Cuban Pork  

I love my slow cooker – it allows for more “plate spinning” :o)  This moist flavor-filled pork is great with black beans and rice and equally tasty when shredded and stuffed in a taco shell with sautéed onions, cilantro and salsa.  Never served anyone who didn’t like this Cuban Pork!

  • 3 to 3 ½ lb. pork shoulder roast   

  • ½ tsp. ground salt

  • ¼ to ½ cup lime juice                     

  • ½ tsp. ground cumin

  • 3 cloves garlic, minced                 

  • 1 bay leaf

  • 1 tsp dried oregano                       

  • 1 cup sliced onion


Combine lime juice, garlic, oregano, salt, cumin and bay leaf in large Ziploc bag.  Trim any large pieces of fat from pork, pierce in several places with fork and add to Ziploc. Place bag in large bowl and marinate in refrigerator 1 to 4 hours, turning occasionally.  Place sliced onions in bottom of slow cooker, add pork (cut into large pieces to fit) and pour marinade over.  Cover and cook 10-12 hours on low or 5 to 6 hours on high. Remove from cooker and let sit for 10-15 minutes covered.  Pull into chunk with forks or slice.  Top with fresh sliced onions and serve with lime wedges and pan juices (skim off fat).