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 it. If you’re looking for a tasty meal that’s ready when you are, keep reading to discover how to make slow cooker lechon asado.
Slow cooker lechon asado recipe
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:
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.
Of course, you can make it even tastier by serving your lechon asado with a mojito, the one adult beverage Papi Chulo adores! If you enjoy simpler versions of Cuban classics, you’ll also like this mojo pork tenderloin! It’s been a reader favorite on The Artisan Life for years. These weeknight Cuban black beans are also great for busy nights! What’s your favorite slow cooker meal to have ready in time for supper while you’re busy?
