I love making food in the slow cooker. It’s a great way to get a good meal and not have to put a hell of a lot of effort into it. So, for dinner on Saturday we made a cilantro lime pork roast in the slow cooker. It takes a little forethought but, it’s super easy and it tasted great. You can use most any type of pork roast. We used a pork loin roast but, something with a little more fat would give it a bit more juice. The original recipe recommends a boneless pork shoulder. Here’s the recipe:
- 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 cilantro
- 1 Pork Loin Roast (about 4 lbs)
- 1 medium yellow onion, sliced
- 2 cups beef broth
- Combine the first 6 ingredients together in a bowl to make the marinade
- Slice shallow cuts all over the pork shoulder. Place your roast in a container or resealable plastic bag and pour the marinade over top. Turn the roast around to coat and then refrigerate for 6 – 8 hours or overnight. Reserve the marinade for cooking.
- After the pork has marinated, heat a skillet over medium-high heat and sear the pork to brown it on all sides (about 1-2 minutes per side).
- While the skillet is still hot, add a little wine to the skillet to deglaze the pan.
- 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, skillet juices and remaining marinade over the top. Cover and cook. We cooked ours for 3 hours on high an then 4 hours on low. You can cook on low for 8-9 hours, too.
- Remove the pork to a plate and tent with foil. Allow it to rest for 10 minutes.
- Pour the juices into a skillet on high. Bring to a boil and allow to cook until reduced by half.
The pork will pretty much pull apart. Slice it up and serve it with the sauce poured over top. This would probably go well with a rice pilaf or couscous. We’re anti-carb right now so we had ours with a big side salad.
Adapted from Life’s Ambrosia