It’s St. Patrick’s Day! And I’m bringing you a recipe for Cuban pork. That’s acceptable right?!
The point is..this pork is SO good that I had to share it on St. Patrick’s day instead of an Irish recipe. It really truly is that good. The best part about this pork is that it makes a ton and…AND…you can make leftover Cuban sandwiches with it! If you didn’t know, I’m a tad obsessed with Cuban sandwiches but they are harder to make than most sandwiches because you have to have the pork and the ham and the cheese, etc and so forth. So I made this pork just so I could make Cuban sandwiches and I don’t know if the pork with rice and beans dinner was better or the Cuban sandwiches.
The point to my rambling is that you should make this pork. And while it is a crockpot recipe it does take 2 days. And yes. It’s 100% worth it.
Ingredients for step 1
1 bone-in pork shoulder –see note 1
½ cup frozen 100% orange juice concentrate
1/3 cup lime juice-I used fresh but you can used bottled
1 Tablespoon olive oil
8 whole peeled cloves of fresh garlic
1 Tablespoon dry oregano
1 Tablespoon pepper
2 teaspoons kosher or sea salt
1 teaspoon crushed red pepper flakes
2 stems (no leaves) fresh cilantro
Ingredients for step 2
Slow cooked pork-chilled
Cooking juices from the pork
2 Tablespoons lime juice
2 Tablespoons white wine or cider vinegar
1 teaspoon minced garlic
½ teaspoon crushed red pepper flakes
½ teaspoon dried mustard powder
Instructions for step 1
Drizzle slow cooker with olive oil. Take pork, fat side down, in the bowl then flip over. Throw in garlic cloves, and sprinkle the pork with the spices. Use a spoon and dollop the frozen orange juice concentrate over the top of the pork. Pour in the lime juice around the edges and throw in the cilantro stems. Cook on high for 1 hour then switch to low and cook for 12 hours or until the meat falls apart* see note 2* Once the meat falls apart, throw the entire thing in the fridge (I just threw the slow cooker insert in the fridge and it worked great.
Instructions for step 2
Using a spoon, remove the congealed fat from around the pork and discard it. Transfer pork to a cutting board to shred.
Pour the juices into a mesh strainer that is over a saucepan. Remove and throw away any solids. Add the lime juice, vinegar, garlic, red pepper flakes, and dried mustard to the cooking juices, whisk together, and bring to a boil. Boil about 15-29 minutes.
Shred the meat. It should fall right apart. Throw it in a 9×13 baking dish and pour the juices over the meat. Toss together and throw in a preheated 350 oven and cook for about 25 minutes until heated through.
Note1– I used about a 4 lb pork and didn’t change any of the recipe which calls for about an 8 lb which would never in a million years fit in my crock pot.
Note 2-The recipe calls for a 8-10 lb pork shoulder. Since mine was smaller, it only took about 8-9 hours total to cook. Just keep an eye on it and when it falls apart, it’s done.
I served this with black beans and garlic-lime rice. NOM NOM NOM! And then two days later I made cuban sandwiches with the leftovers. Recipe to come later.