Crock Pot Cuban Pulled Pork Food

SLOW COOKER CUBAN MOJO PORK

Steps:

• Using a paring knife, make a few slits all over the surface of the pork. (See Note 1)
• Place the pork roast in the slow cooker and add the rest of the ingredients. Make sure the pork gets coated with the marinade.
• Cover and cook on high for 5 - 6 hours or on low for 8 or until tender.
• At this point, the pork is fully cooked and can be served with the cooking juices or you can make a quick sauce (see Note 2)
• To crisp up the top, carefully remove the pork from the slow cooker and place it onto an aluminum foil lined baking sheet. Bake on a preheated 400 degrees F oven for about 15 to 20 minutes or until nicely browned.
• Remove from the oven and let it rest for 10 minutes before serving. You will be able to shred the meat with a couple of forks. Yes, it will be that tender!
• Serve with the remaining juices from the slow cooker or sauce. (See Note 2)

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.

PORK CARNITAS - SLOW COOKER

Steps:

• In a medium bowl, whisk together the olive oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, and pepper.
• Make slits in the pork with a paring knife and rub liberally all over with the oil mixture.
• Place pork in the slow cooker, along with the onion, garlic, and bay leaf. Pour the remaining juices from the bowl over the pork.
• Cover and cook on low for 8 hours or until an internal temperature of 202 degrees F is reached.
• Transfer pork to a cutting board and let cool slightly. Using tongs or forks, shred into thick chunks.
• You can enjoy as is or take it a step further by crisping it up in a pan, which is recommended!
• To pan fry: warm a tablespoon of oil in a nonstick skillet or cast iron pan over medium-high heat. Working in batches to avoid over-crowding, spread the pork in the pan in an even layer, drizzling with some of the juices. Once the juice evaporates and the bottom of the pork is golden and crispy, sear it quickly on the other side and then remove from the skillet. You want it browned all over, but not dry.
• Serve as desired. You can't go wrong with any of our suggestions!
• Note: If f you have time and can remember, I do recommend marinating the pork overnight, for even more incredible flavor. Combine everything in the slow cooker the night before then place it in the fridge (the insert, not the base). Take it out in the morning and let it warm slightly, then set it to cook.
• Note: More serving suggestions, storage, tips, and alternative cooking methods are included in the full article.

CUBAN PULLED PORK SANDWICHES

Steps:

• In a 6- or 7-qt. slow cooker, combine first 9 ingredients. Add pork; cook, covered, on low until tender, 8-10 hours. Remove roast; shred with 2 forks. In a large skillet, heat oil over medium-high heat. Cook meat in batches until lightly browned and crisp in spots. , Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.

SLOW COOKED CUBAN SANDWICH

Steps:

• Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours.
• Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid.
• Slice the roll open and smear both sides with mustard. Layer on the Swiss, ham, pulled pork and pickles. Place the onions over half the sub and cut into portions. Or, start on opposing ends and race to the middle.

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.

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.