Do you like shredded pork or beef meat? You might want to give this one a try.
Cuban food is flavor spicy, not hot spicy. My kind of food!
This completely slipped my mind when I tried this recipe Monday. The blogger recommended marinating the pork overnight, then cooking it in the slow cooker the next day. The pork was good when I made it, but this would have made it even better. I'll definitely remember this tip when I make it again. Chris enjoyed it as well.
What is also nice with this recipe, is that it can easily be frozen. Eat it for a meal or two, and then freeze the rest. Don't forget to include the marinade juice.
The recipe also calls for putting the shredded pork in the oven for 15-20 minutes. If you don't want to wait that long, I would suggest putting it under the broiler for 5-10 minutes. I completely didn't see this step when making this recipe. I can see where it would be really good but then again, we didn't really miss it.
Slow Cooker Cuban Mojo Pork
- 1 (4-pounds) pork shoulder or pork butt (bone-in or boneless
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 3/4 cup orange juice, freshly squeezed
- 1/2 cup lime juice, freshly squeezed
- Zest of 1 orange
- Zest of 1 lime
- 1/2 cup olive oil
- 8 cloves garlic, chopped finely
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1/4 cup chopped cilantro (lightly packed)
Using a paring knife, make a few slits all over the surface of the pork.
Place the pork roast in the slow cooker and add the rest of the ingredients. Make sure the pork gets coated with the marinade.
Cover and cook on high for 5 – 6 hours or on low for 8 or until tender.
At this point, the pork is fully cooked and can be served with the cooking juices or you can make a quick sauce
To crisp up the top, carefully remove the pork from the slow cooker and place it onto an aluminum foil lined baking sheet. Bake on a preheated 400 degrees F oven for about 15 to 20 minutes or until nicely browned.
Remove from the oven and let it rest for 10 minutes before serving. You will be able to shred the meat with a couple of forks. Yes, it will be that tender!
Serve with the remaining juices from the slow cooker or sauce
We just shredded the pork and ate it. With the marinade it would taste fabulous on a roll. And the leftovers were actually a little bit better than when we had it the first day.
Are you having company and need an easy recipe? This would be great to make! It could be done a few days ahead of time and just heated up. I love those kind of recipes.
You can view the original recipe here: www.lemonblossoms.com
Until next time...Stampin' Always,
Cheryl, HomeStyle Stamper