Slow Cooker Grapefruit-Infused Cuban Pork

Total Time
5 hr 10 min
10 min
5 hr
This Cuban pork is usually made with sour oranges, something of a rarity in North America. By using grapefruit zest and more “traditional” navel oranges, we can replicate the flavors astoundingly well.



2 medium, navel, cut into supremes, any juice reserved

uncooked red onion(s)

1 medium, chopped

uncooked bell pepper(s)

1 item(s), medium, green, stemmed, cored, and chopped


3 Tbsp

fresh lime juice

2 Tbsp


1 Tbsp, drained, rinsed and chopped

fresh oregano

1 Tbsp, chopped

orange zest

1 Tbsp, minced (even better to use grapefruit zest)

ground cumin

¾ tsp

table salt

½ tsp

black pepper

½ tsp

ground cinnamon

¼ tsp

bay leaf

2 leaf/leaves

cooking spray

1 spray(s)

uncooked lean and fat pork loin

2 pound(s), center-cut, boneless


  1. Mix the orange supremes, any juice, the onion, bell pepper, olives raisins, lime juice, capers, oregano, grapefruit zest, cumin, salt, pepper, cinnamon, and bay leaves in a 5- to 6-quart slow cooker.
  2. Lightly coat a large nonstick skillet with nonstick spray; set over medium heat. Add the pork; cook, turning occasionally, until well browned, about 7 minutes. Transfer to the slow cooker, nestling the meat into the sauce.
  3. Cover and cook on low for 5 hours, or until the pork is cooked through.
  4. Transfer the pork to a carving board; let stand for 5 minutes. Slice into eight even rounds. Serve with the sauce in bowls.
  5. Serving size: 1 slice pork loin with 6 tablespoons sauce and vegetables.
  6. NOTE: The pork loin can still be cut into proper slices after 5 hours. More than that and the pork will start to chunk and shred, like pulled pork. While it will taste just as good, the aesthetics may be a bit off.

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