Place the pork shoulder in your slow cooker.
Make the Marinade:
In a bowl, whisk together orange juice, lime juice, minced garlic, cumin, oregano, cayenne, and salt.
Marinate the Pork:
Pour the marinade over the pork, making sure it’s evenly coated for maximum flavor.
Slow Cook:
Cover the slow cooker and cook on low for 8–10 hours, until the pork is tender and easy to shred.
Shred and Serve:
Once cooked, shred the pork with a fork. Serve on crispy bread and top with melted cheese. Optional: press in a sandwich press for a true Cuban-style finish.
Tips & Variations
Extra Citrus Kick: Add a splash of orange zest to the marinade.
Cheese Options: Swiss, mozzarella, or provolone all work beautifully.
Make It Spicy: Increase cayenne pepper or add a few slices of pickled jalapeños.
Leftover Magic: Use shredded pork in tacos, salads, or quesadillas the next day.
Serving Suggestion
Pair with sweet plantain chips, pickles, or a side of coleslaw for an authentic Cuban vibe.
