Slow Cooker Cuban Pork
This slow cooked pork literally melts in your mouth and couldn't be easier to make! A crowd pleaser for sure.
- Prep time
- 20 min
- Cook time
- 8 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2kg/4-5 lbs pork butt (shoulder - UK) or leg joint
- 20 cloves of garlic
- 2 tsp sea salt
- 1 tsp black peppercorns
- 1 cup/250ml freshly squeezed orange juice
- 1/2 cup/125ml freshly squeezed lemon juice
- 2 medium onions
- 1 tsp oregano
- 1/2 cup/125ml olive oil
- 1 tbsp olive oil
- 6-8 slices(100g) bacon (chopped)
- 1 green pepper (chopped)
- 1 onion (chopped)
- 4 cloves of garlic
- 1 bay leaf
- 1/4 tsp cumin
- 1/2 tsp oregano
- 1 tbsp red wine vinegar
- 800g(28oz) canned black beans
- salt to taste
- 85ml/1/3 cup chicken stock
Instructions
- 1
In a food processor or a blender combine garlic, salt, smashed peppercorns, orange and lemon juice, onions and oregano. Process until smooth.
- 2
Heat 1/2 cup of olive oil in a saucepan, the oil should be hot but not deep frying temperature hot. Take it off the heat and stir in the contents of the food processor and keep stirring to avoid burning.
- 3
Pour the mixture on the pork and let it marinate overnight. In the morning put the pork together with the marinade in a slow cooker and cook on low for 8 hours.
- 4
At the end of cooking time pull pork with two forks and mix it well with the juices.
- 5
In a large pan cook chopped bacon with a tablespoon of olive oil. If your bacon is very fatty omit oil.
- 6
Add chopped onion and green pepper and cook over low hear for 7-10 minutes until tender. Add garlic, bay leaf, cumin and oregano and stir fry for 1-2 minutes. Then add red wine vinegar, black beans, salt to taste and stock, bring to a boil, then reduce heat and cook on low for 15 minutes.
- 7
Serve pork and beans with long grain rice.