When I’m busy, the crockpot is a life saver.
It seems that the weeks prior to Christmas are the busiest of the year. There’s always somewhere to be, something to buy, people to see and extra activities for the kids.
I’m so happy to be in the midst of the week between Christmas and New Year’s.
Kevin is here for two weeks straight and we don’t have to be ANYWHERE. I can get caught up on school and farm work.
But, back to the recipe… I tend to get stuck in ruts and make the same recipes over and over again, especially when I’m busy. Today I decided to try something new with the crockpot.
This recipe was a big hit! It’s very tangy and not sweet at all, like many pulled pork recipes.
CUBAN PULLED PORK
1 tsp cumin
3-4 cloves garlic crushed or finely minced
1 TBSP minced fresh oregano (use an extra tsp of dry if you don’t have this)
1/2 tsp oregano
1 TBSP salt
1 tablespoon + 2 teaspoons olive oil, divided
3/4 cup fresh squeezed juice from oranges and limes, more or less half orange and half lime
2-4 pounds of Franchesca’s Dawn Farm Boston Butt or Picnic Roast
Combine the cumin, crushed or minced garlic, oregano, salt and olive oil. Rub the paste onto the pork. Place the pork into a ziploc bag and add the juices. Let marinate overnight or at least six hours.
For a more intense flavor, try using whole cumin seeds. Grind them by hand with a mortar and pestle. Chop the garlic and add to the mortar and pestle. Pound the cumin and garlic into a paste. Add the oregano, salt and olive oil. Rub the paste all over the pork. Place the pork into a ziploc bag and pour in the juices. Let marinate overnight or at least six hours.
In a skillet, or a Dutch oven, brown the pork on all sides. Place it in either a Dutch oven or your slow cooker and pour the juices in with it.
If you plan to cook it in the oven, preheat to 225 degrees and roast covered for 6-8 hours, basting the meat occasionally.
For the slow-cooker, you want to go with 8-10 hours of cooking. Baste occasionally if you are around to do so.
Pull the meat apart, shredding it with a pair of forks and serve.
If you are feeling really lazy, you can totally just combine all ingredients right in the slow cooker, roll the raw pork in the mix (skipping the browning), and turn it on. I admit, this is what I did, and it was fantastic. Although, I did use whole cumin and crush it in my mortar and pestle…