Crock Pot Cuban Pork Roast
Infuse your kitchen with the vibrant flavors of the Caribbean with this Crock Pot Cuban Pork Roast! This slow-cooked masterpiece combines tender pork shoulder with a zesty marinade of fresh orange and lime juice, garlic, cumin, and oregano. The pork is simmered to perfection over a bed of sweet onions, bay leaves, and a splash of chicken broth, creating a melt-in-your-mouth texture that’s impossible to resist. The best part? It’s a set-it-and-forget-it recipe, making it perfect for busy weeknights or meal prepping. Serve it shredded with a drizzle of its rich pan juices over rice and beans, or stuff it into sandwiches and tacos for a Cuban-inspired feast. With minimal prep, maximum flavor, and versatile serving options, this slow cooker Cuban pork roast is bound to be a dinner-table favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 lbs Pork shoulder (boneless or bone-in)
- 0.5 cup Orange juice (freshly squeezed preferred)
- 0.25 cup Lime juice (freshly squeezed)
- 2 tbsp Olive oil
- 6 cloves Garlic (minced)
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 2 tsp Salt
- 1 tsp Black pepper
- 2 Bay leaves
- 1 medium Yellow onion (sliced)
- 0.5 cup Chicken broth
- 0.25 cup Fresh cilantro (optional, for garnish)
Instructions
In a small mixing bowl, combine the orange juice, lime juice, olive oil, minced garlic, ground cumin, dried oregano, salt, and black pepper. Mix well to create a marinade.
Place the pork shoulder in a large resealable plastic bag or a shallow dish. Pour the marinade over the pork, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
Remove the pork from the refrigerator and allow it to come to room temperature for about 30 minutes before cooking.
Line the bottom of your crock pot with the sliced yellow onion. This will act as a flavorful base for the pork.
Transfer the pork shoulder to the crock pot, along with the marinade. Add the chicken broth and bay leaves.
Cover the crock pot with its lid and set it to cook on low heat for 8 hours or on high heat for 5–6 hours, until the pork is tender and can be easily shredded with a fork.
Once cooked, carefully remove the pork from the crock pot and place it on a large cutting board. Use two forks to shred the meat into small pieces.
Before serving, remove the bay leaves from the crock pot and stir the remaining juices with the onions to combine. Optionally, pour some of the juices over the shredded pork to enhance the flavor and keep it moist.
Serve the shredded Cuban pork roast with rice, black beans, or as a filling for sandwiches or tacos. Garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
4975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.0 g | 503% | |
| Saturated Fat | 131.5 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6298 mg | 274% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 17.0 g | ||
| Protein | 334.1 g | 668% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 5935 mg | 126% | |
*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.
