Although I have never traveled to Cuba, I am unable to comment on how “authentic” the recipe is because it comes from an authentic Cuban recipe website. Serve with rice and black beans. Regardless of its authenticity, this recipe is fantastic, especially the next day on a Cubano sandwich!
| Prep Time: | 30 mins |
| Cook Time: | 9 hrs |
| Additional Time: | 1 hr |
| Total Time: | 10 hrs 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (5 pound) boneless pork loin, trimmed and silver skin removed
- 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 head garlic, peeled and pressed
- 2 tablespoons kosher salt
- 1 teaspoon kosher salt
- 1 tablespoon dried oregano
Instructions
- Cut pork loin into 3 equal pieces.
- Turn a slow cooker to Low. Add orange juice, lime juice, lemon juice, and peppercorns, then add onion.
- Mix 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 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.
- I chose to use loin instead of tenderloin because the flavor turned out better, and it was more tender.
Nutrition Facts
| Calories | 298 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 90 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 6 g |
| Sodium | 1176 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
It was good but the flavor was a bit sweet from the OJ. Another reviewer said the same and that perhaps the lemon was not needed either. I think just doing the lime would have come out too dry. I think that next time, I will do the same amount of orange, lemon and lime juices. It could also use some spice; I added cumin, a little chipotle pepper, black pepper and some pepper flakes after shredding. Very moist, just wanted it a bit more spicy.
4.17.20 I live in Florida with an abundance of Cuban restaurants. My favorite dish to order always is Cuban Pork, so I’ve had a lot of it. This may be a little more on the citrusy side than I’m used to and I’m not convinced you need the lemon as well as the lime (lime’s traditional), but it is still very good. I had a 2-1/2 lb pork loin, checked the internal temperature at 2 hours, and it already was up to 190ºF, so don’t expect “slightly pink in the center.” It really needs the additional cooking time anyway to tenderize. Typically made with a pork shoulder, this pork loin roast certainly was tender and flavorful (and less fat). Do plan on serving the broth in the cooker, it’s delicious and necessary to keep0 the pork moist. We’re having shredded pork tonight, and then I’ll slice the other two small pieces for the weekend. I’d make this again.