Cuban-Style Pork Shoulder

WE LOVED THIS WITH A SIDE OF BLACK REFRIED BEANS (MIXED WITH CHEESE AND DICED GREEN CHILIES) AND THEN OVER RICE! yummm

INGREDIENTSNutrition

SERVINGS 8UNITS US

• 9garlic cloves, chopped
• 2tablespoons salt
• 4teaspoons dried oregano
• 1tablespoon ground cumin
• 2teaspoons black pepper
• 2teaspoons ground dried chile
• 2dried bay leaves, finely crumbled
• 1tablespoon orange zest, grated
• 2tablespoons vinegar
• 2tablespoons fresh orange juice
• 2tablespoons lime juice
• 5lbs pork shoulder, bone and skin removed and cut into 2-inch cubes
• 3onions
• 1cup vegetable broth or 1⁄3 cupchicken broth

DIRECTIONS

1. In a large bowl, combine the garlic, salt, oregano, cumin, black pepper, chili pepper, crumbled bay leaves and orange zest.
2. Stir in the vinegar, orange and lime juices to make a coarse paste.
3. Add the pork pieces and toss until the pieces are evenly coated with the spice paste.
4. Set aside to marinate while you finish the other preparations.
5. Trim and cut the onions lengthwise into 1/4 -inch-thick slices.
6. Arrange the slices in an even layer on the bottom of the slow cooker insert.
7. Pour the broth over the onions.
8. Arrange the pork in an even layer over the onions, pouring over any reserved marinade.
9. Cover the insert and place it in the slow cooker.
10. Set the cooker to high heat and cook 4 to 4 1/2 hours until the pork is fork-tender. (8 hours on low).
11. Remove from heat and crack the lid to allow the mixture to cool slightly.
12. Gently stir the pork with the onions and serve.
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