R.b.'s Crock Pot Cuban Pork Roast

"Inspired by my good Cuban friends in Ft. Lauderdale.. Black beans and warm Cuban bread with butter top this dish off.."
photo by KitchenHacker photo by KitchenHacker
photo by KitchenHacker
Ready In:
4hrs 30mins




  • Trim all external fat from pork roast.
  • Slice onions to about 1/8 inch thick slices and place in bottom of crock pot.
  • Rub pork roast with garlic powder on all sides and place on top of onions.
  • Mix 5 ounces of marinade with 1/3 cup of water and pour around roast.
  • Spread minced garlic evenly over top of roast.
  • Cover and cook for 4 1/2 hours on high or 8 - 9 hours on low until meat has seperated from the bone.
  • Remove pork from crock pot and shred with 2 forks.
  • Remove onions with sloted spoon and place over shredded pork.
  • Serve over white rice.
  • Serve remainder of the bottle of marinade to drizzle over pork.

Questions & Replies

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  1. EXCELLENT recipe! We substituted Adobo as we weren't able to find the Mojo or the other one. Also seared the roast before placing in crockpot. We added lime juice and plenty of garlic salt. The first night we had it with rice; thereafter we ate it on soft flour tortillas with freshly chopped onions, jalapeños, fried potatoes, and anything else that sounded good. Thank you for sharing!
  2. This is melt in your mouth good. I needed a cuban roast for sandwiches, but we ended up eating this with white rice one night and then using the leftovers for sandwiches the next day. We loved this recipe, thank you for sharing with us.
  3. Good Basic Recipe, but I also felt it was missing something. I think lime juice would have complimented it well. Thanks!
  4. This was an easy and tasty recipe. I added a good handful of whole garlic cloves to the crock and those cooked up quite nicely. I ate some as suggested with rice, and today I warmed up some of the leftovers and served with flour tortillas. I am thinking that perhaps enchiladas would be a good use. I am thinking that perhaps a little lime juice might be a good addition to the pork - I felt it needed just little something extra. But this is something I can see making again. I do think this makes more than 4 servings - guessing around 6, perhaps more? Although my roast was about 4 1/2 lbs. Update: I used some of the leftovers to make Recipe #159073 - it really worked well in that recipe, a lot of flavor.
  5. Easy and flavorful! This was a hit with my family including my parents. I used TJTowers recommendation of Adobo seasoning and Kristy's suggestions of more Mojo than specified. After I pulled the meat apart I put it back in the juice with some additional mojo and let it sit on the serve setting for about an hour. That increased the intensity of flavor an notch.


  1. Great flavor! Would suggest not using the 4 1/2 hr time frame if you want it to fall off the bone. Instead of covering roast with garlic powder, I suggest using Goya Adobo seasoning. Made this with Red beans and rice and it was really good.


AKA "Gadget Man" (known for having a host of small kitchen appliances and other gadgets.) No formal cooking training, but a pretty good cook.. One of the benefits of being an engineer is that you tend to apply the principles to everything in life.. Even Cooking :)
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