Honey
- 1 cups Chicken broth
- 2 pieces Bay leaves
- 0.25 cups Fresh cilantro (chopped, for garnish)
- 1 piece Lime wedges (for serving)
Instructions
Trim any excess fat from the pork shoulder and pat it dry with paper towels.
In a small bowl, mix together the lime juice, orange juice, olive oil, minced garlic, cumin, chili powder, paprika, salt, and black pepper to create a marinade.
Place the pork shoulder in a large resealable plastic bag or a shallow dish, and pour the marinade over it. Ensure the pork is evenly coated. Marinate in the refrigerator for at least 2 hours or overnight for best results.
When ready to cook, remove the pork from the refrigerator and let it rest at room temperature for 20 minutes.
Place the marinated pork into the crock pot. Pour any remaining marinade over it.
Add the honey, chicken broth, and bay leaves to the crock pot.
Cook on low heat for 8 hours or on high heat for 4–5 hours, until the pork is tender and easily pulls apart with a fork.
Remove the pork from the crock pot and shred it using two forks.
Return the shredded pork to the crock pot and mix it with the juices. Let it sit on warm for 15–20 minutes to absorb the flavors.
Discard the bay leaves. Garnish the pork with fresh chopped cilantro.
Serve hot with lime wedges on the side. Pair with rice, tortillas, or your favorite vegetables for a complete meal.
Nutrition Facts
Calories |
3927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.8 g | 387% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 3820 mg | 166% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 42.3 g | ||
| Protein | 252.2 g | 504% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4533 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
