Slow-Cooked Cuban Pork Dish

This slow-cooked pork recipe is packed with rich, bold flavors that will transport your taste buds straight to the heart of Cuba. It’s perfect for a cozy dinner and easy to prepare ahead of time.

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TIME9 hr 30 min

SERVINGS4

RATING4.5 / 5

01 / WHAT YOU NEED

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 tablespoon dried oregano

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by cutting the pork loin into three equal pieces. Set your slow cooker to low, then pour in the orange juice, lime juice, lemon juice, and add the peppercorns. Toss in the onion as well. In a small bowl, mash together the garlic, salt, and oregano into a paste, and rub it all over the pork pieces. Place the pork into the slow cooker with the juices and onions. Let it cook on low for about 9 to 10 hours, until the pork is just slightly pink in the middle—an instant-read thermometer should show at least 145°F. Once it’s done, shred the meat with two forks and let it rest for about an hour before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use a cut of pork with some fat for extra moisture and flavor.
- Marinate the meat overnight to let the spices fully penetrate.
- Cook on low heat for several hours to achieve tender, fall-apart pork.

Why you’ll love it

This dish is packed with rich, savory flavors that develop slowly over time, making every bite tender and juicy. The blend of spices and citrus creates a perfect balance of tangy and aromatic notes, bringing a taste of traditional Cuban cuisine to your table.

Serving ideas

Serve with fluffy white rice and black beans for a classic pairing. Add a side of fried plantains or a fresh cabbage slaw to brighten the meal. A simple green salad can also complement the rich flavors nicely.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave to keep the pork moist. You can also freeze the cooked pork for up to 3 months; thaw overnight in the fridge before reheating.