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Why This Recipe Works
This recipe brings out rich, bold flavors with minimal effort. Using a slow cooker makes the pork tender and juicy, allowing the spices to deeply infuse the meat. It’s a comforting dish that feels like a warm hug from Cuban cuisine.
Cooking Tips You Should Know
- Trim excess fat from the pork before cooking to prevent greasiness.
- Sear the pork in a hot pan before placing it in the slow cooker for extra flavor.
- Let the pork rest for a few minutes after cooking to retain its juices.
- Sear the pork in a hot pan before placing it in the slow cooker for extra flavor.
- Let the pork rest for a few minutes after cooking to retain its juices.
Directions
Cut the pork loin into three equal pieces. Set your slow cooker to low and pour in the orange juice, lime juice, lemon juice, and peppercorns. Toss in the onion as well. In a small bowl, mix the garlic, salt, and oregano into a paste, then rub it all over the pork pieces. Place the pork right into the slow cooker on top of the juices and onions. Let it cook on low for about 9 to 10 hours, until the pork is just a little pink in the center. You can check with a meat thermometer—it should read at least 145°F. Once it’s done, shred the pork with two forks and let it rest for about an hour before serving.
Simple Serving Suggestions
Serve with white rice and black beans for a classic Cuban meal. Add a side of fried plantains or a fresh avocado salad to complement the rich pork. Warm tortillas or crusty bread also work well to soak up the flavorful sauce.
How To Store For Later
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months; thaw overnight in the fridge before reheating gently on the stove or in the microwave.
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