Cuban Pork - Slow Cooker
August 28, 2021
"The orange juice gives this pulled pork a definite Cuban profile. If you can find bitter orange, all the better!"
- 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
Combine onion, red pepper, cilantro and garlic with 1 tablespoon olive oil in a slow cooker.
Rub pork chops with cumin, 3/4 teaspoon salt and about 1/4 teaspoon pepper. Add to slow cooker.
Drizzle remaining olive oil, juice of one orange and the squeezed orange shells over meat and veggies.
Cover, cook on low until pork is tender, about 7 hours.
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.
Remove pork chops, remove bones if using bone-in pork chops, discard orange halves. Pull pork with two forks.
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.
Return pulled pork to slow cooker.
Fluff up the rice and stir in the peas.
Serve pork next to rice and top with extra cilantro.
Tips & Variations
No special items needed.