Cuban Pork Slow Cooker Recipe (Guide)

Let’s talk Cuban pork. This dish is all about big flavors that taste like they’ve been kissed by the sunshine of Havana. Think garlic, citrus, herbs, and tender, pull-apart pork that melts in your mouth. The best part? You don’t need to hover over the stove for hours or babysit the oven. Nope-your slow cooker does all the magic while you just sit back, maybe make yourself a mojito, and let those intoxicating smells fill your kitchen.

Cuban pork, often called lechón asado when roasted, is a staple in Cuban households, and it’s traditionally cooked for celebrations. With this slow cooker version, you’re getting all that flavor without the fuss. Whether you’re making this for Sunday dinner, meal prepping for the week, or impressing friends, this recipe will feel like a feast.

Cuban Pork Slow Cooker Recipe

This recipe is essentially the slow cooker twist on the Cuban classic. What you’ll get:

• Pork that falls apart with just a fork.
• A citrusy-garlic marinade known as mojo, which infuses the meat.
• A base recipe that’s incredibly versatile-serve it over rice, stuff it in sandwiches (hello, Cubanos!), or pair with plantains and beans.

It’s the kind of meal that feels rich but is surprisingly simple to pull off.

Ingredient List

Here’s everything you’ll need to create authentic, flavor-packed Cuban pork:

• Pork shoulder (also called pork butt) – about 3-4 pounds. This cut is marbled, which means it stays juicy and tender.
• Garlic cloves – 8 to 10, minced or smashed. Garlic is the soul of this dish.

• Citrus juice – traditionally a mix of orange and lime. If you can get sour oranges (naranja agria), even better.

  • 1 cup orange juice (fresh is best)
  • ½ cup lime juice
• Olive oil – ¼ cup, to bind the marinade.
• Onion – 1 large, thinly sliced. Adds sweetness and depth.
• Cumin – 1 tablespoon, warm and earthy.
• Oregano – 2 teaspoons, dried or fresh.
• Bay leaves – 2, for subtle background flavor.
• Salt & black pepper – to taste (don’t be shy with the seasoning).
• Fresh cilantro – for garnish at the end (optional but refreshing).

Instruction Guide

Here’s the step-by-step walkthrough, easy enough that your slow cooker practically does all the heavy lifting:

1. Make The Mojo Marinade

   • Combine garlic, orange juice, lime juice, olive oil, cumin, oregano, salt, and pepper in a bowl. Whisk until well blended.

2. Prepare The Pork

   • Pat the pork shoulder dry. This helps the flavors cling better.
   • If you like, score the fat cap lightly with a knife. This lets the marinade seep in deeper.

3. Marinate (optional But Recommended)

   • Place the pork in a large resealable bag or bowl. Pour half of the mojo over it.
   • Marinate in the fridge for at least 4 hours, ideally overnight.

4. Load The Slow Cooker

   • Place the sliced onions and bay leaves at the bottom.
   • Add the pork on top. Pour the remaining marinade over everything.

5. Cook It Low And Slow

   • Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until the pork is fork-tender.

6. Shred And Finish

   • Remove the pork, shred it with two forks, and discard excess fat.
   • Return the meat to the slow cooker juices for a final soak.

7. Serve And Enjoy

   • Garnish with fresh cilantro, and pair with rice, beans, or crispy tostones.

Ingredient Swaps

Don’t have everything on hand? No problem. Here’s how you can play around without losing that Cuban flavor:

• Pork shoulder → Pork loin (leaner but less juicy) or even chicken thighs.
• Sour oranges → Mix equal parts orange juice and lime juice.
• Olive oil → Avocado oil or vegetable oil.
• Oregano → Marjoram or thyme.
• Bay leaves → A pinch of ground allspice (different, but still gives a warm background note).

Helpful Tips

To make sure your Cuban pork comes out as flavorful and tender as possible, keep these tips in your back pocket:

• Don’t skip the marinade. Even a few hours makes a big difference in flavor.
• Always shred in the juices. This keeps the pork moist and makes it even more flavorful.
• Brown first, if you want extra flavor. Sear the pork shoulder in a hot skillet before slow cooking for a deeper, slightly smoky taste.
• Remove excess fat. Pork shoulder can be fatty, so skim the top juices at the end if needed.
• Freeze for later. This recipe freezes beautifully-just portion out into airtight bags for quick meals.

Customization Ideas

The beauty of this recipe? You can take the base and make it your own:

• Cuban sandwich night: Layer shredded pork with ham, Swiss cheese, pickles, and mustard on crusty bread, then grill.
• Rice bowls: Build bowls with white rice, black beans, avocado, plantains, and pork.
• Tacos: Tuck the pork into tortillas with a little slaw and lime crema.
• Spicy twist: Add chopped jalapeños or a dash of cayenne to the marinade.
• Crispy carnitas-style: Spread shredded pork on a baking sheet and broil for a few minutes to get crispy edges.

FAQs

What Cut Of Pork Is Best For A Cuban Pork Slow Cooker Recipe?

The most commonly recommended cuts are pork shoulder (also called pork butt) or pork loin. Pork shoulder is preferred because it has more fat and connective tissue, which breaks down during slow cooking, resulting in tender, flavorful meat.

How Long Should I Cook Cuban Pork In A Slow Cooker?

Cooking time varies depending on the size of the pork cut. Typically, a 3-4 pound pork shoulder cooks on low for 8-10 hours or on high for 4-6 hours. Slow cooking ensures the pork becomes tender and easily shredded.

What Ingredients Are Essential For Authentic Cuban Pork Flavor?

Essential ingredients include garlic, sour orange juice or a mix of orange and lime juice, cumin, oregano, salt, black pepper, and olive oil. Some recipes also include onions and bay leaves to enhance flavor.

Can I Use Fresh Citrus Juice Instead Of Bottled Juice?

Yes, fresh citrus juice is actually preferred as it provides a brighter, more authentic flavor. Sour orange juice is traditional, but if unavailable, a combination of fresh orange and lime juice can replicate the taste.

Should I Sear The Pork Before Adding It To The Slow Cooker?

Searing the pork is optional but highly recommended. Browning the meat on all sides before slow cooking enhances the flavor and gives the finished dish a richer, deeper taste.

Can I Make Cuban Pork In A Slow Cooker Overnight?

Yes, slow cooking on low overnight is a convenient option. Ensure the slow cooker is on a safe low setting (usually 8-10 hours). The result is tender, fall-apart pork ready for shredding in the morning.

How Do I Make The Pork Tender Enough To Shred?

Cook the pork on low for an extended period to allow the connective tissue to break down. Once cooked, let it rest for 10-15 minutes, then use two forks to pull it apart. Adding some of the cooking liquid while shredding keeps the meat moist.

What Side Dishes Pair Well With Cuban Slow-cooked Pork?

Traditional Cuban sides include black beans and rice, fried plantains, yuca with mojo, or a simple cabbage salad. These sides complement the citrusy, garlicky flavor of the pork.

Can I Freeze Leftovers Of Cuban Pork From The Slow Cooker?

Yes, slow-cooked pork freezes well. Store in airtight containers or freezer bags with some of the cooking juices. It can be frozen for up to 3 months and reheated gently on the stove or in the oven.

How Can I Make The Sauce Or Mojo From The Slow Cooker Pork More Flavorful?

After cooking, remove the pork and reduce the liquid on the stovetop to concentrate the flavors. You can also add fresh herbs, extra garlic, or a splash of citrus juice to brighten the sauce before serving.