Life's Ambrosia

Cilantro Lime Slow Cooker Pork

It’s snowing here. And looking at the weather map it seems that here is a good chance that it is snowing or at least cold where you are too. It is after all January. And personally, I cannot think of a better way to embrace the cold, snowy weather than make something that cooks low and slow. Something that has such an enticing aroma that just walking through your kitchen makes your mouth water. Something like this cilantro lime pulled pork.

I already have a recipe on the blog for slow cooker pulled pork. That recipe is great. It’s traditional and is a great go to recipe. But when I decided to make slow cooker pork yesterday I wanted something just a little different. So Monday night I decided to make a marinade that incorporates the bright flavors of cilantro and lime. Then I let the pork and the marinade have a slumber party in the refrigerator. The result was this tender, flavorful, succulent pork.

Cilantro Lime Slow Cooker Pork Recipe

Serves 4 - 6 Prep Time: 8 hr Cook Time: 8 hr

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Ingredients:

1/2 cup olive oil
2 garlic cloves minced
2 tablespoons lime juice
1 tablespoon white vinegar
1 1/2 teaspoon adobo seasoning with cumin
2 tablespoons chopped fresh (or 2 teaspoons dried) cilantro
1 (4 pound) bone in pork shoulder
1 medium onion, sliced
2 cups beef broth

Instructions

Whisk first 6 ingredients together in a bowl to make the marinade

Use a knife to slice shallow cuts all over the pork shoulder. Place pork shoulder in a bowl or reseal able plastic bag. Pour the marinade over the top. Turn the pork shoulder in the marinade to coat completely, cover (or seal). Refrigerate for 6 - 8 hours or overnight. Reserve marinade.

After the pork has marinated, heat a cast iron or other heavy bottom skillet over medium-high. Sear the pork to brown it on all sides.

Lay the sliced onion in the bottom of the slow cooker. Place the pork on top with the fat side up. Pour the beef broth and remaining marinade over the top. Cover and cook on low for 8 hours.

Once the pork has cooked, remove it and allow it to rest for 10 minutes. Meanwhile pour the pan juices into a skillet on high. Bring to a boil and allow to cook until reduced by half about 5 minutes.

Slice pork and serve with sauce along side or poured over the top.

Notes

Enjoy!

Leave a Comment Cancel Comment

Sonja Standish Kennedy

September 20, 2015 at 3:27 pm

What are you doing with the marinade after you reserve it?

Reply
Deseree
September 21, 2015 at 12:22 am
Sonja- You use it in step 4, when you pour it, and the beef broth over the pork before cooking in the slow cooker :)

Phyllis

January 16, 2011 at 7:10 am

I lived in South Florida for a good long time and pork was one of the specialty foods of my Cuban friends. I loved going to their homes when they were going to be cooking pork. Anyway they cooked it, it was marvelous. I can’t wait to try this as I know this will bring very fond memories for me. Though…. I think I will be increasing the garlic, two cloves just ain’t enough for this girl.

Thanks for posting it!