CUBAN PORK STEW SLOW COOKER RECIPES

Steps:

• Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic.
• Combine the remaining garlic, jerk seasoning, and salt, rub all over pork (you may want to wear gloves).
• Place in a large container, pour the lime and orange juice over the pork; cover and refrigerate 5 hours or overnight, turning pork occasionally so the marinade covers all of pork.
• The next morning, put everything in the crock pot and cook on LOW for 9 hours.
• After 9 hours, remove pork and shred using two forks.
• Remove liquid from crock pot and reserve.
• Add shredded pork back to the slow cooker.
• Add about 1 cup of the liquid back into the crock pot and taste for salt and pepper.
• Let it cook an additional 15 minutes.
• Meanwhile make the  Caribbean salsa: combine all the ingredients in a bowl, season to taste with salt and pepper. Refrigerate salsa until ready to serve.

Steps:

• Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
• Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
• Remove meat from slow cooker, and shred, adding drippings as needed to moisten.