Slow Cooker Cuban Pork Roast Recipe

slow cooker cuban pork roast recipe
  • Yield: 6 serving plates
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 8:00 h
  • Ready In: 8:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    7.1 g
  • Cholesterol

    61.9 mg
  • Sodium

    510 mg
  • Protein

    28 g
  • Carbohydrate

    24.0 g

Slow cooker Cuban pork roast recipe. Pork shoulder roast with vegetables and spices cooked in a slow cooker. Serve it over cooked rice or as sandwiches. You may also like Finnish Pork Stew with Beets and Noodles

Slow Cooker Finnish Pork Stew with Beets and Noodles

This Scandinavian dish is very colorful and extremely delicious.

Makes 4 servings

Ingredients: 16 oz (480 ml) can cubed beets, undrained, 1 pound (480 g) boneless lean pork loin, cut into 2-inch (5 cm) cubes, 1/2 cup (125 ml) low-sodium fat-free beef broth, 3 tablespoons (45 ml) cider vinegar, 1 cup (250 ml) chopped yellow onion, 1½ teaspoons (7 ml) prepared horseradish, 1/2 teaspoon (2½ ml) dried thyme leaves, 2 teaspoons (10 ml) cornstarch, 1/4 cup (60 ml) cold water, salt and freshly ground black pepper,to taste, 1/2 pound (240 g) cooked egg noodles, warm

Instructions: Drain canned beets, reserving 1/2 cup (125 ml) juice. In 6-quart (6l) slow cooker, combine beet juice, cubed pork, and remaining ingredients, except beets, cornstarch, water, seasoning, and cooked noodles. Cover cooker and cook on low-heat setting for 6-8 hours.

Open the lid, add beets, then increase heat to high and cook, uncovered, for further 10 minutes. Stir in combined cornstarch and water, stirring 2-3 minutes. Season to taste with salt and black pepper.

Turn off slow cooker. Remove cooked pork stew from slow cooker and transfer to a serving platter. Serve hot over cooked noodles.

Slow Cooker German-Style Pork Stew Recipe

Serve this delicious pork stew over the cooked noodles with thick slices of warm rye bread.

Makes 4 servings

Ingredients: 1 pound (480 g) boneless pork loin, cut into 1-inch (2.5 cm,) cubes, 1 cup (250 ml) apple cider, 1 cup (250 ml) chopped yellow onion, 1 cup (250 ml) peeled and cubed rutabaga, 2 cups (500 ml) drained fresh sauerkraut, 2 cups (500 ml) peeled and thinly sliced potatoes, 2 bay leaves, 1½ tablespoons brown sugar, 2 medium apples, peeled and sliced, 1/2 cup (125ml) frozen peas, thawed, salt and black pepper, to taste

In a 6-quart slow cooker, combine all ingredients, except apples, peas, and seasoning. Cover the cooker and cook on low-heat setting for 6-8 hours, adding apples and peas during the last 30 minutes.

Open the slow cooker, discard bay leaves and season to taste with salt and black pepper. Stir well. Serve hot over cooked noodles.

Slow Cooker Cuban Pork Roast Recipe


  • 1 oz (30 ml) extra virgin olive oil
  • 1/2 cup (125 ml) freshly squeezed orange juice
  • 1/2 cup (125 ml) freshly squeezed lime juice
  • 1½ teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon freshly ground blck pepper
  • 7 cloves garlic, peeled and smashed
  • 1 small sweet onion, peeled and thinly sliced
  • 1 bay leaf
  • 3 pounds (1.44 kg) pork shoulder roast


Step 1

In a medium mixing bowl, combine all ingredients, except pork, onion, and bay leaf. Mix well.

Step 2

Using a sharp knife, make slits in the pork. Rub all over with the oil mixture.

Step 3

Place pork shoulder roast and remaining ingredients in 6-quart (6 L) slow cooker. Pour the remaining juices from the mixing bowl over the meat.

Step 4

Cover slow cooker and cook on low-heat setting for 8 hours.

Step 5

Turn off slow cooker and open the lid. Transfer cooked pork to a cutting board. Let it cool slightly.

Step 6

Using two forks, shred meat into thick chunks. Serve over cooked rice.

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