This Cuban pulled pork is the way to my heart right now.
Even if the photograph isn’t – which is probably going to become a regular thing around here while I’m juggling trying to write for the blog and work a full-time job – there are only so many hours of sun in a day.
But back to the pork.
This stuff is GOOD. I’m talking satisfying, flavorful, delicious, and every good thing you could possibly want in your life right now. And the pork is super easy to make and perfect for so many different meals. A few of which I’m sharing with you. Therefore, you need to make this. Like right now!
And it’s made in the slow cooker. Yippeee! That means that as it’s a toasty 100+ degrees outside, you’re not heating up your home by turning the oven on. Win.
I probably haven’t been this excited since I learned that a guy I went to high school with opened up a Caribbean restaurant in the next town over and I could eat these flavors whenever I wanted. But then I moved. 500+ miles away. And like I mentioned in my Jamaican lemonade post, I needed to learn to make this all on my own.
That seems to be a pattern. Especially since I’m trying to cut costs on my food bills – both grocery and dining out. So I’m learning how to make a bunch of things from scratch – so stay tuned for it all: sushi, Arby’s beef and cheddar sandwiches, Outback’s coconut shrimp, and many more restaurant favorites are going to be on the blog in the upcoming weeks.
But first this Cuban pork. This has been a long time coming. I mean at least for the past five years. Or whenever the first time Audrey’s grandfather took me into a Caribbean restaurant and I sampled a Cuban sandwich and fell IN LOVE. Craving another one of those sandwiches, I knew I needed to make all of the components first. And let me tell you, I was nervous. This recipe is super simple with a minimal amount of ingredients, so I doubted how “amazing” it would be. But after the first bite, I felt like I had won the lottery. This recipe packs an incredible flavor and the pork is so tender, it just melts in your mouth. Not only was I loving it, but Audrey ate her fair share. And it’s always a win when a toddler can’t seem to get enough.
I’m getting hungry just thinking about it. Thank goodness it freezes well and I have some stashed away for another dish.
Slow Cooker Cuban Pork
- 4-5 lb. pork shoulder
- 20 cloves of garlic (approximately 3 bulbs)
- 2 tsp sea salt
- 1 tsp black peppercorns
- 1 c. freshly squeezed orange juice
- 1/2 c. freshly squeezed lemon juice
- 2 medium onions
- 1 tsp. oregano
- 1/2 c. olive oil
In a food processor, blend the garlic, sea salt, peppercorns, citrus juices, onions, and oregano and olive oil until smooth.
Pour the mixture over the pork (in the slow cooker bowl) and let it marinade over night.
In the morning, put the slow cooker bowl into the slow cooker, and cook on low for 8 hours.
When the pork is finished cooking, remove the pork and place on a cutting board. Pull pork with two forks until completely shredded.
To serve: For the first dinner with this pork, serve it with Cuban black beans* and rice. The Jamaican lemonade also pairs wonderfully with this meal.
*I’m working on updating the Frugal Gourmet’s Cuban black beans to use canned beans. However, as you can see from the photo, I got a little pepper happy, so that recipe isn’t ready to share yet.