Crock Pot Cuban Pork Roast Food

SLOW COOKER CUBAN MOJO PORK RECIPE

Steps:

• Add the pork shoulder to the slow cooker. Using a small knife cut slits into the pork, about an inch down.
• In a large bowl add the olive oil. Cut the lemon, lime and orange in half. Squeeze the juice out of the citrus into the bowl. Add the oregano, cumin, garlic, salt and pepper. Whisk until combined.
• Pour the mixture over the pork roast. Using a spatula squish the garlic and sauce into the pork.
• Add the onion rounds.
• Cover and cook on LOW for 10 hours without opening the lid during the cooking time.
• Shred the meat with 2 forks and remove the bone. I left about half of the juices with the meat to keep it moist.

SLOW COOKER CUBAN PORK

Steps:

• Cut pork loin into 3 equal pieces.
• Turn a slow cooker to Low. Add orange juice, lime juice, lemon juice, and peppercorns, then add onion.
• Mix garlic, salt, and oregano into a paste and rub all over pork pieces. Place pork in the slow cooker.
• Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.

R.B.'S CROCK POT CUBAN PORK ROAST

Steps:

• Trim all external fat from pork roast.
• Slice onions to about 1/8 inch thick slices and place in bottom of crock pot.
• Rub pork roast with garlic powder on all sides and place on top of onions.
• Mix 5 ounces of marinade with 1/3 cup of water and pour around roast.
• Spread minced garlic evenly over top of roast.
• Cover and cook for 4 1/2 hours on high or 8 - 9 hours on low until meat has seperated from the bone.
• Remove pork from crock pot and shred with 2 forks.
• Remove onions with sloted spoon and place over shredded pork.
• Serve over white rice.
• Serve remainder of the bottle of marinade to drizzle over pork.

CROCK POT CUBAN PORK ROAST

Steps:

• To prepare marinade for pork roast mix together fruit juices, water, garlic, oregano, cumin, salt, pepper, and bay leaves in a small mixing bowl.
• If necessary, trim fat from pork roast.
• With a large meat fork, pierce meat several times.
• Place roast in a large Ziploc bag; add marinade.
• Marinade in refrigerator for 6 to 24 hours; turning several times.
• Place onion in bottom of slow cooker topped with meat and marinade.
• Cook on low for 10 to 12 hours or High 5 to 6 hours.
• Remove meat from slow cooker and cool slightly before carving.
• Skim fat from gravy.
• Shred meat; remove onions with a large slotted spoon and add meat.
• Remove bay leaves and discard.
• Serve meat in flour tortillas with small bowls of gravy.

CUBAN STYLE PORK ROAST (CROCK POT)

Steps:

• If pork shoulder comes in a netting, remove it. Trim of any large pockets of fat. Place in crockpot.
• Add remaining ingredients, roll the pork around in the mixture to coat evenly.
• Cook in crockpot for about 3 hours on medium or 5-7 hours on low (until meat is falling apart).
• Take meat out of crockpot and shred (remove any more excess fat that you can see)and return to broth.
• Serve and enjoy!

CUBAN SANDWICH WITH SLOW-COOKER PULLED PORK

Steps:

• Rub the pork all over with the cumin, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Place in a slow cooker and drizzle with the orange and lime juices. Cook on high heat until the meat is tender and falling apart, 6 hours. Transfer to a cutting board and coarsely shred.
• Spread one side of each loaf with mayonnaise and the other with mustard. Build the sandwiches with the pulled pork, ham, Swiss and pickles (you will have some pulled pork left over).
• Melt 1 tablespoon of the butter in a large skillet over medium heat. Place 2 of the sandwiches in the skillet and cover with another skillet, weighing it down with a heavy can or pot. Cook until golden brown, about 4 minutes. Turn the sandwiches over, replace the top skillet and continue to cook until the other side is golden brown and the cheese is melted, about 3 minutes more. Repeat with the remaining sandwiches, adding the remaining butter to the skillet.

SLOW-COOKER CUBAN PORK

Steps:

• Toss the onion, bell pepper, cilantro and garlic with 1 tablespoon olive oil in a 6- to 8-quart slow cooker. Rub the pork chops with the cumin, 3/4 teaspoon salt and several grinds of pepper; add to the slow cooker. Drizzle with the remaining 1 teaspoon olive oil, squeeze in the juice of 1 orange and add the squeezed orange halves. Cover and cook on low until the pork is very tender, 7 to 8 hours.
• Cook the rice as the label directs, sprinkling the peas on top of the rice during the last 3 minutes of cooking. Remove the pork chops to a bowl; discard the bones and orange halves and shred the meat with 2 forks. Stir the vinegar and the juice of 1/2 orange into the slow cooker. Season with salt and pepper; add the juice from the remaining 1/2 orange to taste.
• Return the pork to the slow cooker. Fluff the rice with a fork, stirring in the peas. Serve the pork with the rice; top with cilantro.

SLOW COOKER CUBAN POT ROAST

Steps:

• Trim fat from roast.
• Line the bottom of a slow cooker with onion slices, then place roast on onions.
• Mix red wine, water, gravy mix, soup mix, and bay leaves together; pour over roast. Cook on Low for 8 hours.
• Remove roast from slow cooker and set aside to cool. Remove and discard bay leaves. Run onions and juice through a blender, then transfer blended juice back to the slow cooker and bring to a boil.
• Mix cornstarch and water together in a small dish and add to the boiling sauce. Cook until sauce is consistency of a thick gravy. Add paprika.
• Slice roast crosswise on a slight diagonal into 1/2-inch slices. Pour sauce over meat and serve.

CUBAN PORK ROAST I

Steps:

• Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
• Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
• Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
• Preheat the oven to 325 degrees F (165 degrees C).
• Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.

CUBAN-STYLE POT ROAST

Steps:

• Combine the flour, 1 teaspoon cumin, salt and pepper in a shallow container or on wax paper. Roll beef in seasoned flour. Heat oil in a large nonstick skillet on medium; brown meat on all sides. Transfer meat to slow cooker, cover.
• Meanwhile, in the same skillet, add onions and garlic and cook 4 minutes or until onion is softened. Stir in remaining cumin to coat onions and cook 1 minute. Add tomatoes and crush larger pieces. Bring to boil; stir in tomato paste, red wine and bay leaf. Bring to a simmer and stir. Pour mixture over beef. Cover and cook on low 8 hours; turn after 4 hours if possible.
• Remove beef from sauce to platter and tent with foil. Turn cooker heat to high and cook 10 to 15 minutes to reduce sauce. Remove bay leaf. Slice meat and spoon some sauce over meat before serving.

CUBAN ROAST PULLED PORK

Steps:

• Directions (Oven Version with Crackling):.
• Puree the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
• Pull the pork out of the fridge 1 hour before roasting, take it out of the bag, set it with its skin side up, wipe the skin dry and let sit for 1 hour.
• Score the skin in 1/2 inch intervals and rub salt generously into the skin.
• Place the pork in a roasting pan, skin side up, roast in a preheated 450F oven for 20 minutes or until the skin has become crackling, ie it has become golden, hardened and crispy.
• Reduce the heat to 325F and roast until the pork reaches 170F for slicing or 195F for shredding, about 2-3 hours or 4-6 hours respectively. If the skin starts to get too dark tent it loosely with foil without folding the edges over to prevent steaming.
• Let the pork rest for 15 minutes, remove crackling and cut into small pieces, discard any extra fat and then slice or shred the pork. Remove the fat from the juices and serve with sliced pork or mix into shredded pork.
• Meanwhile heat 2 tablespoons of the juices from the roasting pan in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
• Serve the pork with the caramelized onions and remaining mojo.
• Directions (Slow Cooker Version):.
• Puree the garlic, onion, orange juice, lime juice, rum, olive oil, oregano, cumin, salt and pepper in a food processor or blender, place 2/3 of the mixture into a large sealable bag with the pork and marinate in the fridge overnight.
• Place the pork in a slow cooker/crock-pot with the skin side up along with the marinade and cook on low for 8-10 hours.
• Let the pork rest for 15 minutes, discard the fat layer and then shred the pork.
• Meanwhile heat 2 tablespoons of the juices from the slow cooker/crock-pot in a pan over medium-high heat, add the onion and saute until tender and caramelized, about 7-10 minutes.
• Serve the pork with the caramelized onions and remaining mojo.
• Tip: Mix some mojo into the pork after pulling it; man is that mojo ever good! Make sure to make enough pork to make Cuban Sandwiches with leftovers!

SLOW COOKER MOJO PORK

Steps:

• Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
• Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
• Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.

SLOW COOKER PORK ROAST

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.