WebPlace the pork and the Cuban marinade ingredients in the slow cooker. Make sure the pork gets coated with the marinade. Cover …
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WebCover and refrigerate at least 8 hours or up to overnight, flipping the pork once. Place the slow cooker insert in the slow cooker. Cook on the LOW setting until the pork is fork tender, about 8 hours. …
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WebAdd the oregano, cumin, garlic, salt, and pepper. Whisk until combined. Pour this Cuban mojo sauce over the pork …
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WebFor the marinade, combine lime juice, orange juice, water, garlic, oregano, salt, cumin, pepper, and bay leaves in a medium bowl. Pierce meat in several places and place in zip-top bag. Pour marinade over meat. Refrigerate overnight. Remove from fridge, put meat and marinade into crockpot; top with sliced onion.
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WebInstructions. In a large pot add the canola oil on medium high heat. Season the pork with the kosher salt and black pepper and brown the pork on all sides. To the slow cooker add the orange juice, lime juice, …
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WebAdd the pork tenderloin to the crock pot. Pour the sauce over the top of the crock pot. Cover and cook on low for 4-6 hours or on high for 3-4 hours. When finished place the pork on a cookie sheet lined …
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WebMix garlic, salt, and oregano into a paste and rub all over pork pieces. Place pork in the slow cooker. Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer …
WebWith a large meat fork, pierce meat several times. Place roast in a large Ziploc bag; add marinade. Marinade in refrigerator for 6 to 24 hours; turning several times. Place onion in bottom of slow cooker topped with meat and marinade. Cook on low for 10 to 12 hours or High 5 to 6 hours.
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WebCook on low for 8-10 hours or until pork shreds easily with a fork. For the Cuban-Style Black Beans: heat oil in a large skillet over medium heat. Add bell pepper and onion, season with salt and pepper, and then saute until vegetables are tender, 5-7 minutes. Add garlic then saute for one more minute. Add dried oregano, black beans, chicken
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WebDirections. Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside. Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours.
WebHeat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over sear until brown. Remove chops and place in crockpot (slow cooker). Add onion and …
WebInstructions. In a medium bowl, whisk together the olive oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, and pepper. Make slits in the pork with a paring knife and rub liberally all …
WebPlace your browned pork chops in a 4 quart slow cooker, pouring the remaining butter/cooking juices over top. Using a mixer, combine your remaining ingredients and spoon over the top of your pork …
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WebInstructions. Slow Cooker. Season the pork with salt & pepper and add to the bottom of the slow cooker. In a small bowl, mix together the mojo ingredients. Pour the mojo on top of the pork. Cook high 4-5 hours or low 8-10. Remove pork from the slow cooker & shred. Place back in slow cooker until ready to serve.
WebCut the oranges, lemons and limes in half and squeeze the juice into a medium bowl. Reserve the rind of one orange, one lemon and one lime. Heat Crock Pot® Slow Cooker to sauté, or alternatively heat a large skillet to high heat. Drizzle 1-2 tablespoons of oil into hot pot or skillet. Brown the meat on all sides.