Cuban-Style Pork Stew

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10 minutes

4 - 8 hours


    • 4 lbs
      2 kg
      Candian Pork Braising Cubes
    • 9
      cloves garlic, chopped
    • 2 tsp
      10 mL
      EACH salt, black pepper, red pepper flakes
    • 4 tsp
      20 mL
    • 1 Tbsp
      15 mL
      ground cumin
    • grated zest and juice from 1 small orange
    • grated zest and juice from 1/2 lime
    • 2 Tbsp
      25 mL
    • 3
      medium onions
    • 1/3 cup
      75 mL
      vegetable or chicken broth


In a medium bowl, stir together garlic, black pepper, red pepper flakes, oregano and cumin. Add the zests, juices and vinegar, stirring to make a paste. Add pork cubes and toss until evenly coated. Cut the onions in thin slices and arrange on the bottom of the slow cooker. Pour broth over onions. Arrange pork in an even layer over onions, pouring over any reserved marinade. Cover and cook on HIGHfor 4 hours (or 8 hours on LOW) until pork is fork-tender. Serve with cooked rice and black beans

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