Cuban Pork - Slow Cooker
"The orange juice gives this pulled pork a definite Cuban profile. If you can find bitter orange, all the better!"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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