Slow Cooker Cuban Pork Roast

Slow Cooker Cuban Pork Roast

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 5 pound boneless pork roast
  • 1/4 cup dry sherry
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons fresh lime juice
  • 2 tablespoons vegetable oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon lemon pepper
  • 2 teaspoons lime zest
  • Mango Pineapple Salsa

Directions

  1. In small bowl, combine sherry, lemon juice, lime juice, vegetable oil, chili powder, cumin, salt, and black pepper. Place pork roast in plastic zipper bag. Pour mixture over pork. Marinate overnight in refrigerator.
  2. When ready to cook, place roast in slow cooker crock. Sprinkle lemon pepper and lime zest over pork roast.
  3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours until internal temperature reaches 145°F.
  4. Slice pork roast and serve with Mango Pineapple Salsa.

Serves: 6-8


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