Slow Cooker Lechon Asado, or Cuban roast pork, is marinated and cooked in the slow cooker for a perfectly tender and moist pork roast.
Slow Cooker Lechon Asado
By Sue Lau | Palatable Pastime
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Slow Cooker Lechon Asado is my recipe of the day with my blogging group Multicooker Monday. We’ve been meeting up once per month to share recipes that use small appliances, such as the Instant Pot, slow cooker, toaster oven, air fryer, sous vide, etc.
The idea is to expand the repertoire of both your (and our!) collections of skills and recipes. Especially if your cooker is still sitting somewhere in a box waiting to be discovered.
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Cuban Roast Pork
Lechon Asado is a typical Cuban style roast pork. Many times it is grilled but today we are using the slow cooker. Lechon means pork, and asado means roast, so that’s pretty much it.
This type of pork is usually marinated in a naranja or sour orange type marinade, which you can replicate with orange juice and lime (or lemon).
It is also common to see this prepared with a pork shoulder roast which takes a longer time to cook as it is a tougher cut of meat. I find those better for making pulled pork, as they shred easily. Since I wanted a good slicing pork, I kept to the loin, which is more lean. The loin also has a MUCH shorter cooking time or it gets very tough. So please adhere to the cooking temp I suggest (which is 145F, and rises to a nice serving temp of 150F as it rests). If you don’t, it’s your pork, but I doubt you would like it. (Dry as a bone).
Perfectly Cooked
The pork as I have cooked it is perfectly done, still moist and cooked through and very slicable after it rests. If you slice too soon, the residual heat drives the moisture out of the roast. Use the resting time to prepare your mojo sauce.
After cooking it is often served with a mojo sauce. Of which there are various types. The type I have prepared includes a little tomato, although it doesn’t make it taste overly tomatoey. It is still very much mojo.
Other uses for Cuban roast pork include the beautiful Cuban sandwich. And since I had lots of pork leftover, I made some of those as well and will be sharing the recipe with you tomorrow. So be sure to check back in.
Multicooker Monday August 2020:
Recipes using Small Kitchen Appliances
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- Crockpot Lo Mein from Veggies First Then Dessert
- Cheesy Chicken Chili – Instant Pot from Food Lust People Love
- Instant Pot Pasta and Cheese with Cauliflower from Karen’s Kitchen Stories
- Instant Pot Minestrone Soup from Making Miracles
- Potato & Dal Khichdi – Pressure Cooker from Sneha’s Recipe
- Slow Cooker Lechon Asado from Palatable Pastime (You are Here!)
- Toaster Oven Roasted Salted Almonds from Sid’s Sea Palm Cooking
- Zucchini Chips from A Day in the Life on the Farm
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Slow Cooker Lechon Asado
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Slow Cooker Lechon Asado
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Slow Cooker Lechon Asado
Equipment
- slow cooker
Ingredients
- 4 pound boneless center cut pork loin half
- 2 tablespoons olive oil
- 1 cup chicken broth
Marinade:
- 2 tablespoons olive oil
- 3 tablespoons orange juice
- 2 tablespoons lime juice
- 1 tablespoon Gourmet Garden cilantro paste
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
Tomato Mojo (yield 1-1/2 cups):
- 10 cloves garlic
- 1/3 cup orange juice
- 1/3 cup lime juice
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 scallions
- 2 tablespoons cilantro paste
- 1/2 cup chopped tomato
Instructions
- Drain the marinade into the crock and add one cup chicken broth.
- Brown the pork in the 2 tablespoons of oil then add the pork to the crock.
- Cover, set on LOW (not high!), and cook for 2-1/2 to 3 hours or until the pork temps at 145F with an instant read thermometer. This might mean setting the cooker at 8-10 hours and turning it off after 2 hours 45 minutes if it doesn't say low already.
- Remove pork from the crock and let rest, covered with foil, for about 20 minutes.
- While pork rests, combine mojo ingredients in a food processor and puree.
- Slice pork thinly and serve with mojo sauce.
Notes
Nutrition
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I must need to have breakfast now. My stomach just growled over this recipe.
Yummmm that looks SO perfectly moist and tender! I adore this flavor profile! We just did Cuban sandwiches this past week.