Slow-Cooker Citrusy Garlic Pork

Cumin, fresh orange juice and aromatics work together to deepen the flavors of tender, juicy slow-cooked pork chops. Inspired by Cuban cooking, sweet oranges add a burst of flavor and stand in for the sour oranges typically used in mojo pork.




1 onion, sliced
1 red bell pepper, sliced
1/2 cup fresh cilantro (leaves and tender stems), roughly chopped, plus more for topping
6 cloves garlic, finely chopped
1 tablespoon plus 1 teaspoon extra-virgin olive oil
4 bone-in pork chops (3/4 inch thick; about 2 1/4 pounds)
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
2 oranges, halved
1 cup white rice
1/2 cup frozen peas
1 tablespoon white wine vinegar


  • Toss the onion, bell pepper, cilantro and garlic with 1 tablespoon olive oil in a 6- to 8-quart slow cooker. Rub the pork chops with the cumin, 3/4 teaspoon salt and several grinds of pepper; add to the slow cooker. Drizzle with the remaining 1 teaspoon olive oil, squeeze in the juice of 1 orange and add the squeezed orange halves. Cover and cook on low until the pork is very tender, 7 to 8 hours.

  • Cook the rice as the label directs, sprinkling the peas on top of the rice during the last 3 minutes of cooking. Remove the pork chops to a bowl; discard the bones and orange halves and shred the meat with 2 forks. Stir the vinegar and the juice of 1/2 orange into the slow cooker. Season with salt and pepper; add the juice from the remaining 1/2 orange to taste.

  • Return the pork to the slow cooker. Fluff the rice with a fork, stirring in the peas. Serve the pork with the rice; top with cilantro.
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