I threw this recipe together using a slow cooker and flavors my Cuban stepfather always cooked with. It’s easy and full flavored. Pairs great with rice or plantains.
Preparation Details
Prep Time: 30 mins
Cook Time: 7 hrs 10 mins
Total Time: 7 hrs 40 mins
Servings: 4
Ingredients
- 1 pound rump roast
- coarse salt to taste
- ground black pepper to taste
- 1 tablespoon olive oil
- ¾ cup bitter orange marinade (such as Goya® Naranja Agria)
- ¾ cup garlic marinade (such as Goya® Mojo Criollo)
- 1 yellow onion, sliced
- 4 large cloves garlic, minced, or more to taste
- ½ tablespoon ground cumin
Steps
- Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.
- Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.
- Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.
