I have probably tested hundreds of dishes for my Real Food Meal Plans. Some are delicious and some are not even worth mentioning. This slow cooked Cuban pulled pork falls into the category of AH-MAZ-ING.
I’ve said it before, and I’ll say it again… There’s nothing quite like throwing a few simple ingredients into a slow cooker and and coming back at the end of the day to a hot and savory meal. This dish in particular, combines the rich flavorful meat with a bright and crunchy veggie slaw and a sexy silky homemade mayo that makes it a favorite any time of the year.
You could certainly serve this dish up with some tortillas, but I think it stands on its own without them.
Thanks goes to PreventionRD for the inspiration for this dish.
Slow Cooked Cuban Pulled Pork Ingredients
- 1 3-4 pound pork shoulder
- 1 T. Dijon mustard
- 1 1/2 tsp. allspice
- 2 T. sea salt
- 1 T. paprika
- 1 T. oregano
- 1/2 tsp. chili powder
- 1/2 tsp. cinnamon
- 1/2 tsp. black pepper
- 1 pinch cayenne
- 2 T. coconut oil
- 1 large onion
- 5 cloves garlic
- 2 T. honey
- 1 orange
- 2 limes
Slow Cooked Cuban Pulled Pork Method
- Rub the pork roast all over with the Dijon mustard. Combine the sea salt, allspice, paprika, oregano, chili powder, cinnamon, black pepper, and cayenne in a wide shallow bowl. Roll pork in spice mixture to liberally coat. Leave pork in bowl, cover, and refrigerate overnight.
- Remove pork from fridge, and preheat slow cooker on high.
- Slice onions thinly and mince garlic, set aside.
- Zest and juice orange. Juice limes. In a small bowl, whisk citrus juices, orange zest, and honey.
- Heat a large, heavy-bottomed pan over medium high heat and add the coconut oil. Place the roast in the skillet and brown on all sides.
- Transfer to slow cooker and reduce heat to low. Place the onions and garlic on top of the pork. Pour citrus/honey mixture over pork. Cover and cook on low for 8-9 hours.
- When tender, use two forks to shred pork into the sauce.
- 1/2 cup homemade mayo (use the recipe from this post)
- 1 tsp. chipotle powder*
- 1 tsp. lime juice
- Sea salt to taste
Combine all ingredients and mix well. Refrigerate until ready to serve.
*If you’re feeding small humans, you may want to use less chipotle in the mayo.
- 1 small jicama (about the size of a large grapefruit)
- 1 red bell pepper
- 2 carrots
- 1/2 cup chopped cilantro
- 2 limes
- 3 T. extra virgin olive oil
- Sea salt and fresh ground pepper, to taste
Peel jicama and carrots. De-seed red pepper and remove the pith. Cut jicama, bell pepper and carrots into tiny matchsticks. Toss all together with cilantro, juice of two limes, and extra virgin olive. Season with sea salt and fresh ground pepper to taste.
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