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–+ servings

Crock Pot Cuban Pulled Pork Recipe

Arlene Mobley - Flour On My Face
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 12 hours
Marinade 12 hours
Total Time 1 day 15 minutes
Course Main Dish
Cuisine Cuban
Servings 12 Servings
Calories 361 kcal

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
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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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