Slow Cooker Cuban Pork Food

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.

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:

• In a food processor or a blender combine garlic, salt, smashed peppercorns, orange and lemon juice, onions and oregano. Process until smooth.
• Heat 1/2 cup of olive oil in a saucepan, the oil should be hot but not deep frying temperature hot.
• Take it off the heat and stir in the contents of the food processor and keep stirring to avoid burning.
• Pour the mixture of the pork and let it marinate overnight.
• In the morning put the pork together with the marinade in a slow cook and cook on low for 8 hours.
• At the end of cooking time pull pork with two forks and mix it well with the juices.
• In a large pan cook chopped bacon with a tablespoon of olive oil. If your bacon is very fatty omit oil.
• Add chopped onion and green pepper and cook over low hear for 7-10 minutes until tender.
• Add garlic, bay leaf, cumin and oregano and stir fry for 1-2 minutes.
• Then add red wine vinegar, black beans, salt to taste and stock, bring to a boil, then reduce heat and cook on low for 15 minutes.
• Serve pork and beans with long grain rice.

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.

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.

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 CUBANO SANDWICHES

Steps:

• Rub pork with 3 tablespoons mustard, season with pepper and place in a 5- or 6-quart slow cooker. Add ham and pickles, including pickle juice. Cover and cook on low until tender, turning halfway through, about 6 hours. , Shred pork with 2 forks. Sprinkle cheese over meat mixture; cover and cook until cheese melts, about 30 minutes. , When ready to serve, slice rolls and toast lightly in a toaster oven or broiler. Spread remaining mustard evenly over both sides. Using a slotted spoon, top rolls with meat mixture. Serve immediately.

CUBAN SLOW-COOKER PORK CHOPS

Steps:

• Layer the pork chops in a crock pot.
• Combine sofrito, tomato sauce and water in a bowl. Pour over the chops.
• Set the crock pot for 6 hours on the low setting.
• Add the olives to the sauce before serving.