Slowcooker Cuban Pork

May 9, 2012 · 24 comments

in crockpot,healthy,latin,pork

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!

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{ 19 comments… read them below or add one }

Jessy May 9, 2012 at 11:55 am

YUM! I can’t wait to try this!

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Nicole, RD May 9, 2012 at 12:10 pm

This combination of flavors sounds amazing…especially with all the fresh citrus! I love that this uses a roast vs. a shoulder, too. Healthier :)

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vanillasugarblog May 9, 2012 at 12:19 pm

man does that ever look so good.
that chipotle cream? i could eat it with a spoon.

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katie May 9, 2012 at 2:25 pm

Shredded meat or queso, that is the only thing I really make in my crockpot any more. These look fantastic, especially the slaw.

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Hezzi-D May 9, 2012 at 3:22 pm

This is perfect! My husband’s main complaint about crock-pot is no texture. I can’t wait to make these-everything looks delicious!

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Ann P. May 9, 2012 at 6:18 pm

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 :)

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Kevin (Closet Cooking) May 9, 2012 at 7:46 pm

I am really liking the sound of Cuban pulled pork!

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Joanne May 10, 2012 at 5:47 am

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!

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Kelsey May 10, 2012 at 10:55 am

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.

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Hezzi-D May 11, 2012 at 7:12 pm

These look great. What would you have for a side dish with this? I’m looking forward to making it this week!

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elly May 11, 2012 at 7:32 pm

We had them with a black bean and corn mixture.

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Kerstin May 13, 2012 at 2:11 pm

Yum, looks like a super versatile way to enjoy pork! And the slaw sounds so crunchy and fabulous.

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Peter G | Souvlaki For The Soul May 15, 2012 at 4:22 am

Elly, my mouth is literally watering! Everything about this dish just appeals to me! I NEED to invest in a slow cooker!

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Fontaine May 23, 2012 at 4:32 pm

This was delicious! Love it! Can’t wait to try the tyrokafteri

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elly May 23, 2012 at 4:56 pm

Glad you liked it!

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Carrie March 11, 2013 at 10:22 am

Loved this! We ate it just on its own alongside coconut ginger rice and avocado slices. It was fantastic. Thanks for sharing the recipe!

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elly March 11, 2013 at 11:45 am

Glad you liked it!

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Barbara July 15, 2013 at 3:10 pm

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?

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elly July 15, 2013 at 3:18 pm

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.

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