SLOW COOKER CUBAN MOJO PORK #SLOWCOOKER #PORK
Negligible prep and incredible Cuban flavors! Slow Cooker Cuban Mojo Pork made with citrus, garlic and flavors bringing about fork-delicate, succulent and delectable pork!
This simple to make, enhance stuffed Slow Cooker Cuban Mojo Pork is ideal for enormous social occasions or weeknight suppers! So delicate and scrumptious everybody will love it!! Completion it in the broiler for a delightful sautéed fresh covering!
I don't realize where to begin. This Slow Cooker Cuban Mojo Pork is only one of those dinners I make again and again. Maybe in light of the fact that I adore that it is so natural to plan (enormous in addition to on occupied weekdays). Perhaps in light of the fact that I'm constantly overwhelmed by how much flavor you get from such straightforward and basic fixings.
What is Mojo in any case? Well as indicated by the word reference it is "an enchantment appeal, charm, or spell" and in spite of the fact that we are discussing Cuban Mojo sauce here, I can ensure this delectable Slow Cooker Mojo Pork will beguile your taste buds with it's enchantment! (gooey sentence of the week – sorry couldn't resist!)
Cuban Mojo Sauce (and marinade) is produced using sharp oranges, garlic, oregano, cumin and olive oil. Did I reveal to you it was straightforward and with normal fixings? It's just about a vinaigrette that needn't bother with any whisking!
Ingredients :
- 1 bone-in pork shoulder (about 4 pounds) pork butt works as well)
- 11/2 teaspoons salt
- 1 teaspoon ground black pepper
- 3/4 cup orange juice, freshly squeezed
- 1/2 cup lime juice, freshly squeezed
- Zest of 1 orange
- Zest of 1 lime
- 1/2 cup olive oil
- 8 cloves garlic, chopped finely
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1/4 cup chopped cilantro (lightly packed)
Instructions :
- Using a paring knife, make a few slits all over the surface of the pork. **See Note 1
- To the slow cooker, add the rest of the ingredients. Mix to combine.
- Place the pork in the slow cooker and cook on high for 5 - 6 hours or on low for 8 - 10 hours. *See Note 2
- The pork should be tender and almost falling of the bone!. Carefully remove it from the slow cooker and place it onto an aluminum foil lined baking sheet.
- Bake at 400 degrees Fahrenheit for about 15 to 20 minutes or until browned.
- Remove from the oven and let it rest for 10 minutes before serving. You will be able to shred the meat with a couple of forks, yes, it will be that tender!
- Serve with the remaining juices from the slow cooker *See Note 2
Notes :
- You can place the pork and the rest of the ingredients and marinade for 4 hours or overnight.
- You can serve your pork with the cooking liquid from the slow cooker as is or you can add a cornstarch slurry to thicken it. This is how you do it:As soon as you remove the pork from the slow cooker:Skim some of the fat off the topMix 1 tablespoon of cornstarch with 1 tablespoon of cold tap waterAdd the cornstarch mixture into the slow cooker and mix to combine. Cook on high for 30 minutes (while the pork is in the oven). Serve with the pork.
For more detail : http://bit.ly/2YSQ6mi
