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!


Recipe Summary

30 mins
9 hrs
1 hr
10 hrs 30 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

I chose to use loin instead of tenderloin because the flavor turned out better, and it was more tender.

Nutrition Facts

298 calories; protein 31.3g; carbohydrates 7.6g; fat 15.4g; cholesterol 89.6mg; sodium 1176.1mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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Rating: 5 stars
4.17.20 I live in Florida with an abundance of Cuban restaurants. My favorite dish to order always is Cuban Pork, so I’ve had a lot of it. This may be a little more on the citrusy side than I’m used to and I'm not convinced you need the lemon as well as the lime (lime's traditional), but it is still very good. I had a 2-1/2 lb pork loin, checked the internal temperature at 2 hours, and it already was up to 190ºF, so don’t expect “slightly pink in the center.” It really needs the additional cooking time anyway to tenderize. Typically made with a pork shoulder, this pork loin roast certainly was tender and flavorful (and less fat). Do plan on serving the broth in the cooker, it's delicious and necessary to keep0 the pork moist. We’re having shredded pork tonight, and then I’ll slice the other two small pieces for the weekend. I’d make this again. Read More