Slowcooker Cuban Pork
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I’ve come to realize that I should probably rename my crockpot the “shredded meat maker.” If there is one thing I always feel comfortable cooking in there, and that always turns out well no matter how long I’m gone, it’s shredded meat of some sort, be it for tacos, sandwiches, or Asian dishes.
When I first saw this recipe, I immediately knew it was going to get the crockpot treatment. I really liked the sound of the pork – nice and citrusy with just a small touch of heat (and a little more if you choose to make the chipotle cream). Plus, I love a nice crunchy counterpart to a crockpot meal, which is obviously not going to have a whole lot of texture. Between the crunchy slaw and citrus flavors in this pork, this is a nice, bright meal, which is not always easy to achieve in a slowcooker.
Plus, the meat is pretty versatile. The first night, we had the pork in a similar way to the original blogger – as tacos, with a crunchy slaw. I froze some of the leftovers and we had the pork a couple weeks later in Cuban quesadilla form – all the ingredients in a Cuban sandwich (yellow mustard, pork, ham, pickles, Swiss cheese) but in a tortilla instead of a roll. I’m not sure which I liked more!
Update: This is great in these Caribbean bowls in place of the chicken.
Slowcooker Cuban Pork
Pork recipe adapted from The Partial Ingredients , slaw recipe is my own
1 Tbsp. canola oil
1 Tbsp. Dijon mustard
1/4 to 1/2 tsp. cayenne
1.5 tsp. allspice
1/2 tsp. ancho chili powder
1/2 tsp. cumin
1 Tbsp. paprika
1/2 tsp. cinnamon
1 Tbsp. oregano
2 tsp. salt
1/2 tsp. ground black pepper
1 (2-3) lb. pork roast
1 large onion, thinly sliced
5 cloves garlic, minced
1 jalapeno, minced
1/2 cup freshly squeezed orange juice (or a combination of orange and pineapple juice)
zest of 1 orange
2 limes, juiced
1/3 cup chicken or beef broth
2 tsp. Worcestershire sauce
Warmed corn or flour tacos, for serving
Jicama Slaw (recipe follows)
Chipotle Cream (recipe follows)
Make a paste by combining the first 11 ingredients (through pepper). Rub the mixture all over the pork roast. Cover and refrigerate overnight.
Heat a large, heavy-bottomed skillet over medium high heat and add a small amount of oil. Place the roast in the skillet and brown on all sides. Place in slow cooker.
To the skillet, add the onion, garlic, and jalapeno and saute for a coupe minutes until soft. Add to slow cooker.
Combine the orange/pineapple juice, orange zest, lime juice, chicken/beef broth, and Worcestershire. Pour over and around the pork and onion mixture. Cover and cook on low for 8 hours. Shred with a fork and serve on tacos.
Note: If there seems to be a bit too much liquid, remove the lid from the crockpot and turn to high. Continue cooking while you make the rest of your dinner, and until the juices thicken a bit and are absorbed.
Jicama slaw
1/2 medium or large jicama, peeled and sliced into sticks
1 small yellow bell pepper, sliced into strips
2 small or 1 large carrot, peeled and sliced into strips or ribbons
2 Tbsp. lime juice (about 1 lime)
2 Tbsp. canola oil
Salt and pepper, to taste
Cilantro, to taste
Toss together all ingredients in a medium bowl.
Chipotle Cream
1/2 cup sour cream (light is fine) or Greek yogurt
1 chipotle in adobo, finely minced
1 tsp. lime juice
salt to taste
Mix all ingredients in a bowl or mini food processor until well combined.
Note: This recipe has been modified since it was originally posted. I added jalapeno and Worcestershire, removed the honey, and have modified some of the directions.
YUM! I can’t wait to try this!
This combination of flavors sounds amazing…especially with all the fresh citrus! I love that this uses a roast vs. a shoulder, too. Healthier 🙂
man does that ever look so good.
that chipotle cream? i could eat it with a spoon.
Shredded meat or queso, that is the only thing I really make in my crockpot any more. These look fantastic, especially the slaw.
This is perfect! My husband’s main complaint about crock-pot is no texture. I can’t wait to make these-everything looks delicious!
this sounds like a delicious dinner, and so time efficient! just leave it and come back to your meal already prepared, PLUS you can eat it twice 🙂
I am really liking the sound of Cuban pulled pork!
That’s really almost all I ever used to use my crockpot for too. So now it gets no use. I love the spices in the meat…such an interesting combination!
Elly, this looks really great. Other than ease of use, my favorite thing about the slow cooker is having juicy, perfect shredded meats in the summer without heating up the house by running the oven all day.
These look great. What would you have for a side dish with this? I’m looking forward to making it this week!
We had them with a black bean and corn mixture.
Yum, looks like a super versatile way to enjoy pork! And the slaw sounds so crunchy and fabulous.
Elly, my mouth is literally watering! Everything about this dish just appeals to me! I NEED to invest in a slow cooker!
This was delicious! Love it! Can’t wait to try the tyrokafteri
Glad you liked it!
Loved this! We ate it just on its own alongside coconut ginger rice and avocado slices. It was fantastic. Thanks for sharing the recipe!
Glad you liked it!
Do you use the peppers and all the sauce in the can for the chipotle cream? Or do you drain the sauce and just use the peppers?
It’s only ONE pepper, not the whole can. I only use the sauce if I want a little extra heat. I don’t wipe it off or anything, but I just take the pepper out of the can and mince it.