Cuban-Style Pork in a Slow Cooker

Ingredients:

• 4 natural pork chops on the bone (loin on the bone) (about 1 kg)
• 1 onion, cut into rings
• 1 red pepper, sliced
• 1/2 cup cilantro (leaves and tender stems), coarsely chopped, plus more for serving
• 6 cloves garlic, finely chopped
• 1 tbsp plus 1 tsp olive oil
• 2 tsp ground cumin
• 2 oranges, cut in half
• 1 cup white rice
• 1/2 cup frozen peas
• 1 tbsp. white wine vinegar

Preparation:

1. In a 6- to 8-quart slow cooker, combine the onion, bell pepper, cilantro, and garlic with 1 tablespoon olive oil. Rub the pork with cumin, 3/4 teaspoon salt, and a few pinches of ground pepper; add the pork to the slow cooker. Drizzle in the remaining 1 teaspoon olive oil, squeeze in the juice of 1 orange, and add the orange peel. Cover and cook on low power until the pork is very tender, 7 to 8 hours.
2. Cook the rice according to package directions, scattering the peas over the rice during the last 3 minutes of cooking. Place the pork in a bowl; remove the bones and orange peels and shred the meat with two forks. You can use pork loin instead. pork shoulderAdd vinegar and the juice of 1/2 orange to the slow cooker. Season with salt and pepper; add the juice of the remaining 1/2 orange if needed.
3. Return the pork to the slow cooker. Fluff the rice with a fork and stir in the peas. Serve the pork with rice, tearing the meat into strands; garnish with cilantro.