Slow Cooker Grapefruit-Infused Cuban Pork
- Total Time
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.
orange(s)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
fresh lime juice2 Tbsp
capers1 Tbsp, drained, rinsed and chopped
fresh oregano1 Tbsp, chopped
orange zest1 Tbsp, minced (even better to use grapefruit zest)
ground cumin¾ tsp
table salt½ tsp
black pepper½ tsp
ground cinnamon¼ tsp
bay leaf2 leaf/leaves
cooking spray1 spray(s)
uncooked lean and fat pork loin2 pound(s), center-cut, boneless
- 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.
- 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.
- Cover and cook on low for 5 hours, or until the pork is cooked through.
- Transfer the pork to a carving board; let stand for 5 minutes. Slice into eight even rounds. Serve with the sauce in bowls.
- Serving size: 1 slice pork loin with 6 tablespoons sauce and vegetables.
- 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.