I love meals where you can set it and forget it in the slow cooker and pulled pork is perfect for that. This one is Cuban style, which has a citrus flair to it. I also used cardamom instead of the typical coriander because I thought the citrus notes of the cardamom would compliment the oranges.
Pork shoulder is definitely a cut of meat that needs to be cooked low and slow, so it’s perfect for this recipe! It also is inexpensive, so it’s great for feeding a crowd 🙂
This is what it looks like when you first open the slow cooker. It might seem like there’s too much liquid but there’s not! This is what it ends up looking like after you shred it and let it sit on warm for a half hour:
Serve it in lettuce cups, on a bun, in a rice bowl or in a wrap!
- 3 lb pork shoulder
- 2 tbsp olive oil
- juice of 2 oranges
- juice of 2 limes
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp cardamom
- few shakes of crushed red pepper flakes
- 5 cloves garlic, peeled
- 1 bay leaf
- salt and pepper to taste
- Place pork shoulder in the slow cooker, make slits with a pairing knife all over the pork. Season generously with salt and pepper.
- In a bowl, add olive oil, orange juice, lime juice, cumin, oregano, cardamom and crushed red pepper. Mix to combine.
- Pour mixture over the pork. Add garlic cloves and bay leaf.
- Cover and cook on low for 8 hours.
- Shred with two forks in the slow cooker and mix with all the juices. Add salt and pepper if necessary. Let it sit on warm for at least a half hour.