Crock Pot Cuban Pulled Pork Recipe
Crock Pot Cuban Pulled Pork Recipe made with homemade mojo marinade with sour oranges. This pork is so tender you can cut it with a fork.
Ingredients
- 10 pound pork shoulder roast
- 3 whole limes
- ⅓ cup sour orange juice or orange juice
- 12 whole garlic cloves
- 2 tablespoons fresh oregano leaves (leaves stripped from about 6 sprigs,)
- 1 tablespoon dried oregano
- 2 tablespoons apple cider vinegar
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 15 oz. cans Hunts Fire-roasted diced tomatoes
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Place the lime juice, sour orange juice, garlic, oregano, cumin, vinegar, pepper and salt in a blender. Pulse until liquefied.
- Place the pork roast inside a 6 quart or larger crock pot.
- You can cut the pork shoulder into pieces if you need to.
- Pour the marinade over the pork.
- Cover and refrigerate at least 8 hours, overnight is best.
- Remove the crock pot from the fridge and turn on low.
- Add the 2 cans diced tomatoes and salt and pepper.
- Cook on low for 12 hours. Remove the meat from the crock pot and place on a large cookie sheet.
- Reserving the liquid to make the sauce.
- Let meat rest about 20 minutes.
- To shred pull the pork apart with 2 forks, discarding any fat or bones.
Nutrition
Serving: 1ServingCalories: 361kcalCarbohydrates: 5gProtein: 46gFat: 17gSaturated Fat: 6gCholesterol: 154mgSodium: 565mgPotassium: 872mgFiber: 1gSugar: 3gVitamin A: 72IUVitamin C: 13mgCalcium: 62mgIron: 4mg
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