This was one of my favorite meals a few years ago, and for some reason, it fell out of the daily menu rotation. Not anymore, especially since I learned a new way to prepare it – it’s going to be right back on the weekly menu alongside “Taco Tuesdays, Soul Food Sundays and Pizza Fridays”. What? You don’t name your days according to food? I do. Welcome to my world.
I also name my clothes. With my daughter’s help and hubby’s wise cracks. I’m the owner of a “mommy chirp dress” a “kung-fu dress” a purple “moo-moo” and assorted “Lady Gaga” sunglasses.
Don’t get me started on the weird words we make up. “Bok Choy” is not a vegetable in our house. It’s something we say that’s a bit cleaner than dropping an “F” bomb. We curse. Just in our own language.
C’om on…. we’re not the only family that does that… are we?
So… back to this pork. I did mine in my pressure cooker. But, I know that all of you don’t have those. You probably watched “Breakfast At Tiffany’s” and were scared at the scene where hers blew up. Or, maybe you witnessed one blow up… or maybe you read the instruction book of one, and the warnings were enough to freak you out.
Well, sisters and brothers: FEAR NOT! They make electric ones nowadays that are idiot proof AND fool proof. (Yes, there are two types of us out there.) One day, I’ll explain the difference between idiot and fools, but today I have to keep on track. (Like that ever happens, ha!)
If you don’t want to go buy a pressure cooker for this recipe, you can easily do the same thing in a slow cooker. Pressure cookers do the same thing as slow cookers except imagine that they are on speed. Wait. I shouldn’t reference drugs… because I have no clue if an appliance could function properly on drugs, nor myself for that matter. (And, NO- I’m not going to find out, either.) So, let me rephrase that: Pressure cookers are slow cookers on a triple shot of espresso.
Oh boy. I hear you.
caffeine is a drug.
You got me. I lose. Anyway……
The real secret to this roast pork is that after you cook it in your desired vessel, you shred the meat, add more onions and a drizzle of olive oil and roast it in the oven for about 20 minutes. Then you get these chewy, caramelized edges of tender savory pork that MELTS IN YOU MOUTH. (Yep, I just yelled.)
Cuban Roast Pork
- 1 2-3 pound pork roast- either sirloin tip roast or picnic
- 4 onions
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- juice of one lime
- zest of 1/4 lime
- 3 limes
- 16-32 ounces chicken broth depending on roast size
- One additional onion sliced to be added while roasting the meat
- In a slow cooker, place one half of the onions, garlic butter, lime juice, zest and seasonings. Place the roast on top of onions, and place the remaining onions on top of roast.
- * tip: feel free to brown the exterior of the roast for better flavor before placing into cooker.
- Pour 16-32 ounces of chicken broth into cooker.
- If using a pressure cooker: Cook at high pressure for 40-55 minutes depending on size.
- If using a slow cooker: Cook on high for 6 hours or on low for 8 hours
- When roast is tender, remove from broth and shred with two forks. Place on a rimmed baking sheet and top with sliced onions.
- Drizzle with olive oil and adjust seasonings if needed.
- Roast in a preheated 375 oven for 20 minutes, or until portions of the pork begin to crisp slightly. Stir occasionally if desired.
It’s perfect with rice and a side of black beans.