How Slow Cooking with the Wolf Gourmet Multi-Function Cooker Makes Meal Planning a Breeze
Published Dec 14, 2017 5:00 AM
In partnership with
The stress-free recipe we’re currently craving? Slow-cooked Cuban pork roast, served with rice and pineapple mango salsa. An ideal dish to combat chilly weather, this warming recipe is worthy of any table this season. Whether you’re serving a slew of partygoers or preparing for the week ahead, this slow-cooked treat takes the stress out of cooking a once-intimidating meal. The cold-weather recipe is perfect for your family’s Sunday night supper, and the leftovers can be used for quick weeknight dinners, like Cuban sandwiches and pork tacos. Because nothing has to go to waste—including your time.
Here’s everything you need to create this dish at home:
Slow Cooker Cuban Pork Roast
6 to 8 Servings
- 5 pound boneless pork roast
- 1/4 cup dry sherry
- 3 tablespoons fresh lemon juice
- 3 tablespoons fresh lime juice
- 2 tablespoons vegetable oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon lemon pepper
- 2 teaspoons lime zest
Mango Pineapple Salsa
- 2 cups chopped fresh pineapple
- 1 orange, peeled and chopped
- 1 cup chopped fresh mango
- ½ cup chopped red pepper
- ½ cup pineapple juice
- ¼ cup chopped fresh cilantro
- ¼ cup chopped onion
- 3 Tablespoons apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
In small bowl, combine sherry, lemon juice, lime juice, vegetable oil, chili powder, cumin, salt, and black pepper. Place pork roast in plastic zipper bag. Pour mixture over pork. Marinate in refrigerator for 2 hours or up to overnight.
When ready to cook, place roast in vessel. Sprinkle lemon pepper and lime zest over pork roast. Cover.
Set Multicooker to Program 1 Medium. Insert probe into thickest part of the roast and insert the probe’s plug into the port. Cover vessel with lid. Set the probe temperature for 145°F and press start. Cook until the probe temperature chime sounds, about 2 1/2 hours.
While pork roast cooks, make the Mango Pineapple Salsa if desired. Stir together all ingredients in a large bowl. Cover and refrigerate until ready to serve.
Slice pork roast and serve with salsa and white rice.
Pork Taco Leftovers
Leftover pork roast Corn tortillasPickled red onions (recipe from the Kitchn below) Salsa of your choice Cilantro for garnish Fresh limes
Ingredients for Pickled Red Onions
1 medium red onion, about 5 ounces 1/2 teaspoon sugar 1/2 teaspoon salt 3/4 cup rice vinegar, white vinegar, or apple cider vinegar
Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4-inch moons. Peel and cut the garlic clove in half.
In the container you will be using to store the onions, add the sugar, salt, vinegar, and flavorings. Stir to dissolve.
Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
Add the onions to the jar and stir gently to evenly distribute the flavoringsThe onions will be ready in about 30 minutes, but are better after a few hours.
To make the tacos:
Shred the leftover cuban pork and reheat it to the ideal temperature using the sous vide method on the Multi-Function Cooker.
Layer shredded meat on corn tortillas, along with mango salsa and pickled onions.
Top with fresh cilantro to garnish and a squeeze of fresh lime juice.