Crock Pot Cuban Pork Roast

Have I mentioned how much I love my crock pot?  That bad boy has been with me since I lived in Alaska over 12 years ago.  Wowza!  I hope it never dies on me.   OK so here’s a random thought.  Some people call it a crock pot and some people call it a slow cooker.  Why the different name?   I’ve always called it a crock pot because that’s what my momma always called it.  And everyone knows…momma knows best!  LOL.

Anyways, the other day KB and I were craving Cuban sandwiches and I decided to make a Cuban pork roast in my crock pot to use for some Cuban sandwiches (recipe for a future blog post).  Cuban pork is ah-maze-ing!  Let me just say there’s nothing better than Cuban pork – with garlic and citrus – slow cooked – all day long.  It’s the aroma I always want in my house.  I could bottle that and sell it.

Anyways, back to my Cuban pork roast.  I used a pork shoulder (you should use boneless, but in CT those are hard to come by so mine had a bone in it).  Stab the pork shoulder with a knife all over.  Poke cloves of garlic into that pork shoulder.

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Add seasonings: salt, pepper, cumin, oregano, crushed red pepper, onion powder, garlic powder.

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Add liquids to the marinade: juice of 1 lemon, juice of 1 lime, orange juice, and olive oil.  Cover and let marinade overnight.

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Place in slow cooker, cover and cook on low for 7-8 hours or high for 5 hours.

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Slice or shred and serve!  Enjoy in Cuban sandwiches if you desire…

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Recipe:

8 lb pork shoulder (boneless is recommended)
2 teaspoons salt
2 teaspoons pepper
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons crushed red pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1 head of garlic – cloves removed and peeled
juice of 1 lemon
juice of 1 lime
1 cup orange juice
3 Tablespoons olive oil

In a bowl, place pork shoulder.  Stab the pork shoulder and make slits all over.  Poke cloves of garlic into the slits.  Sprinkle the salt, pepper, cumin, oregano, crushed red pepper, onion powder and garlic powder over the top.  Add lemon juice, lime juice, orange juice and olive oil.  Cover and let marinade overnight.  In the morning, place the pork shoulder and marinade into the crock pot.  Cook on low for 7-8 hours or on high for 5 hours.  Slice or shred and serve!  Makes amazing Cuban sandwiches!

xoxo,

Caroline