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Slow-Cooker Lechón with Cranberry Sauce

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  • Prep 5 min
  • Total 8 hr 0 min
  • Ingredients 10
  • Servings 4
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Classic Cuban roast pork, lechón is comfort food at its best. Prepare this pork the evening before you go to bed, set the slow cooker on low the next morning and have dinner ready to serve when you walk through the door.
by Vianney Rodriguez
Updated Dec 8, 2015
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Ingredients

  • 10 garlic cloves
  • 1 onion, sliced
  • 1 cup orange juice
  • 1 cup grapefruit juice
  • 1/2 cup lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 4 lb pork shoulder
  • 1 cup cranberry sauce

Directions

  •  
    1
    In a blender, combine garlic, onion, orange juice, grapefruit juice, lime juice, cumin, salt and pepper. Blend until smooth.
  •  
    2
    Place pork shoulder in slow cooker base, pour marinade over, turn to coat, cover and place in fridge overnight.
  •  
    3
    The following day, place slow cooker base into slow cooker, cook on low for 6-8 hours. When pork is tender, shred and serve warm drizzled with warm cranberry sauce.

Expert Tips

  • tip 1
    Use this shredded pork to make burritos, tacos or a topping for nachos.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Classic Cuban roast pork, lechón is comfort food at its best. Prepare this pork the evening before you go to bed, set the slow cooker on low the next morning and have dinner ready to serve when you walk through the door.
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