I LOVE cooking dinner in my crock pot. I prepare the food while the day is still young (and while the kids are at school and not underfoot) and I get to enjoy the delicious smells all day long.
I’ve had a pork tenderloin in my freezer for a while…I realized that it needed to be eaten soon or else it would fall victim to freezer burn. I enjoy pork loin, but in the past I’ve had a little bit of a problem with the pork drying out (even in the slow cooker). I had never tried shredding a pork tenderloin, so I wasn’t sure if it would even work….but I am here to tell you that it not only worked, but it was one of the best meals we’ve had in a long time. My husband has requested that I make it often.
No one could get enough of this full-of-flavor, spiced Cuban-style pork.
Crock Pot Cuban Shredded Pork
- 3 lbs pork tenderloin
- 1 small onion, diced
- 3 Tbsp minced garlic
- 1 cup orange juice
- 3 Tbsp white wine vinegar
- 1 Tbsp lemon juice
- 1 Tbsp ground cumin
- 1 Tbsp Montreal Steak Seasoning
- 1 tsp seasoned salt
- 2 tsp red pepper flakes
- 1 tsp lemon pepper seasoning
- 3 bay leaves
- Place onions at the bottom of the slow cooker. Add pork tenderloin (I had to cut mine in half to fit in the crock pot).
- Spread garlic over pork. Pour orange juice, white wine vinegar, and lemon juice over pork.
- Sprinkle all spices onto the pork (the pork will literally be covered in spice). Add bay leaves to the juices next to the pork.
- Cover crock pot and cook on low for approximately 8 hours, or until pork shreds easily with a fork. (Note: I flipped my pork about halfway through so that both sides were equally soaked in the spiced juices).
- Shred pork with a fork - it may be easier to remove pieces of meat to a plate or cutting board to shred, but I left all of the meat in the juices after shredding. Note: I had to remove several pieces of fat at this point.
- Serve warm with Coconut and Black Eyed Peas Rice (the combination works beautifully as a burrito).
As I mentioned in the recipe above, I served the shredded pork with a sweet coconut-black eyed peas rice in a burrito. The flavors meshed perfectly. Honestly, it was divine….like they were made to go together. I added green peas and a little bit of cheese to my burrito. Yum!
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