This crock pot cuban pork recipe looks like you will be using the pork for more than just a main dish at your next dinner. As Christine suggests, you can use leftovers to make sandwiches the next day.
Thanks to Christine for sharing your authentic Cuban Pork recipe! Here is how she does it:
7-8 lb Pork Shoulder can use a smaller one, depending on how many people you are serving.
In a bowl combine
1 cup white vinegar
1 tbsp cumin
1 tbsp garlic powder 1 tbsp onion powder
1 tbsp salt and dash of black pepper
1/2 head of garlic chopped finely
Stir together. With a large knife, make deep slits all over the pork and with a baster, inject the marinade throughout it. Pour remaining marinade over the fat side up and refrigerate for at least 12-16 hrs.
You will cook this in a crockpot for 9- 10 hrs on low (for this size) . You’ll know when it’s done when you take a fork and it shreds.
Before you put the pork in the crock pot, slice up a lg white onion and place on the bottom along w 1/2 cup white vinegar. Put pork in fat side up. (you can also pour the remaining marinade over the pork before cooking too) Cover and don’t open. When you can take a fork and shredd it, about 9-10 hours carefully take it out. Add some salt to the skin. Put into a 500 degree oven (fat side up) for 20 minutes to crisp up the fat and brown the outside. If you have a convection oven set it to that. Keep an eye as it can burn. Remove when you can tap on the skin and its hard. Don’t let it burn, reduce heat if its getting close to burning but isn’t crispy yet. Let it sit for 10 min before fork shredding.
While its in the oven put some Olive oil in a pan, slice up another white onion and chop a few gloves over garlic. (Mojo).over medium high heat. Add some salt to reduce onions. Saute until onions are soft. After you shred the pork, pour this over it and add another pinch of salt. (Pork needs salt! Lol). Enjoy. You’ve just made a Cuban style pernil. This is the pork found in cuban sandwiches, so it works well for leftover sanndwiches the next day. I serve with white rice and beans.
Thanks again Christine for sharing. Can’t wait to try it!
*My Notes*1.) Use a crock pot that your pork shoulder will fit in with some room left around and above it. You don’t want the roast to touch the lid at all.2.) In this case, you don’t want to use a pork tenderloin in place of the shoulder. The tenderloin (or any lean cut of meat for that matter) will severely dry out with this amount of cooking time. Also, a tenderloin will not have the fat side to turn up as recipe specifies.3.) I would expect that using a Flavor Injector would be less messy than trying to use a baster to inject the marinade. (May be some personal experience that this note is coming from, just sayin’)