Cuban Pulled Pork Slow Cooker Recipe (Guide)

Let’s dive into the world of Cuban pulled pork, a dish that’s rich in flavor, steeped in history, and perfect for both family dinners and casual get-togethers. Imagine tender, succulent pork that melts in your mouth, infused with the zesty tang of citrus, the earthy warmth of garlic and spices, and a subtle smokiness that makes every bite unforgettable. Traditionally known as Lechón Asado, this Cuban classic is a celebration of slow-cooked perfection, and the beauty of using a slow cooker is that you can achieve restaurant-quality results with minimal hands-on time. Whether you’re a seasoned home cook or just dipping your toes into slow-cooking, this recipe promises layers of flavor, mouthwatering aroma, and that magical moment when everyone gathers around the table, eagerly pulling apart the juicy pork with their forks.

Cuban Pulled Pork Slow Cooker Recipe

This recipe is a one-pot wonder that transforms a simple pork shoulder into a festival of flavor. Slow cooking allows the meat to soak up a mélange of citrus, garlic, and spices, creating tender, juicy pork that practically falls apart on its own. The slow cooker is perfect because it locks in moisture, keeps the meat tender, and allows the bold Cuban flavors to develop gradually, resulting in a savory, slightly tangy, and utterly irresistible pulled pork.

Ingredient List

Here’s everything you need for authentic Cuban pulled pork:

• Pork shoulder (or pork butt) – 3-4 pounds, ideally with some fat for extra juiciness.
• Garlic – 6-8 cloves, minced, because Cuban cuisine is never shy on garlic.
• Orange juice – 1 cup, fresh is best, for that signature citrus tang.
• Lime juice – 2 tablespoons, to balance the sweetness and add brightness.
• Olive oil – 2 tablespoons, to help caramelize flavors.
• Ground cumin – 1 teaspoon, adds warmth and depth.
• Paprika – 1 teaspoon, for color and subtle smokiness.
• Oregano – 1 teaspoon, preferably dried, for that herbal note.
• Salt – 1 teaspoon, adjust to taste.
• Black pepper – ½ teaspoon, freshly ground for sharpness.
• Onion – 1 medium, thinly sliced.
• Bay leaves – 2 leaves, for an aromatic, earthy undertone.
• Optional heat – pinch of red pepper flakes or 1 small chopped chili, if you like it spicy.

Instruction Guide

Step-by-step instructions to make the magic happen:

1. Prep The Pork

   • Pat the pork shoulder dry and season generously with salt, pepper, cumin, and paprika. This forms a flavor-packed crust that will make every bite incredible.

2. Make The Marinade

   • In a bowl, combine orange juice, lime juice, minced garlic, olive oil, oregano, and red pepper flakes if using. Mix well.

3. Marinate The Pork

   • Rub the marinade all over the pork, ensuring every nook and cranny is coated. For the best results, let it marinate for at least 2 hours-or even overnight in the fridge.

4. Slow Cook The Pork

   • Place the sliced onion and bay leaves at the bottom of the slow cooker.
   • Lay the marinated pork on top, pour any remaining marinade over it, cover, and set on low for 8-10 hours or high for 5-6 hours.

5. Shred The Pork

   • Remove the pork from the slow cooker, discard bay leaves, and use two forks to shred the meat. It should be incredibly tender.
   • Mix some of the cooking juices back into the shredded pork for extra flavor and moisture.

6. Serve And Enjoy

   • Cuban pulled pork is perfect for sandwiches, tacos, rice bowls, or even on its own with a side of black beans and plantains.

Ingredient Swaps

Sometimes, you need to improvise. Here are some great swaps:

• Pork shoulder → pork loin: Leaner but still tasty; just don’t overcook or it will dry out.
• Orange juice → pineapple juice: For a tropical twist and slightly sweeter flavor.
• Lime juice → lemon juice: Same tang, just a slightly different brightness.
• Olive oil → avocado or vegetable oil: Keeps the pork moist and adds a subtle richness.
• Oregano → thyme or cilantro: Different herbal note but still delicious.

Helpful Tips

Maximize flavor and ease with these tips:

• Marinate longer for deeper flavor: Overnight is ideal.
• Sear before slow cooking: Optional, but browning the pork first adds extra flavor.
• Reserve cooking juices: They’re liquid gold for moist pulled pork.
• Adjust salt at the end: Slow cooking can concentrate flavors, so taste before final seasoning.
• Use a fork test: If it shreds easily, it’s done-don’t overcook.

Customization Ideas

Make this Cuban pulled pork uniquely yours:

• Add a smoky twist: Toss in a few drops of liquid smoke or smoked paprika.
• Make it spicy: Add sliced jalapeños or chipotle peppers.
• Sweeten it up: Stir in a little honey or brown sugar for a sweet-savory balance.
• Herbal infusion: Add fresh cilantro or parsley just before serving.
• Sandwich-style: Serve on Cuban rolls with pickles, mustard, and cheese.

FAQs

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

The most commonly recommended cut is pork shoulder, also known as pork butt. It has a good balance of fat and connective tissue, which breaks down during slow cooking to create tender, flavorful pulled pork.

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

Cook the pork on low for 8-10 hours or on high for 4-6 hours. Cooking on low ensures the meat becomes tender and easy to shred, while high heat is faster but may be slightly less flavorful.

What Ingredients Are Essential For Authentic Cuban Pulled Pork Flavor?

Key ingredients include garlic, orange juice, lime juice, cumin, oregano, paprika, and salt. These combine to create the traditional citrusy, garlicky, and slightly smoky flavor profile typical of Cuban cuisine.

Do I Need To Marinate The Pork Before Slow Cooking?

Marinating is highly recommended but not strictly necessary. Ideally, marinate the pork for at least 4 hours or overnight in a mixture of citrus juice, garlic, and spices to maximize flavor penetration.

Can I Use Store-bought Seasoning Mixes For This Recipe?

Yes, you can use pre-made Cuban or Latin-style seasoning mixes, but for the most authentic flavor, it’s better to use fresh spices and citrus juice. Store-bought mixes may contain added salt or preservatives.

How Do I Shred The Pork After Cooking?

Once the pork is cooked and tender, remove it from the slow cooker and use two forks to pull the meat apart into shreds. Discard any large pieces of fat. You can mix the meat with the cooking juices for extra flavor.

Can I Make Cuban Pulled Pork In Advance?

Yes, cooked pulled pork can be refrigerated for up to 3-4 days. Store it in an airtight container with some of the cooking juices to keep it moist. It can also be frozen for up to 2 months.

What Are Some Serving Suggestions For Cuban Pulled Pork?

Serve it in Cuban sandwiches, over rice, with black beans, or as tacos. It pairs well with pickled vegetables, avocado, and a side of fried plantains for an authentic Cuban meal.

Can I Use This Recipe For Other Cooking Methods Besides A Slow Cooker?

Yes, you can adapt it for the oven or Instant Pot. For the oven, roast at 300°F (150°C) covered for 3-4 hours. In an Instant Pot, cook under high pressure for about 60-70 minutes followed by a natural release.

How Can I Make My Cuban Pulled Pork Extra Flavorful?

Use a combination of marinating, proper seasoning, and slow cooking. Adding a small amount of smoked paprika or roasting the garlic before adding it can enhance depth. Allow the pork to rest in the juices before shredding to maximize flavor absorption.