Slow Cooker Cuban Pork
Servings 10
Equipment
- Slow Cooker
- Food processor or blender
Ingredients
- 1 bone-in pork butt (5-7 pounds)
Marinade Ingredients
- ½ cup olive oil
- cloves from 2 whole heads of garlic (peeled)
- 1 small yellow onion
- ½ cup fresh squeezed orange juice (about 2 small naval oranges)
- ¾ cup fresh lime juice (about 8 limes)
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 2 tablespoons salt
- 2 teaspoons dried oregano
- ¼ cup packed fresh cilantro leaves
Instructions
- 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!