Slow Cooker Cuban Pulled Pork Sliders

Slow Cooker Cuban Pulled Pork Sliders

Serves 8
15 minutes
Ingredients
2 tbsp Organic olive oil
1/3 cup apple cider vinegar
3/4 cup White wine or dry vermouth
1/2 can Frozen limeade concentrate
1/2 can Frozen orange juice concentrate
2 tbsp Cilantro Stir-In Paste
2 tbsp Oregano Stir-In Paste
1 tbsp Chunky Garlic Stir-In Paste
1 tbsp ground cumin
1/4 tsp Ground Coriander
2 tsp Kosher or fine sea salt, or to taste
1 tsp freshly ground black pepper, or to taste
1 4 to 6 lb. Pork Shoulder, trimmed and cut into 3-inch cubes
1 medium onion, trimmed, peeled and cut into chunks
2 tbsp Lightly Dried Parsley
Slider buns, split in half (gluten-free if needed)
Cole slaw, optional
Method
1

Recipe courtesy of The Heritage Cook

2
  1. Make the Cuban Mojo Sauce: In a large bowl, whisk together olive oil, apple cider vinegar, white wine, orange juice, limeade, cilantro, oregano, chunky garlic, cumin, coriander, sea salt and black pepper.
3
  1. Prepare the Pork: Cut the roast into thick slices and cut out most of the hunks of fat and tough tendons. Then cut into 3-inch cubes. Pat dry on paper towels and place in your slow cooker. If it takes two or more layers (like it did in mine), sprinkle each layer with salt and pepper. Add the onions to the pot and ladle the Mojo Sauce over the top. Make sure you leave at least 1-inch clearance between the meat and the top of the crock to allow for extra liquid from the accumulating of steam. Discard any excess Mojo Sauce or use it to marinate other meats or chicken.
4
  1. Cover and cook on Low for about 9 hours or on High for 4 to 5 hours, or until the pork falls apart when pierced with a fork.
5
  1. Use a slotted spoon to transfer the meat to a large bowl. Using 2 forks, shred the meat into slender strands. Add a couple of ladles of the cooking liquid (or more if desired) to moisten the meat and stir in the parsley. Taste and adjust the seasonings if needed.
6
  1. To Serve: Use tongs or a slotted spoon to scoop some of the shredded pork onto the bottom half of a slider roll. If you want, you can add a little cole slaw and cover with the top half of the bun. Secure each one with a long tooth pick or small skewer. Serve warm.
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