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Slow Cooker Lechon Asado with Pork Tenderloin

Let me begin by admitting that nothing can truly compare to slow-roasting a pork shoulder or whole hog, but sometimes it just isn’t feasible. Maybe you don’t have a huge outdoor cooker, or maybe it’s that you don’t have the time to babysit a roast in the oven all day. We oven-roasted a sizable chunk of pork for Christmas dinner and it was amazing, but it took us about 8 hours from start to finish. Papi Chulo kept begging for pork, though, so I decided to find a way to make an easier lechon asado in the slow cooker. It doesn’t have the nice, crusty exterior and pork tenderloin has a relatively mild flavor, but he loved the results, all the same. If you’re looking for a tasty meal that’s ready when you are, keep reading to discover how to make crock pot lechon asado.

Slow Cooker Lechon Asado (Cuban Pork Roast)I honestly think this is the easiest recipe I’ve ever posted on the blog. It’s so incredibly simple that I had to stop and check over it to make sure I hadn’t left out any steps! Take a look for yourself and see:

5.0 from 1 reviews
Slow Cooker Lechon Asado with Pork Tenderloin
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pork tenderloin
  • ¾ cup of orange juice
  • ¼ cup of lime juice
  • ¼ cup of olive oil
  • 4 cloves of garlic
  • ½ a teaspoon of salt
  • 1 teaspoon of cumin
  • 1 teaspoon or dried oregano
  • 1 teaspoon of freshly ground black pepper
  • 1 medium-large white onion, sliced thin
Instructions
  1. Trim the silvery sheath from your pork tenderloin and make a couple dozen inch-deep slits in the meat with a knife point.
  2. Combine all ingredients except the pork in a medium bowl and whisk to combine.
  3. Transfer the marinade to a gallon ziplock bag and add both the pork tenderloin and sliced onions.
  4. Marinate in the fridge for at least two hours, flipping every hour or so.
  5. Transfer the bag's entire contents to your slow cooker and cook until the meat is tender and pulls apart easily with a fork. This should take about 4 hours on high or 6+ hours on low.
  6. Either remove the pork from the slow cooker to shred it with two forks and then add it back to pot, or simply shred it in the slow cooker.
  7. Serve over rice and enjoy!

 

lechon assado

As I said above, cooking the pork this way doesn’t give you those awesome crunchy bits, but I found a way to simulate them a little, if you’re willing to put in a few more minutes. Once the roast is finished, carefully remove the pork and shred it. Then heat two tablespoons of butter in a large skillet on medium heat. Once it’s melted, add the shredded pork and allow it to brown for 4-5 minutes, stirring occasionally, or until you’re satisfied with the results.

This dish keeps fairly well, and usually tastes even better the second day after its been left to soak longer in its juices.

crock pot lechon assado

Of course, you can make it even tastier by serving your lechon asado with a mojito, the one adult beverage Papi Chulo adores! Go ahead – summer is coming, so you might as well grab some rum and some potted mint to grown in your kitchen window.

mintWhat’s your favorite slow cooker meal to have ready in time for supper while you’re busy?

natasha

 

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{ 8 comments… add one }
  • Anyonita April 14, 2014, 06:28

    Hey! I emailed you details about Tasty Tuesdays over the weekend, not sure if it went into your spam folder or not, so thought I’d nudge ya! 🙂

    • natashalh April 14, 2014, 07:49

      Thanks so much for the reminder! Yesterday we got busy making wedding invitations and I didn’t have the chance to the reply, but you should have an email in your inbox now!

  • Julie April 16, 2014, 13:55

    Stopping by from Sweet and Savory Sunday. I have just recently discovered the slow cooker, and am on the lookout for new recipes. Thanks for the inspiration.

    • natashalh April 17, 2014, 15:13

      It can make having a meal ready at dinner time so much easier! I hope you enjoy cooking with your slow cooker and thanks for stopping by. =)

  • Laura@Baking in Pyjamas April 19, 2014, 08:35

    What a tasty sounding dish. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Happy Easter, have a great weekend!

    • natashalh April 23, 2014, 07:30

      Thanks so much! Sorry about the delayed response – you know how things can get around holidays. =)

  • Gerrie Gonzalez January 11, 2015, 08:36

    I love this recipe! Very authentic cuban food. I made it for my Cuban husband and friends and there were no leftovers that night! Thanks!

    • natashalh January 11, 2015, 10:19

      Awesome! So glad everyone liked it. My Cuban husband is always asking for lechon =)
      Thanks for stopping by!

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