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Slow Cooker Cuban Pork “Stew”

Slow Cooker Cuban Pork Stew

These days are busy, y’all!! I am swamped with a to-do list that never seems to end.  Between 2 kids in school (who get done at different times), soccer, church activities, volunteer opportunities, Bible studies, & trying to keep up with the household duties, we are on-the-go constantly.  While Fall foods are my favorite, the shorter days & non-stop hours mean that the slow cooker is my go-to Fall food cooker!!  This recipe frequents our Crock Pot at least a few times a month.

Cuban Pork with Black Beans

We love food that is customizable, like Chicken Tostadas & Taco Pie.  This recipe is another great example of that! There are so many ways you can make it your own.  The kids love it loaded with sour cream, avocado, cilantro, & tons of limes.  The husband and I like it with slices of radish, sour cream, avocado, cilantro, and maybe just as many limes as the kids.  You could use chopped red onion and extra fresh orange zest, too.

Cuban Pork Stew

Serve over rice (our favorite is dyed yellow with the help of a little turmeric) & you’ll have plenty of food for a hungry crowd, when entertaining company, or just to have leftovers to reheat quickly the next day (like most great stews, the flavors enhance with time & make for great leftovers!).  Make a big batch & freeze it for easy-to-reheat dinners on busy weeknights!

Slow Cooker Cuban Pork

This one-pot meal is a great way to savor the hearty flavors & soul-warming comfort of a stew, while also getting to enjoy hints of the end of the summer flavors too!  Fresh toppings take this Cuban “stew” to a whole new level & allow you to include the makings of a complete meal.  We love the contrast in flavors (rich pork with tangy orange) & temperatures (steaming stew with cool toppings) – this meal is sure to hit the spot, no matter what you’re craving!

This recipe was adapted from All You Magazine, March 2015, Pg 42.

Slow Cooker Cuban Pork “Stew”

Rating: 51

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yield: 10 servings

Serving Size: 1 bowl

Slow Cooker Cuban Pork “Stew”

This slow cooker Cuban Pork "Stew" is sure to please any crowd & makes great leftovers. Throw everything in one pot & in just a few short hours, you'll have a complete meal with fresh flavors! Cool toppings help elevate this stew & are sure to make it one of your new go-to recipes.


  • 3 c. low-sodium Chicken Broth
  • 1 (6oz) can Tomato Paste
  • 1/2 c. Orange Juice
  • 1 tbsp + 2 tsp grated Orange Zest, divided
  • 1 tbsp Cumin
  • 2 tsp dried Oregano
  • 1 tsp crushed Red Pepper
  • 6 cloves Garlic, minced
  • 1 (15oz) can of Black Beans, drained & rinsed
  • 1 large Onion, sliced
  • 2 lbs trimmed Pork Loin, cut into 3 large chunks
  • Salt & Pepper
  • Optional:
  • Cooked Rice (or Cauliflower Rice)
  • Sour Cream
  • Radishes, sliced
  • Red Onion, chopped
  • Avocado chunks
  • Cilantro Leaves
  • Lime Wedges


  1. In a large slow cooker, mix together broth, tomato paste, juice, 1 tbsp zest, cumin, oregano, red pepper, & garlic.
  2. Stir in black beans and onion.
  3. Season chunks of pork with salt & pepper & place on top of bean mixture in slow cooker.
  4. Cover & cook on LOW for 6 hours, or until pork is cooked through.
  5. Shred pork, add additional 2 tsp zest, & stir together with bean mixture.
  6. Serve over rice with optional toppings.

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{ 15 comments… add one }
  • Carrie December 1, 2017, 12:44 pm

    Quick question on the cut of pork. Is this the longer, narrow bonesless trimmed pork tenderloin? (which typically only would take a couple hours on low to cook in a crockpot) Or, something like a pork loin roast that is would typically take 4-8 hours on low in a crockpot, depending on size? thanks!

    • Alecia Stanley December 1, 2017, 4:24 pm

      Hey Carrie –

      So, the short answer is: YES! The long answer is: the recipe is better with cuts that have more fat on them (or darkerish meat). I prefer to use a pork loin roast (the bigger portion) b/c it has a bit of fat in it, but is still lean as a final product.

      You can use the trimmed pork tenderloin, but I would probably cut it in half (not 3rds) and check it after 4 hrs. It probably wouldn’t take nearly as long to cook. The more trimmed & smaller your meat, the faster it will cook and/or the drier the meat will be in the final product.

      If you prefer, you can even use a pork shoulder (or Boston Butt, as is it sometimes called); it would result in a fattier broth, but the meat would be oh-so-tender and yummy, I’m sure!

      Either way, let me know what you end up using in yours … and how it turns out!

  • Carolyn Labossiere August 24, 2017, 6:13 pm

    Love this, And threw in a box frozen corn. It
    was so good

  • Stephanie August 30, 2016, 7:27 pm

    I finally made this wonderful stew today. Love it!! I’m not a huge fan of pork (other than bacon), so I was curious if the pork flavor would be overwhelming. It tastes like chicken! LOL.
    I topped the stew with a slurry of mint, cilantro, garlic, ginger, lemon, lime, and jalapeño.
    Thank you for a tasty new recipe. (Your pictures are beautiful, too!)

    • Alecia Stanley December 1, 2017, 4:18 pm

      So glad you enjoyed the recipe (even though it was pork – haha!). Love the toppings you added!! Thanks for the sweet words!

  • Mel December 18, 2015, 12:46 pm

    So yummy!! Thanks Alecia for the recipe!

  • Ginger November 13, 2015, 9:31 am

    This dish is delicious! We’ve had it a few times and it’s definitely my new comfort food!

  • Chris October 27, 2015, 4:57 pm

    The pictures are amazing here, but honestly, this meal tastes even better than it looks! Amazingly good!! I’m getting hungry for it just writing about it. Thanks for sharing FromFoodie!

  • Carol October 24, 2015, 7:21 am

    This is ver, very tasty meal! Thanks, Alecia for being such a wonderful cook.

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