Cuban Style Pork Roast Crock Pot
Infused with vibrant citrus and bold spices, this Cuban Style Pork Roast made in a crock pot is the ultimate set-it-and-forget-it meal that delivers big flavor with minimal effort. Featuring a tender pork shoulder marinated in a zesty mix of fresh orange and lime juices, garlic, cumin, and oregano, and slowly cooked to perfection, this dish brings the soul of Cuban cuisine right into your kitchen. The low, slow cooking process ensures the pork becomes irresistibly juicy and falls apart with ease, making it perfect for shredding. Serve it over rice, alongside black beans, or as the succulent centerpiece in sandwiches and tacos for a meal that’s both versatile and unforgettable. Ideal for weeknight dinners or a crowd-pleasing weekend feast, this recipe is a flavorful celebration of Cuban culinary traditions.
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Recipe Information
Ingredients
- 4 pounds Pork shoulder (bone-in or boneless)
- 8 cloves Garlic cloves
- 1 cup Orange juice (preferably fresh)
- 0.5 cup Lime juice (freshly squeezed)
- 2 tablespoons Olive oil
- 1 tablespoon Ground cumin
- 1 tablespoon Dried oregano
- 1 teaspoon Paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 large Onion (sliced)
- 2 leaves Bay leaves
- 0.5 cup Chicken broth
Instructions
Peel and mince the garlic cloves, or crush them into a paste using a mortar and pestle.
In a small bowl, mix the minced garlic, olive oil, orange juice, lime juice, cumin, oregano, paprika, salt, and black pepper to create a marinade.
Rinse the pork shoulder and pat it dry using paper towels. Use a sharp knife to make shallow slits all over the pork.
Rub the marinade all over the pork, making sure to work it into the slits. Cover and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
Slice the onion and place it in the bottom of the crock pot to create a bed for the pork.
Place the marinated pork shoulder on top of the onion slices. Add the bay leaves to the crock pot.
Pour the chicken broth around the sides of the pork, making sure not to wash off the marinade atop the pork.
Cover the crock pot with its lid and set it to cook on low for 8 hours, or until the pork is tender and falls apart easily with a fork.
Once cooked, remove the pork from the crock pot and let it rest for 10 minutes. Shred the pork with two forks.
Optionally, drizzle some of the cooking liquid over the shredded pork for added flavor.
Serve the Cuban-style pork with rice, black beans, or as a filling for sandwiches or tacos.
Nutrition Facts
Calories |
5069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.8 g | 505% | |
| Saturated Fat | 131.6 g | 658% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 6020 mg | 262% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 28.8 g | ||
| Protein | 334.3 g | 669% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 6071 mg | 129% | |
*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.
