Cuban Style Pork Roast (Crock Pot) |
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Prep Time: 5 Minutes Cook Time: 415 Minutes |
Ready In: 420 Minutes Servings: 6 |
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I adapted a few other recipes, which called for marinating a roast overnight in mojo... and this turned out fantastic (If I do say so myself) We used this to make tacos with corn tortillas, along with home made salsa verde, queso fresco, lettuce and pico de gallo. (a Mexican style dish, but the flavors go very well together) I am also posting my recipe for an authentic salsa verde, given to my step-son by one of his co-workers. Ingredients:
3 lbs pork shoulder |
1/2 cup orange juice (fresh squeezed) |
1/4 cup lime juice (fresh squeezed) |
2 tablespoons garlic, chopped |
2 medium onions, sliced |
2 teaspoons adobo seasoning |
2 bay leaves |
2 tablespoons dried oregano |
2 teaspoons black pepper |
14 ounces chicken broth |
Directions:
1. If pork shoulder comes in a netting, remove it. Trim of any large pockets of fat. Place in crockpot.
2. Add remaining ingredients, roll the pork around in the mixture to coat evenly.
3. Cook in crockpot for about 3 hours on medium or 5-7 hours on low (until meat is falling apart).
4. Take meat out of crockpot and shred (remove any more excess fat that you can see)and return to broth.
5. Serve and enjoy!
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