Very traditional recipe. Only thing is I season the outside of the pork with salt, pepper and cumin then brown every side in a hot skillet with a little bit of oil prior to placing in the crock pot. Any roast that is braised should be started this way. Second, once the pork is finished, remove from the crock pot, allow to rest, strain the cooking liquid left in the crock pot and reduce by 1/2. This will concentrate the flavor. Once the pork is shredded, add the concentrated stock to the pork. There is no way possible it will lack flavor - if it does, check your taste buds.
Absolutely loved this receipe.
This was very moist. But I agree, it lacked in flavor. I definitely will use less Oregano next time I make it.
I followed the directions exactly but found the pork to be short on flavor. Although it was extremely tender and easy to prepare, I'll look for something with a bolder flavor next time. I served this with mango and pineapple salsa and Cuban black beans.
My son was visiting and had spent some time in Cuba for Water Polo. He raved about Cuban food and so I tried this recipe to surprise him. Both he and my husband raved over the recipe and my husband asked it to be put in our favorite cookbook. The only change I made was to do it in the pressure cooker. Fantastic meal! Thaks ChrissyG!
this recipe is excellent. i was so glad to try this-we used the meat for tacos and taquitos. thanks so much for the great taste!
This is a very good recipe. The pork fell apart and had great flavor. It was very easy to make with the crock pot. I served it with yellow rice and Frijole Negros (cuban black beans).