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Slow-Cooker Cuban Pulled Pork With Jicama Slaw

Come home at the end of the day to a hot and savory meal

Slow Cooker Cuban Pulled Pork with Chipotle Mayo & Jicama Slaw

There’s nothing quite like throwing a few simple ingredients into a slow cooker and coming back at the end of the day to a hot and savory meal. This dish in particular combines the rich, flavorful meat with a bright and crunchy veggie slaw and a sexy silky homemade mayo that makes it a favorite any time of the year.

— Emily of Holistic Squid

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Click here for more of the 101 Best Slow Cooker Recipes

Ingredients

Slow Cooked Cuban Pulled Pork

  • 1 3-4 pound pork shoulder
  • 1 Tablespoon Dijon mustard
  • 1 1/2 Teaspoon allspice
  • 2 Teaspoons sea salt
  • 1 Teaspoon paprika
  • 1 tablespoon oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1 pinch cayenne
  • 2 tablespoon coconut oil
  • 1 large onion
  • 5 cloves garlic
  • 2 Tablespoons honey
  • 1 orange
  • 2 limesChipotle Mayo 1/2 cup homemade mayo (use the recipe from this post) 1 tsp. chipotle powder* 1 tsp. lime juice Sea salt t

Chipotle Mayo

  • 1/2 Cup homemade mayo*
  • 1 Teaspoon lime juice
  • Sea salt to taste
  • 1 Teaspoon chipotle powder

Directions

Slow Cooked Cuban Pulled Pork

Rub the pork roast all over with the Dijon mustard. Combine the sea salt, allspice, paprika, oregano, chili powder, cinnamon, black pepper, and cayenne in a wide shallow bowl. Roll pork in spice mixture to liberally coat. Leave pork in bowl, cover, and refrigerate overnight.


Remove pork from fridge, and preheat slow cooker on high.
Slice onions thinly and mince garlic, set aside.

Zest and juice orange. Juice limes. In a small bowl, whisk citrus juices, orange zest, and honey.


Heat a large, heavy-bottomed pan over medium high heat and add the coconut oil. Place the roast in the skillet and brown on all sides.


Transfer to slow cooker and reduce heat to low. Place the onions and garlic on top of the pork. Pour citrus/honey mixture over pork. Cover and cook on low for 8-9 hours.


When tender, use two forks to shred pork into the sauce.

Chipotle Mayo

Combine all ingredients and mix well. Refrigerate until ready to serve.

*Use the recipe from this post

Nutritional Facts
Servings6
Calories Per Serving701
Total Fat55g85%
Sugar10gN/A
Saturated19g93%
Cholesterol148mg49%
Protein35g71%
Carbs15g5%
Vitamin A173µg19%
Vitamin B121µg61%
Vitamin B60.8mg64.8%
Vitamin C33mg36%
Vitamin D3µg22%
Vitamin E1mg8%
Vitamin K10µg8%
Calcium78mg8%
Fiber3g10%
Folate (food)27µgN/A
Folate equivalent (total)27µg7%
Iron3mg17%
Magnesium52mg12%
Monounsaturated20gN/A
Niacin (B3)8mg51%
Phosphorus389mg56%
Polyunsaturated13gN/A
Potassium784mg17%
Riboflavin (B2)0.6mg46%
Sodium873mg36%
Sugars, added6gN/A
Thiamin (B1)2mg100%
Zinc6mg51%
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