Slow cooker cuban pork. Say that five times fast and I guarantee that your mouth will be drooling with hunger, and you will have no choice but to make it at this moment. Just typing about slow Cooker Cuban Pork makes my mouth water, and I just had lunch!
Cuba Cuba Sandwicheria was one of my absolute favorite places to have lunch in Boulder, Colorado. I’ve tried almost everything in their menu, but my number one go-to is their cubano. The succulent, juiciness of the garlic-roasted pork combined with ham, swiss cheese and the tartness of the pickles and mustard would engulf my mouth with savory deliciousness. Combine all that with some of their famous mojo sauce and bam! My tastebuds just melt. I’m dying just thinking about it.
Since moving to Glasgow, I’ve been craving these bad boys. So much that I finally ended up googling recipes, finding my favorite, and experimenting with whatever ingredients I had and adapted it to the recipe. That fateful day became the day of the birth of my Slow Cooker Cuban pork. Boy, was I excited.
Since I’m quite the saucy person, I think the most important part about my Slow Cooker cuban pork is the mojo sauce. Packed with tons of garlic, lime, fresh orange juice, coriander, cumin and oregano, the mojo marinade really infuses into the meat and keeps it nice and juicy. Not to mention, it’s super easy to make! Make the marinade and leave the meat to marinate in it overnight, then just chuck it into the slow cooker for 8-10 hours on low, or 5-6 hours on high.
Once you’re done, just use two forks to shred the pork up and you can serve immediately with rice and black beans, or save it for the next day and make yourself some cubanos. I usually eat it right away because I just cannot WAIT. I drench my pork and rice and everything I’m eating in the mojo sauce. Then I have it for the next two days, because why not? The last time Angus brought a cubano for lunch, his friends wouldn’t stop talking about his amazing meal for weeks. Looks like I may have to have a slow cooker cuban pork dinner for all of them sometime!
- 3/4 c extra virgin olive oil
- 1 c cilantro/coriander, chopped
- 1 tbsp orange zest
- 1 c fresh orange juice
- 1/2 c lime juice
- 10 garlic cloves, finely chopped
- 1 tbsp fresh oregano leaves, finely chopped (or 1/2 tbsp dried oregano)
- 2 tsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
- 4 lb / 2 kg pork shoulder, skinless and boneless
- 1. Combine Marinade ingredients together in a large bowl.
- 2. Place the pork in the marinade bowl and leave it in the fridge overnight (or at least 4 hours).
- 3. Remove the pork & marinade from the fridge and transfer everything into a slow cooker.
- 4. Leave the slow cooker on either low for 8-10 hours, or high for 5-8 hours.
- 5. Being careful of steam heat, turn off the slow cooker and with two forks, gently pull apart the pork until all of it is shredded.
- 6. Serve immediately with rice and beans (or whatever you would like).
- 1. Feel free to pour all of the marinade sauce into the pork while serving for some extra flavor!
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