Succulent Cuban Pork Slow-Cooked to Perfection

Ingredients

• A boneless pork loin of around 5 pounds, carefully trimmed with its silver skin removed,
• A generous cup of fresh orange juice (like the one from Simply®),
• Half a cup of zesty lime juice,
• Another half cup of tangy lemon juice,
• Fourteen whole black peppercorns for a spicy kick,
• One large onion, finely diced for added flavor,
• A head of garlic, peeled and expertly pressed,
• Two tablespoons of quality kosher salt to enhance taste,
• A teaspoon of kosher salt for seasoning,
• Lastly, a tablespoon of fragrant dried oregano to complete the mix.

Step 1

Begin by slicing the pork loin into three even portions, ensuring each piece is of equal size and shape.

Step 2

Next, set your slow cooker to a gentle Low setting, creating the perfect environment for the flavors to meld. Pour in the refreshing citrus juices of orange, lime, and lemon, followed by a handful of aromatic peppercorns and slices of onion for added depth.

Step 3

In a small bowl, craft a flavorful paste using minced garlic, a sprinkle of salt, and a generous portion of oregano. Massage this fragrant mixture onto each segment of pork, coating them entirely before nestling them into the slow cooker.

Step 4

Allow the pork to tenderize slowly over the course of 9 to 10 hours, until it reaches a delicate blush hue at its core. To ensure doneness, insert an instant-read thermometer into the meat; it should display a minimum temperature of 145 degrees F (63 degrees C).

Step 5

Using two forks, gently shred the succulent pork, letting it soak up its juices for an additional hour before presenting it to eager diners.