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Slow Cooker Cuban-Style Pork and Root Vegetable Stew
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Course Soup
Cuisine Cuban
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
  • 2 carrots, peeled and sliced into 1/2-inch rounds
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 2 medium turnips, peeled and cut into 1-inch cubes
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 3 cups low-sodium chicken broth
  • 1/2 cup fresh orange juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro, for serving
  • Lime wedges, for serving

Instructions
 

  • Place the cubed pork shoulder, sliced carrots, sweet potato cubes, turnip cubes, diced onion, and minced garlic into the slow cooker insert.
  • Sprinkle the cumin, oregano, salt, and black pepper over the ingredients, then add the bay leaf.
  • Pour in the chicken broth and fresh orange juice, and stir gently to distribute the seasonings evenly.
  • Cover the slow cooker and cook on low for 8 hours until the pork is fork-tender and the root vegetables are soft.
  • Remove and discard the bay leaf before serving.
  • Ladle the stew into bowls and top each portion with chopped cilantro and a squeeze of lime.

Notes

For a thicker broth, remove the lid for the final 30 minutes of cooking to let some liquid evaporate. The orange juice cuts through the earthiness of the turnips, so avoid swapping it for another citrus if possible. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Cuban
Equipment: Slow Cooker, Cutting Board, Knife