Name: Slow Cooker Cuban Pork
Prep time: 30 min
Cook time: 540 min
Total time: 630 min
Yield: 1
Cuisine: cuban
Ingredients: 1 (5 pound) boneless pork loin, trimmed and silver skin removed; 1 cup orange juice (such as Simply®); 0.5 cup lime juice; 0.5 cup lemon juice; 14 whole black peppercorns; 1 large onion, finely chopped; 1 head garlic, peeled and pressed; 2 tablespoons kosher salt; 1 teaspoon kosher salt; 1 tablespoon dried oregano

Slow Cooker Cuban Pork

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Prep Time:
30 minutes

Cook Time:
540 minutes

Total Time:
630 minutes

Cuban pulled pork: Pork loin coated in zesty garlic-oregano paste, slow-cooked in citrus juices.

Ingredients:

1 (5 pound) boneless pork loin, trimmed and silver skin removed
1 cup orange juice (such as Simply®)
0.5 cup lime juice
0.5 cup lemon juice
14 whole black peppercorns
1 large onion, finely chopped
1 head garlic, peeled and pressed
2 tablespoons kosher salt
1 teaspoon kosher salt
1 tablespoon dried oregano

Instructions:

Divide the pork loin into three equal sections.
Set your slow cooker to Low heat. Pour in the orange juice, lime juice, lemon juice, and peppercorns, followed by the onion.
Create a flavorful paste by combining garlic, salt, and oregano. Massage the paste onto the pork pieces and transfer them into the slow cooker.
Slow cook the pork until it's slightly pink in the center, for 9 to 10 hours. Use a meat thermometer to ensure the temperature reaches at least 145 degrees F (63 degrees C). Shred the meat with two forks and allow it to rest for 1 hour before serving.

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