This is from an authentic Cuban recipe site, although I couldn’t tell you how “authentic” it is, considering I have never been to Cuba. Serve with black beans and rice. Authentic or not, this recipe is amazing, especially on the second day on a Cubano sandwich!
Preparation Details
Prep Time: 30 mins
Cook Time: 9 hrs
Total Time: 10 hrs 30 mins
Servings: 12
Ingredients
- 1 cup orange juice (such as Simply)
- ½ cup lime juice
- ½ cup lemon juice
- 14 whole black peppercorns
- 1 large onion, finely chopped
- 1 (5 pound) boneless pork loin, trimmed and silver skin removed
- 1 head garlic, peeled and pressed
- 2 tablespoons kosher salt
- 1 teaspoon kosher salt
- 1 tablespoon dried oregano
Steps
- Add orange juice, lime juice, lemon juice, and peppercorns to a slow cooker. Add onion.
- Cut pork loin into 3 equal pieces.
- Mix together garlic, 2 tablespoons and 1 teaspoon kosher salt, and oregano in a small bowl until a paste forms; rub all over pork pieces. Place pork in juice mixture in the slow cooker.
- Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.
