Craving a flavorful and satisfying meal that's surprisingly easy to make? Look no further than this Cuban Vaca Frita recipe! This shredded slow-cooked pork is a true taste of Cuba, bursting with citrusy brightness and savory depth. Perfect for a quick weeknight dinner or a special occasion, this dish is guaranteed to become a new family favorite. Forget complicated recipes; this one's surprisingly simple and delivers incredible results. Get ready to experience the magic of homemade Cuban cooking!
Ingredients:
- 2 lbs boneless pork shoulder (butt roast), cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- White rice and/or maduros (sweet plantains) (for serving)
Instructions:
Step 1: Marinate the Pork
In a large bowl, combine the cubed pork, onion, garlic, bell peppers, orange juice, lime juice, olive oil, cumin, oregano, smoked paprika, black pepper, and salt. Mix well, ensuring all the pork pieces are coated in the marinade. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
Step 2: Slow Cook the Pork
Transfer the marinated pork mixture to a slow cooker or Dutch oven. If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is incredibly tender and easily shreds. If using a Dutch oven, brown the pork over medium-high heat before adding 1 cup of water and braising in a covered pot on low heat for around 2 hours until fork tender.
Step 3: Shred and Crisp the Pork
Once the pork is cooked through, remove it from the slow cooker/Dutch oven and shred it using two forks. Return the shredded pork to the pot/slow cooker. Increase the heat to medium (if using a stovetop) or high (if using a slow cooker) and cook for another 10-15 minutes, stirring occasionally, until some of the liquid evaporates and the pork begins to brown slightly, creating a delicious crispy texture. This step is crucial for achieving authentic vaca frita flavor.
Step 4: Serve and Enjoy!
Serve your delicious Cuban Vaca Frita hot, garnished with fresh cilantro. Enjoy it alongside fluffy white rice and sweet plantains (maduros) for a truly authentic Cuban experience. This simple dish is perfect for a satisfying and healthy meal.
Cooking Tips:
- For extra flavor, consider adding a bay leaf to the marinade.
- Don't be afraid to adjust the seasonings to your preference.
- If you prefer a spicier vaca frita, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Spicy Vaca Frita: Add a diced jalapeño pepper to the marinade for an extra kick.
- Citrus Burst Vaca Frita: Increase the amount of orange and lime juice for a more vibrant citrus flavor.
- Vaca Frita with Potatoes: Add diced potatoes to the slow cooker during the last hour of cooking for a heartier meal.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 20-25g
This Cuban Vaca Frita recipe is a testament to the fact that delicious and healthy meals don't have to be complicated. It’s a perfect example of easy recipes that deliver big on flavor, making it an ideal addition to your collection of quick dinner ideas. Enjoy this taste of Cuba in the comfort of your own home!