Holy Moly Pork Shoulder Crock Pot Goodness
Recipe type: Crock Pot, Dinner
Cuisine: Paleo, Cuban
Prep time: 
Cook time: 
Total time: 
Serves: 12-15
It would be hard to convince anyone that this crock pot version of my childhood Cuban meal pork pernil was made any differently. It is too easy not to try.
  • 8lb pork shoulder/ Boston butt/ picnic cut
  • Juice of 2 fresh oranges (it's ok to add the pulp too)
  • Juice of 2 limes
  • 2 tablespoons of cumin
  • 2 tablespoons of garlic salt
  • 2 tablespoons of paprika
  • salt and pepper to taste
  1. Place your pork on a cutting board and cut off any excess fat. Since this is probably the fattest/ marbled meat I cook with I took off as much as I could with a knife. Too much "white stuff" on my meats scares me :)
  2. Rub/ massage in all the dry ingredients to both sides of the pork
  3. Pour or squeeze in this case the liquid ingredients/ juices from the lemon and the orange.
  4. Put pork in crock pot and cook on low for 10+ hours. Note, mine was still a little frozen in the middle so 10 hours was great for us. If yours is completely fresh or thawed out I would say do at least 8 hours and if it does not fall off the bone (see picture below), like mine did than keep cooking it for another 1-2 hours. Remember pork is very forgiving and rarely will dry out, especially a marbled cut like this is extremely hard to mess up. Also, as you can see I had to shove and cut off a piece or two off of my 8lb pork shoulder cut to fit it into my tiny 6QT crock pot but it did fit! As you will all begin to learn more about me, I always lean towards the "more is better" approach when it comes to food because I always love to feed people and doubling or tripling recipes is so much easier. We, in the Cross home, love left overs because not only are left overs tasty but sometimes I don't have to cook two days in a row if there are left overs. I am also a strong believer that the more you have in your crock pot the better it will cook and soak up all your ingredients and make your meat moist. So eat up.
  5. Ok back to the recipe. Once cooked through and the pork easily shreds with a fork, you are ready to claim your wonderful pork. Now I am going to warn you this step is super messy and honestly not fun. I am not used to having so much fat to take off but don't let this scare you from trying this recipe. If you take off the fat, you are left with delicious lean pork. The work I had to do (10 minutes) was worth it. You can take out the entire pork if you like from the crock pot to separate the pork but mine was so juicy and tender that the bone and the pork itself just fell off as soon as I tried to take it out. So for me in this particular case, it was easier for me to shred the pork from the crock pot. After I was done I let the oil congeal and then discarded it into the garbage. Do not put it down the sink. Trust me I will save you a plumber bill. Anyway after the messy part is over you are done and ready to eat for the next 2-3 days like a Q-U-E-E-N!
Recipe by Our Full Plate at https://ourfullplate.com/recipes/crock-pot/holy-moly-pork-shoulder-crock-pot-goodness/