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 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.
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, pork shoulder or pork butt work well and may even be more tender for slow cooking.
Do I need to remove the silver skin from the pork?
Yes, removing the silver skin helps the meat cook more evenly and improves texture.
Can I cook this on high instead of low?
It's best to cook on low for 9-10 hours to ensure tender, juicy pork; cooking on high may dry it out.
How do I know when the pork is fully cooked?
Use an instant-read thermometer; the pork should reach at least 145°F in the center.
Can I prepare the garlic paste ahead of time?
Yes, you can make the garlic, salt, and oregano paste a few hours ahead and store it in the fridge.
Is it necessary to let the pork rest after cooking?
Resting for about an hour helps the juices redistribute and makes shredding easier.
Can I freeze the cooked pork?
Yes, shredded pork freezes well; store in an airtight container for up to 3 months.
What can I serve with this pork?
It pairs well with rice, beans, plantains, or in sandwiches like Cuban sandwiches.
