Slow cooker Cuban pork
6
Points®
Total time: 5 hr 10 min • Prep: 10 min • Cook: 5 hr • Serves: 8 • Difficulty: Easy
This quickly prepared Cuban pork is usually made with sour oranges, something of a rarity in North America. By using grapefruit zest and more readily available navel oranges, the traditional flavors are replicated to a tee. Getting a good sear on the outside of the pork loin allows the meat to hold its juices better during the long cooking process. The sliced pork and flavorful cooking liquid are complimented with simply steamed rice. Be sure to remove any bay leaves before serving. A lime wedge on the plate allows for added zing in the final product. The complex flavored pork can also be made into delectably savory sandwiches if a more casual meal is planned.
Ingredients
Orange
2 medium, navel, cut into supremes, any juice reserved
Red onion
1 medium, chopped
Bell pepper
1 item(s), medium, green, stemmed, cored, and chopped
Raisins
3 Tbsp
Fresh lime juice
2 Tbsp
Capers
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 pork loin
2 pound(s), center-cut, boneless
Instructions
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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