Cuban Pork - Slow Cooker

4
Servings
25m
Prep Time
7 1/2h
Cook Time
7h 25m
Ready In

Recipe: #37363

August 28, 2021



"The orange juice gives this pulled pork a definite Cuban profile. If you can find bitter orange, all the better!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (472.2 g)
  • Calories 794.4
  • Total Fat - 27.5 g
  • Saturated Fat - 8.3 g
  • Cholesterol - 188.6 mg
  • Sodium - 1153.5 mg
  • Total Carbohydrate - 61.8 g
  • Dietary Fiber - 5 g
  • Sugars - 9.2 g
  • Protein - 71.3 g
  • Calcium - 95.4 mg
  • Iron - 3.6 mg
  • Vitamin C - 71.9 mg
  • Thiamin - 1.7 mg

Step 1

Combine onion, red pepper, cilantro and garlic with 1 tablespoon olive oil in a slow cooker.

Step 2

Rub pork chops with cumin, 3/4 teaspoon salt and about 1/4 teaspoon pepper. Add to slow cooker.

Step 3

Drizzle remaining olive oil, juice of one orange and the squeezed orange shells over meat and veggies.

Step 4

Cover, cook on low until pork is tender, about 7 hours.

Step 5

Near end of slow cooker time, prepare rice according to package directions. Add frozen peas on top of rice during last few minutes of cooking.

Step 6

Remove pork chops, remove bones if using bone-in pork chops, discard orange halves. Pull pork with two forks.

Step 7

Stir vinegar and juice of 1/2 of the remaining orange into the slow cooker. Season with salt, pepper and juice of remaining 1/2 orange to taste.

Step 8

Return pulled pork to slow cooker.

Step 9

Fluff up the rice and stir in the peas.

Step 10

Serve pork next to rice and top with extra cilantro.

Tips & Variations


No special items needed.

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