An accumulation of citrus needed to be put to use. Extras were purchased to be included in photos. They do make great props and give a visual clue as to ingredients in the food. Letting the extras go to waste is not a good thing. The hunt for a recipe began. Flipping through a folder in my kitchen reminded me of something I’ve wanted to make for a long time. The next day my home was filled with the mouth-watering aroma of Cuban pork cooking in the crock pot.
Slow cookers and pork were meant for each other. The way a fatty, tough pork butt is transformed into juicy, fall-apart tender meat is simply incredible. Slow-cooking infuses flavors too. The bonus is a wonderful sauce that is created in the process and ties it all together. This particular one starts as a marinade made with orange, lemon, lime, garlic, onion, and spices. It becomes a Cuban mojo sauce once it is cooked and concentrated down.
Slow-cooker Cuban pork is easy to make. The marinade is done quickly in the blender. The pork is marinated overnight and then all is put in the slow-cooker. Eight hours later all you have to do is shred the meat and boil the sauce for a few minutes. The toughest part is not filling up on bits of meat as you are “quality controlling” it while shredding. Serve it with black beans and yellow rice or as a sandwich with a dipping sauce.
How often do you hunt for recipes to use extra ingredients? It is an on-going thing for me. The fun is the discovery of new recipes or finally tackling ones I’ve wanted to make. It sure does keep a variety of things cooking in the kitchen. Stay tuned to see what is next…