CUBAN CHICKEN SLOW COOKER RECIPES

SLOW COOKER CUBAN PORK RECIPE | ALLRECIPES

Slow Cooker Cuban Pork Recipe | Allrecipes image

This is from an authentic Cuban recipe site, although I couldn't tell you how "authentic" it is, considering I have never been to Cuba. Serve with black beans and rice. Authentic or not, however, this recipe is amazing, especially the second day on a Cubano sandwich!

Provided by duetfreak

Categories Caribbean Recipes

Total Time 130 minutes

Prep Time 30 minutes

Cook Time 9 hours 0 minutes

Yield 12 servings

Number Of Ingredients 10

Ingredients

1 (5 pound) boneless pork loin, trimmed and silver skin removed
1 cup orange juice (such as Simply®)
½ cup lime juice
½ cup lemon juice
14 whole black peppercorns
1 large onion, finely chopped
1 head garlic, peeled and pressed
2 tablespoons kosher salt
1 teaspoon kosher salt
1 tablespoon dried oregano

Steps:

Cut pork loin into 3 equal pieces.
Turn a slow cooker to Low. Add orange juice, lime juice, lemon juice, and peppercorns, then add onion.
Mix garlic, salt, and oregano into a paste and rub all over pork pieces. Place pork in the slow cooker.
Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.

Nutrition Facts : Calories 298.2 calories, CarbohydrateContent 7.6 g, CholesterolContent 89.6 mg, FatContent 15.4 g, FiberContent 0.9 g, ProteinContent 31.3 g, SaturatedFatContent 5.8 g, SodiumContent 1176.1 mg, SugarContent 2.8 g

SLOW COOKED CUBAN SANDWICH RECIPE | JEFF MAURO - FOOD NET…

Slow Cooked Cuban Sandwich Recipe | Jeff Mauro - Food Net… image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Cook Time 6 hours 0 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
3 to 4 cloves garlic, minced
Juice of 1 lime (2 tablespoons)
Juice of 1 orange (2 tablespoons)
3 to 3 1/2-pound boneless pork shoulder
One 24-inch sub roll
Yellow mustard
1 pound Swiss, thick-sliced
1 pound honey ham, thinly sliced
2 cups dill pickle chips
2 red onions, thinly sliced

Steps:

Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours.
Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid.
Slice the roll open and smear both sides with mustard. Layer on the Swiss, ham, pulled pork and pickles. Place the onions over half the sub and cut into portions. Or, start on opposing ends and race to the middle.

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SLOW COOKED CUBAN SANDWICH RECIPE | JEFF MAURO - FOOD NET…

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