Slow Cooker Cuban Pork

This Slow Cooker Cuban Pork recipe yields a juicy, tender, fall-apart shredded pork dish that’s flavorful and can be used in so many dishes or as the main meal! We like to serve this with white rice and black beans! This is also an great pork for using in a Cuban sandwich!

Aside from making the mojo marinade, this pork takes almost no work. It starts with a variation of my Tio Jose’s marinade or mojo for his authentic pernil or Cuban pork roast.

The mojo or marinade ingredients all get added to a blender or food processor and blended until there are no large chunks.

I go ahead and place my pork butt in my slow cooker insert and pour the marinade over the top. Then, when it’s time to cook, all I have to do is place the insert in the slow cooker and i’m ready to go!

You’ll need to let the pork marinate over night or at least for 6 hours. Then you can set it to cook on low for 8 hours. You’ll know when it’s done if you poke it with a fork and the meat falls right off.

Now you can shred and eat it right out of the slow cooker or if you like a crispier skin (like we do), you can carefully remove the pork from the slow cooker and place it on a sheet pan lined with aluminum foil. I like to use 2 spatulas to do this. Broil the pork in the oven for just a few minutes until the skin is browned and crispy.

You can serve this slow cooker cuban pork with white rice and my great grandmother’s authentic Cuban black beans!

We like to make this pork and save the leftovers to use all week for dinners, sandwiches, and even nachos!

How to re-heat shredded pork.

Heat a skillet over medium heat and add 1 tablespoon of olive oil. Add a few large scoops of the pork and cook until heated throughout.

Click here to see my Tio Jose’s Authentic Cuban Oven roasted pork!