Cuban Style Crock Pot Pork Chops Recipes

SLOW COOKER CUBAN PORK

Steps:

• Cut pork loin into 3 equal pieces.
• Turn a slow cooker to Low. Add orange juice, lime juice, lemon juice, and peppercorns, then add onion.
• Mix garlic, salt, and oregano into a paste and rub all over pork pieces. Place pork in the slow cooker.
• Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.

CROCK POT CUBAN PORK CHOPS

Steps:

• In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
• Heat oil in a large saute pan over high heat.
• Place the pork chops in the pan and sear on 1 side until brown. Flip over sear until brown.
• Remove chops and place in crock pot (slow cooker).
• Add onion and garlic to pan and saute for 1-2 minutes, add onion/garlic to crock pot with the pork. Combine orange juice, lime juice, vinegar, and chicken broth and pour over the pork in the crock pot.
• Cover and cook for 45 min - 1 hour on high heat or 2 hours on low heat. Check for doneness depending on the size of the chops. They may need more time in the crock pot if they are bigger pork chops. Don't keep them in the crock pot too long or they will dry out.
• Pour remaining liquid over the chops when ready to eat. Garnish with the slow-cooked onions and tomatoes and/or avocado. Enjoy!

SLOW-COOKER CUBAN PORK

Steps:

• Toss the onion, bell pepper, cilantro and garlic with 1 tablespoon olive oil in a 6- to 8-quart slow cooker. Rub the pork chops with the cumin, 3/4 teaspoon salt and several grinds of pepper; add to the slow cooker. Drizzle with the remaining 1 teaspoon olive oil, squeeze in the juice of 1 orange and add the squeezed orange halves. Cover and cook on low until the pork is very tender, 7 to 8 hours.
• Cook the rice as the label directs, sprinkling the peas on top of the rice during the last 3 minutes of cooking. Remove the pork chops to a bowl; discard the bones and orange halves and shred the meat with 2 forks. Stir the vinegar and the juice of 1/2 orange into the slow cooker. Season with salt and pepper; add the juice from the remaining 1/2 orange to taste.
• Return the pork to the slow cooker. Fluff the rice with a fork, stirring in the peas. Serve the pork with the rice; top with cilantro.

CUBAN-STYLE PORK CHOPS

Steps:

• Mix mustard, lime juice and adobo seasoning. Lightly pound pork chops with a meat mallet to 1/2-in. thickness; spread both sides with mustard mixture. Refrigerate, covered, 3-4 hours., Grill pork, covered, over medium heat 3 minutes. Turn pork and top with ham; grill 2 minutes longer. Top with cheese and cilantro; grill, covered, 30-60 seconds longer or until cheese is melted and a thermometer inserted in chops reads 145°. Let stand 5 minutes before serving. If desired, serve with mayonnaise, mustard and pickles.

CUBAN SLOW-COOKER PORK CHOPS

Steps:

• Layer the pork chops in a crock pot.
• Combine sofrito, tomato sauce and water in a bowl. Pour over the chops.
• Set the crock pot for 6 hours on the low setting.
• Add the olives to the sauce before serving.

CUBAN STYLE PORK CHOPS

Steps:

• Heat the grill to high.
• In a large baking dish, mix together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil.
• Add the pork and turn to coat.
• Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.
• Remove the pork from the marinade and pat dry.
• Place the chops on a flat surface, cut-side up and season with salt and pepper.
• Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop.
• Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.
• Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes.
• Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.
• Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste.
• Spoon over the chops and serve.