This was just wonderful! Smelled soooo good while cooking. I made exactly as written with a small exception I had an individual bottle of OJ just just threw the whole thing in about 10 oz. I also cubed two sweet potatoes and added those to the crock too. Pork was moist & flavorful and the juices delicious over the pork. Loved this recipe! Thanks for sharing with us arich01 it's a winner!
This was very good but I cooked it for 8 hours instead of 6 so it fell apart into shredded pork. Will be excellent for sandwiches tomorrow.
Very good sweet and spicy. I shredded the meat and served in tortillas. I had to substitute with things I had on hand but it still worked: boneless pork sirloin chops instead of tenderloin apple cider vinegar instead of red wine vinegar bottled lemon juice instead of a real lemon. I also added a bag of frozen grilled red and yellow peppers. Will definitely make this again!
Havana Slow Cooker Pork Haiku: "Way too much cumin. (And I like that spice a bunch.) Masked other flavors." I used a pork loin (not tenderloin which I don't like to do in the crockpot) and followed the recipe as directed but the citrus taste didn't really shine as all I could taste was cumin. The pork itself was good tender and had a nice flavor but it was just a bit heavy on the cumin.
I try to refrain from making too many alterations to a recipe, but sometimes you have to use good judgment when it comes to adding seasonings. Everyone’s tastes are different. For example, my husband likes cumin, but not a strong cumin taste. In my case, it’s lemon. I can tolerate a little bit of lemon, but not a lot. Then there's cayenne. Some can take the heat, some not. With all of that said, I really wanted to try something new with pork. I adjusted the cumin, grated lemon peel, and cayenne to a level that our tastes would accept. I also baked this in the oven with a watchful eye because tenderloins will dry out quickly if not cooked properly. After it was cooked, I thickened the pan drippings with corn starch and made a thin gravy for spooning over the top. Needless to say, this was absolutely amazing!
I've made it a few times now and want to share my observances. I always sub the red wine vinegar with raw apple cider vinegar. I always double the amount of onions. Instead of a few tablespoons of minced garlic I use SEVERAL whole cloves of roasted garlic that you can get at the antipasto bar at whole foods/sprouts etc. The whole cloves become so soft and buttery when soaked that long with the onions in the juicy base also when you double all that stuff it's great for adding to tacos! Also! Yesterday I also added 3 chopped chipotle peppers (seeds removed) as well as a cup of finely chopped fresh pineapple (and didn't add the grated lemon peel). Mad flavor. Try it!
Great recipe. I followed the recipe exactly except... Sorry, I had to do that. I hate it when people write reviews like that. Really, I've made this twice, according to the recipe, and it is wonderful! My family loves it!!!
This was amazingly good and very easy. I followed the recipe exactly except to increase the orange juice to 1 cup and decrease the red pepper to 1/4 tsp. I used a little over 4 lbs of pork tenderloin cooked it on low and it was done in a little over 4 hours. I served it with black beans (canned I added a little onion garlic and red wine vinegar) and brown rice. Delicious fast dinner.
What can I say - excellent. I always brown my roasts or tenderloins before putting them in the slow cooker so that's the only thing I did differently. I browned it with a little flour and salt/pepper coating. Other than that nothing else so differently. Yummy!
