Ingredients
- A boneless pork loin of around 5 pounds, carefully trimmed with its silver skin removed,
- A generous cup of fresh orange juice (like the one from Simply®),
- Half a cup of zesty lime juice,
- Another half cup of tangy lemon juice,
- Fourteen whole black peppercorns for a spicy kick,
- One large onion, finely diced for added flavor,
- A head of garlic, peeled and expertly pressed,
- Two tablespoons of quality kosher salt to enhance taste,
- A teaspoon of kosher salt for seasoning,
- Lastly, a tablespoon of fragrant dried oregano to complete the mix.
Step 1
Begin by slicing the pork loin into three even portions, ensuring each piece is of equal size and shape.
Step 2
Next, set your slow cooker to a gentle Low setting, creating the perfect environment for the flavors to meld. Pour in the refreshing citrus juices of orange, lime, and lemon, followed by a handful of aromatic peppercorns and slices of onion for added depth.
Step 3
In a small bowl, craft a flavorful paste using minced garlic, a sprinkle of salt, and a generous portion of oregano. Massage this fragrant mixture onto each segment of pork, coating them entirely before nestling them into the slow cooker.
Step 4
Allow the pork to tenderize slowly over the course of 9 to 10 hours, until it reaches a delicate blush hue at its core. To ensure doneness, insert an instant-read thermometer into the meat; it should display a minimum temperature of 145 degrees F (63 degrees C).
Step 5
Using two forks, gently shred the succulent pork, letting it soak up its juices for an additional hour before presenting it to eager diners.
Extra Tips & Suggestions
- Storing succulent Cuban pork that has been slow-cooked to perfection is essential to maintaining its delicious flavors. To keep this mouthwatering dish at its best, here are some creative and varied storage tips that flow naturally:
- 1. Refrigerate with Care : After enjoying your succulent Cuban pork feast, make sure to transfer any leftovers to airtight containers. This will help preserve the flavors and moisture of the meat.
Reviews
Kinslee
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