Ingredients
- 1 (5 pound) boneless pork loin, trimmed and silver skin removed
- 1 cup orange juice (such as Simply®)
- ½ cup lime juice
- ½ cup lemon juice
- 14 whole black peppercorns
- 1 large onion, finely chopped
- 1 head garlic, peeled and pressed
- 2 tablespoons kosher salt
- 1 teaspoon kosher salt
- 1 tablespoon dried oregano
Why This Dish Is So Satisfying
Full of rich, bold flavors that develop slowly, making the pork tender and juicy. The slow cooking method allows the spices and citrus to deeply infuse the meat, creating a deliciously authentic Cuban taste with minimal effort.
Cooking Techniques
- Use a well-marbled pork shoulder for the best tenderness and flavor.
- Sear the pork before placing it in the slow cooker to add extra depth to the taste.
- Avoid lifting the lid too often during cooking to keep the heat steady and the meat moist.
- Sear the pork before placing it in the slow cooker to add extra depth to the taste.
- Avoid lifting the lid too often during cooking to keep the heat steady and the meat moist.
Directions
Cut the pork loin into three equal pieces. Set your slow cooker to low heat. Pour in the orange juice, lime juice, lemon juice, and add the peppercorns along with the sliced onion. In a small bowl, mash together the garlic, salt, and oregano to make a paste, then rub it all over the pork pieces. Place the pork into the slow cooker, nestling it among the juices and onions. Let it cook on low for about 9 to 10 hours, until the meat is just slightly pink in the center — you can check with an instant-read thermometer, which should register at least 145°F. Once it’s done, shred the pork using two forks and let it rest for about an hour before serving.
Serving Advice
Serve with fluffy white rice and black beans for a classic combination. Add a side of fried plantains or a fresh avocado salad to balance the rich flavors. Warm corn tortillas also make a great accompaniment for making tasty sandwiches.
How To Save Leftovers
Allow leftovers to cool completely before storing in an airtight container. Keep in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave to maintain moisture and flavor.
