A flavorful and tender Cuban-style pork roast made in the slow cooker, perfect for a hearty meal.
Peel and slice the onions into thin rings.
Use a sharp knife to make even slices for uniform cooking.
Peel and mince the garlic cloves.
Crush the garlic slightly before mincing to release more flavor.
In a mixing bowl, combine cumin, oregano, paprika, orange juice, lime juice, and olive oil.
Whisk the marinade well to ensure the spices are evenly distributed.
Place the onion slices at the bottom of the slow cooker.
Spread the onions evenly to create a bed for the pork.
Rub the pork shoulder with minced garlic and place it on top of the onions.
Ensure the garlic is evenly distributed over the pork for consistent flavor.
Pour the marinade over the pork and onions.
Make sure the marinade coats the pork well for maximum flavor.
Cover and cook on low for 8 hours or until the pork is tender and easily shredded.
Check the pork occasionally to ensure it doesn't dry out.
Remove the pork from the slow cooker and shred it using two forks.
Let the pork cool slightly before shredding to avoid burning your hands.
Serve the shredded pork over cooked white rice.
Garnish with fresh cilantro or lime wedges for added flavor.
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