Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I threw this recipe together using a slow cooker and flavors my Cuban stepfather always cooked with. It's easy and full flavored. Pairs great with rice or plantains.

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Recipe Summary

cook:
7 hrs 10 mins
total:
7 hrs 40 mins
prep:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.

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  • Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.

  • Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.

Nutrition Facts

258 calories; protein 21g; carbohydrates 16g; fat 11.6g; cholesterol 50mg; sodium 798.5mg. Full Nutrition
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