Cuban Pork

Adapted from

2 tablespoons extra virgin olive oil

¼ cup orange juice

¼ cup lime juice

¾  teaspoon salt

½  teaspoon cumin

½  teaspoon dried oregano

Pinch of crushed red pepper flakes

Freshly ground black pepper

2 cloves garlic, peeled and smashed

1 small sweet onion, sliced thin

1 bay leaf

1 1-pound pork tenderloin


In a medium bowl, whisk together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic.


Make slits in the pork with a pairing knife and liberally coat pork with the oil mixture.


Place meat in the slow cooker; top with the onion and bay leaf. Pour the remaining juices from the bowl over the pork.


Cover and cook on low for 6-8 hours.


Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks. Return to juices in crockpot to warm through. Serve with Cilantro Rice and spoon sauce over the top.