Cuban Pork is one of my favorite slow cooker dishes. I shared it years ago as part of a Dinner Party Post, but I thought it deserved a post of it’s own. So you (and mostly, I) could find the recipe more easily. It’s not a particularly easy dish to photograph ( as you can see below), but don’t let that keep you from making this tasty dish.
You honestly can’t get much easier than this dish. You start with a Pork – Boston Butt (thaw, if previously frozen) and trim off any large fatty portions. Place the pork in a crock pot. Add a sliced Vidalia onion. Pour a bottle of ‘Mojo Criollo’ marinade over the pork, covering the meat and onion. Mojo Criollo marinade is a bottled blend of citrus juices and spices. You can find it in the Latin section of your grocery store. Plug in the crockpot , turn to high temperature, put the lid on the pot and let it cook for eight hours. After eight hours pull out the pork – it will be falling off the bone. Separate the pork with two forks, as with pulled pork. Place the pork on a sheet pan and broil for 5 minutes, so the pork gets a little crispy. That’s it !!!
In the past, I have served it with roasted vegetables or black beans & rice (which can be a little time consuming). Lately, I’ve served it with some Creamy Polenta, which takes no time at all to prepare. I make this recipe and add a little pork au jus while cooking. I like the creaminess of the polenta with the slightly crispness of the pork. I serve it in a bowl- put some of the creamy polenta on the bottom, then pile on the pork and add a little au jus on top. I also serve a bowl of the au jus on the side.