Slow-Cooker Cilantro-Lime Pork

Obviously I've been on a cilantro-lime kick the last few days. I've also apparently been on a lazy kick, since this is yet another slow cooker recipe. However, being that I had plenty of leftover cilantro and lime from my black bean chili, I decided to make a Cuban-inspired pork dish after finding Boston butts on sale at my local grocery store. 

As far as sides go, I went with a favorite dish of mine that the BF makes (I even asked for him to make it for me on my birthday!); it's simply yellow Spanish rice, layered with black beans and canned diced tomatoes with chilies. Topped simply with sour cream, it couldn't possibly be easier! 

Slow-Cooker Cilantro-Lime Pork Roast

adapted from Life's Ambrosia

PRINTABLE RECIPE

Ingredients:

1 4lb bone-in pork shoulder

½ cup olive oil

2 garlic cloves, minced

2 Tbsp lime juice

1 Tbsp white vinegar

1 ½ tsp adobo seasoning

½ tsp ground cumin

2 Tbsp chopped fresh cilantro

1 medium onion, sliced

2 cups beef broth

Make shallow cuts all over the pork shoulder. Whisk the olive oil, garlic, lime juice, vinegar, adobo seasoning, cumin and cilantro together - pour over the pork shoulder and marinate in the refrigerator for 6-8 hours. I usually start the marinade just before bedtime; that way I can sear the pork first thing in the morning, toss it in the slow cooker, and have it ready once I get home from work. 

I recently got a handy kitchen tool called the Garlic Twist; I decided to try it out for mincing garlic since, though I have a stainless steel "soap" for removing garlic/onion odors, I can STILL always smell it on my hands. It worked, and, best of all, my hands didn't smell at all! 

Remove the pork, reserving the marinade. Sear pork on all sides until browned in a heavy skillet over medium-high heat. 

Place the sliced onion in the bottom of a slow cooker; place the pork on top, fat-side up. Top with beef broth and reserved marinade. 

Cover and cook on LOW for 8 hours. Remove pork and let rest 10 minutes; pour the cooking liquid into a skillet and bring to a boil over high heat. Cook 5-8 minutes or until reduced by half; serve atop shredded pork.