Slow Cooked Cuban Pork Shoulder
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Shelley Wiseman
total prep 548 calories/serving
One of the most succulent cuts of pork, the shoulder, is also the least expensive. Here we are braising it in a slow cooker for fall-off-the-bone goodness. A Cuban mixture of lime, garlic, cumin and oregano creates a piquant sauce to balance the richness of the meat.
- 6 large garlic cloves
- 1 tablespoon coarse kosher salt (or 1 ½ teaspoons fine salt)
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 (3 ½- to 4-lb) pork shoulder half, with skin
- 1/2 cup lime juice
- 1 cup water
- Mince garlic, then mash together with salt, cumin, and oregano using the flat side of a large knife. Making incisions about two inches apart in pork through skin and meat, stuff incisions with some of garlic mixture. Put pork in slow cooker pot. Combine the remaining garlic mixture with lime juice and water and pour around pork. Cover pot and set heat to high. Cook until pork is falling off the bone, about 6 hours.
- Preheat the broiler.
- Transfer the pork to a serving platter and pull off the skin, in one piece, if possible, with tongs (it will come off easily) and cover meat with foil to keep warm. Put the skin on a foil lined broiler pan and broil 6- to 8-inches from heat until it is browned and crackly, 10 to 15 minutes.
- Pour some of sauce around pork and transfer remainder to a gravy boat. Lean skin against shoulder and serve.