Ingredients
-
9
-
2
-
4
-
1
-
2
-
2
-
2
-
1
-
2
-
2
-
2
-
5
-
3
-
1/3
-
Directions
Cuban-Style Pork Shoulder,From the Los Angeles Times Note: Serve the pork with black beans and rice. This recipe requires a 5- to 6-quart slow cooker.
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Steps
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1
Done
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In a Large Bowl, Combine the Garlic, Salt, Oregano, Cumin, Black Pepper, Chili Pepper, Crumbled Bay Leaves and Orange Zest. |
|
2
Done
|
Stir in the Vinegar, Orange and Lime Juices to Make a Coarse Paste. |
|
3
Done
|
Add the Pork Pieces and Toss Until the Pieces Are Evenly Coated With the Spice Paste. |
|
4
Done
|
Set Aside to Marinate While You Finish the Other Preparations. |
|
5
Done
|
Trim and Cut the Onions Lengthwise Into 1/4 -Inch-Thick Slices. |
|
6
Done
|
Arrange the Slices in an Even Layer on the Bottom of the Slow Cooker Insert. |
|
7
Done
|
Pour the Broth Over the Onions. |
|
8
Done
|
Arrange the Pork in an Even Layer Over the Onions, Pouring Over Any Reserved Marinade. |
|
9
Done
|
Cover the Insert and Place It in the Slow Cooker. |
|
10
Done
|
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
Done
|
Remove from Heat and Crack the Lid to Allow the Mixture to Cool Slightly. |
|
12
Done
|
Gently Stir the Pork With the Onions and Serve. |
