If you're looking for something a little different from your slow-cooker, this Cuban style pork is sure to please the entire family. The finished pork has a flavor that is subtle and delicious, and works well in a variety of sandwiches (like a classic Cubano: layer pulled pork on bread with thinkly sliced baked ham, Swiss cheese, and sliced pickles, then grill or cook in a sandwich press); or even as part of a make-your-own fajita bar served alongside rice and black beans.
But no matter how you use the pulled pork, the scent that will permeate your entire house will make it hard to wait the full 8 hour cooking time ... but the rewards will be well worth it!
Slow-Cooked Cuban Pulled Pork
- 2 Tbsp whole cumin seeds
- 1 Tbsp whole peppercorns
- 2 Tbsp kosher salt
- 1 Tbsp dried oregano
- 8 lb bone-in pork shoulder, excess fat trimmed, cut into 2-3 large pieces
- 4 Tbsp extra virgin olive oil
- 2/3 cup orange juice
- 2/3 cup good quality dry sherry
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup fresh squeezed lime juice
Heat a large saute pan over medium-high heat. Add cumin seeds and peppercorns, and cook, tossing, until fragrant. Add to food processor or use mortar and pestle to crush cumin seed and peppercorn until broken but coarse. Combine with salt and oregano, and rub mixture all over pieces of pork shoulder. Set aside.
Can be made up to this point and refrigerated overnight in a plastic bag. Let sit and room temperature for up to one hour before proceeding.
Heat a large, deep-sided skillet over medium high heat until hot but not smoking. Working in batches, add 2 Tbsp of olive oil to skillet and add one piece of pork shoulder. Do not disturb meat, letting it brown very well on one side. Turn and repeat with other side. When full browned on both sides, place in slow cooker. Repeat browning process with remaining pieces of meat, adding 1-2 Tbsp additional oil for each piece.
In medium bowl, mix orange juice, sherry, lemon juice, and lime juice. Pour mixture over meat in slow cooker, cover, and cook for 6 hours on low heat, then 1-2 additional hours on high. Meat should fall apart easily with pulled with a fork.
When done, remove meat from liquid with tongs and let rest on a cutting board for 15 minutes. Then, shred meat using two forks. If desired, a ladlefull of liquid can be added back to the meat for storing, but otherwise the rest of the liquid can be discarded.
Makes enough to feed a crowd, even better the second day.
