This Slow Cooker Cuban Pork recipe yields a juicy, tender, fall-apart shredded pork dish that’s flavorful and can be used in so many dishes or as the main meal! We like to serve this with white rice and black beans!
Aside from making the mojo marinade, this pork takes almost no work. It starts with a variation of my Tio Jose’s marinade or mojo for his authentic pernil or Cuban pork roast.
The mojo or marinade ingredients all get added to a blender or food processor and blended until there are no large chunks.
I go ahead and place my pork butt in my slow cooker insert and pour the marinade over the top. Then, when it’s time to cook, all I have to do is place the insert in the slow cooker and i’m ready to go!
You’ll need to let the pork marinate over night or at least for 6 hours. Then you can set it to cook on low for 8 hours. You’ll know when it’s done if you poke it with a fork and the meat falls right off.
Now you can shred and eat it right out of the slow cooker or if you like a crispier skin (like we do), you can carefully remove the pork from the slow cooker and place it on a sheet pan lined with aluminum foil. I like to use 2 spatulas to do this. Broil the pork in the oven for just a few minutes until the skin is browned and crispy.
You can serve this slow cooker cuban pork with black beans and my great grandmother’s authentic Cuban black beans!
We like to make this pork and save the leftovers to use all week for dinners, sandwiches, and even nachos!
How to re-heat shredded pork.
Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add a few large scoops of the pork and cook until heated throughout.
Slow Cooker Cuban Pork
- Slow Cooker
- Food processor or blender
- 1 bone-in pork butt (5-7 pounds)
- 1/2 cup olive oil
- cloves from 2 whole heads of garlic (peeled)
- 1 small yellow onion
- 1/2 cup fresh squeezed orange juice (about 2 small naval oranges)
- 3/4 cup fresh lime juice (about 8 limes)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 2 tablespoons salt
- 2 teaspoons dried oregano
- 1/4 cup packed fresh cilantro leaves
- Add the pork butt to a large bowl.
- Combine all of the marinade ingredients in a food processor and blend until there are no more large chunks.
- Pour over the pork and cover. Refrigerate overnight or at least 6 hours.
- Cook the pork in the slow cooker on high for 6 hours or on low for 8. If you can't easily shred the pork, It's not done!