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Cuban style pork shoulder
Servings 8
Ingredients
- 10 cloves garlic chopped
- 2 tbsp salt
- 2 tbsp oregano dried
- 1 tbsp cumin ground
- 2 tsp pepper black
- 2 tsp chile pepper ground
- 2 bay leaves dried, finely crumbled
- 1 tbsp orange zest
- 2 tbsp vinegar
- 2 tbsp orange juice fresh
- 2 tbsp lime juice
- 2.5 kg pork shoulder bone and skin removed and cut into 5 cm cubes
- 5 onions
- 250 ml vegetable or chicken broth
Instructions
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In a large bowl, combine the garlic, salt, oregano, cumin, black pepper, chili pepper, crumbled bay leaves and orange zest. Stir in the vinegar, orange and lime juices to make a coarse paste. Add the pork pieces and toss until the pieces are evenly coated with the spice paste. Set aside to marinate while you finish the other preparations.
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Trim and cut the onions lengthwise into ½ cm thick slices. Arrange the slices in an even layer on the bottom of the slow cooker insert. Pour the broth over the onions. Arrange the pork in an even layer over the onions, pouring over any reserved marinade.
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Cover the insert and place it in the slow cooker*. Set the cooker to high heat and cook 4 to 4 1/2 hours until the pork is fork-tender. Remove from heat and crack the lid to allow the mixture to cool slightly. Gently stir the pork with the onions and serve with black beans and rice.
Recipe Notes
Recipe by Noelle Carter, photography by Kirk McKoy / Los Angeles Times Feb. 25, 2009 Recipe for the “slow cooker” or “crock-pot” method