Slow Cooker Cuban Pork Rice Bowls
Ingredients
3 1/2 – 4 lbs. pork shoulder roast
3 Tablespoons olive oil
3/4 cup orange juice
1/2 cup lime juice
1 teaspoon salt
1/8 teaspoon black pepper
3 teaspoons cumin
1 1/2 teaspoons oregano
1/4 teaspoon crushed red pepper
11 garlic cloves, peeled and smashed
1 medium sweet onion, thinly sliced
3 bay leaves
Directions
In a medium bowl mix together the olive oil, orange juice, lime juice, salt, pepper, cumin, oregano and crushed red pepper.
Trim the fat off of the pork roast and place in a slow cooker. Using a knife to cut 5 small slits in the pork roast and place a piece of smashed garlic in each slit. Pour the marinade over the pork roast in the slow cooker and use a brush or your hands to rub the marinade so it is covering the pork roast. Add the remaining smashed garlic cloves, onion and bay leaves.
Cook on low for 7 1/2 hours. Using two forks shred the pork and return to the slow cooker, stirring to combine. Continue to cook for 30 more minutes.
Serve the Cuban pork over brown rice with your favorite toppings like cilantro, avocado, salsa, sour cream and cheese.
