Using a slow cooker and ingredients my Cuban stepfather often used in his cooking, I cobbled together this recipe. It is simple and flavorful. wonderful with plantains or rice.
| Prep Time: | 30 mins |
| Cook Time: | 7 hrs 10 mins |
| Total Time: | 7 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 3 g |
| Sodium | 799 mg |
| Sugars | 10 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
3.3.19 I had just enough rump roast left from another meal. I’m so happy I finally got around to making this recipe that I’ve had on my radar for a while. This recipe is so, so very easy to make. I cooked at “normal” using the slow cooker feature on my Instant Pot®, checked at 3 hours (could’ve been done even sooner), and it was shreddable. I then switched to “less” and cooked for one more hour. The mojo and sour orange marinades combined with the juice coming from the rump roast is so darn flavorful that it knocked my socks off (well if I’d been wearing socks, today it’s flip flops). When serving, be sure to serve that marinade/sauce with the meal, don’t let an ounce of it go to waste. I left the meat a little chunky, just personal preference. Served with cilantro-lime rice, black beans with chopped onion, olives, and a loaf of Cuban bread bought at a Tampa Cuban bakery. I think this would be equally good made with pork loin instead of beef. Mojo pork is something you often find at Cuban restaurants. At any rate, this is the real deal folks. Katie, this one’s a winner, well done!