Name: Slow Cooker Citrus Infused Pork Roast
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: American
Ingredients: 1 cup low-sodium chicken broth; 1 large orange, juiced and zested (about ½ cup juice); 1 lemon, juiced and zested (about ¼ cup juice); 1 lime, juiced and zested (about 2 tbsp juice); 1 medium onion, sliced; 1 tbsp honey; 1 tbsp olive oil; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp salt; 1 tsp smoked paprika; ½ tsp black pepper; 3-4 lb pork shoulder or loin roast, boneless; 4 cloves garlic, minced; Fresh cilantro, chopped (for garnish)

This Slow Cooker Citrus Infused Pork Roast is a vibrant, melt-in-your-mouth dish bursting with zesty orange, lemon, and lime flavors. The slow cooker does all the work, transforming a simple pork roast into a succulent, aromatic masterpiece. Perfect for busy weeknights or special gatherings, it’s a crowd-pleaser that pairs beautifully with roasted vegetables or rice.

Why You’ll Love This Recipe

This Slow Cooker Citrus Infused Pork Roast is a game-changer for anyone craving a flavorful, hands-off meal. The citrus trio of orange, lemon, and lime creates a bright, tangy profile that cuts through the richness of the pork, resulting in a balanced, mouthwatering dish. The slow cooker ensures the meat is fall-apart tender, making it ideal for both casual family dinners and impressive gatherings. Its versatility shines—serve it as a main dish with sides, shred it for tacos, or pile it onto sandwiches. Plus, the minimal prep and cleanup make it a stress-free option for busy days. The aromatic sauce, infused with garlic, spices, and onions, elevates every bite, and the fresh cilantro garnish adds a pop of color and flavor. This recipe is a surefire way to impress guests or treat yourself to a restaurant-quality meal at home.

Recipe Tips and Tricks

Citrus Zest Tip: Use a microplane for fine zest to avoid bitter pith.
Browning Option: Sear the pork in a hot skillet with olive oil before slow cooking for a caramelized crust.
Flavor Boost: Add a splash of white wine to the broth for extra depth.
Time Saver: Prep the marinade and onions the night before to streamline morning prep.
Shredding Hack: Use a stand mixer with a paddle attachment to shred pork quickly.

Yield: Serves 6

Slow Cooker Citrus Infused Pork Roast

Tender pork roast infused with zesty citrus, slow-cooked to perfection for a juicy, flavorful meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

1 cup low-sodium chicken broth
1 large orange, juiced and zested (about ½ cup juice)
1 lemon, juiced and zested (about ¼ cup juice)
1 lime, juiced and zested (about 2 tbsp juice)
1 medium onion, sliced
1 tbsp honey
1 tbsp olive oil
1 tsp dried oregano
1 tsp ground cumin
1 tsp salt
1 tsp smoked paprika
½ tsp black pepper
3-4 lb pork shoulder or loin roast, boneless
4 cloves garlic, minced
Fresh cilantro, chopped (for garnish)

Instructions

Prepare the Marinade: In a medium bowl, whisk together orange juice, lemon juice, lime juice, their zests, minced garlic, olive oil, honey, oregano, cumin, smoked paprika, salt, and pepper until well combined. This vibrant marinade will infuse the pork with bright, tangy flavors.
Trim the Pork: Pat the pork roast dry with paper towels. If using a shoulder, trim excess fat, leaving a thin layer for flavor. Place the roast in the slow cooker.
Marinate the Pork: Pour the citrus marinade over the pork, ensuring it’s evenly coated. Massage the marinade into the meat for maximum flavor penetration. Let it sit for 10 minutes if time allows.
Add Onions and Broth: Scatter sliced onions around the pork in the slow cooker. Pour the chicken broth over the onions, which will create a flavorful base for the cooking liquid.
Set the Slow Cooker: Cover the slow cooker and cook on low for 8 hours or high for 4-5 hours, until the pork is fork-tender and easily pulls apart.
Check Doneness: Use a meat thermometer to ensure the internal temperature reaches 145°F for loin or 190°F for shoulder (for shredding). The pork should be juicy and tender.
Rest the Roast: Carefully transfer the pork to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, keeping the meat moist.
Shred or Slice: For a pulled pork texture, shred the roast with two forks. For a more formal presentation, slice the roast into ½-inch thick pieces.
Reduce the Sauce (Optional): Strain the cooking liquid into a saucepan and simmer over medium heat for 10 minutes to thicken. Skim off excess fat for a cleaner sauce.
Serve and Garnish: Arrange the pork on a platter, drizzle with reduced sauce, and sprinkle with fresh cilantro. Serve with roasted vegetables, rice, or tortillas for a complete meal.

Notes

For best results, marinate the pork overnight in the fridge for deeper flavor.
If the sauce is too thin, mix 1 tsp cornstarch with 1 tbsp water and stir into the simmering liquid.
Use a slow cooker liner for easy cleanup.
Leftovers can be repurposed into tacos, sandwiches, or salads.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 2718Total Fat 197gSaturated Fat 72gTrans Fat 0gUnsaturated Fat 107gCholesterol 816mgSodium 1019mgCarbohydrates 11gFiber 1gSugar 7gProtein 213g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

The pork shoulder or loin roast is ideal for slow cooking, as its fat content ensures a juicy, tender result—opt for shoulder for richer flavor or loin for leaner cuts. Fresh citrus juice and zest are key for vibrant flavor; bottled juice lacks the same punch. Use navel oranges for sweetness and avoid overly bitter varieties. Garlic and spices like cumin and smoked paprika add depth, while honey balances the citrus tang. Low-sodium chicken broth keeps the dish savory without overpowering the citrus notes. Sliced onions melt into the sauce, enhancing the overall flavor profile.

Variations and Substitutions

For a spicier kick, add ½ tsp chili powder or a sliced jalapeño to the marinade. Swap pork shoulder for pork tenderloin for a leaner option, though reduce cooking time to 6 hours on low to avoid drying out. If citrus isn’t your favorite, try pineapple juice for a tropical twist, though it will be sweeter. For a smoky depth, replace smoked paprika with chipotle powder. If you’re out of honey, maple syrup or brown sugar works as a sweetener. For a gluten-free or low-sodium diet, ensure the chicken broth is certified gluten-free or low-sodium. Vegetarians can substitute pork with jackfruit, cooking for 4 hours on low, though the texture will differ. Fresh herbs like rosemary or thyme can replace oregano for a different flavor profile.

Storage Options

Store leftover pork in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to keep it moist. For longer storage, freeze the pork and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. The sauce can be frozen separately for use in other dishes like soups or stews.