Idaho® Potato Boats Stuffed with Cuban Mojo Pork and Cranberries


  • 6 large Idaho® potatoes, peeled and cut in half
  • 1 pound boneless pork loin
  • 4 cloves of garlic, minced
  • 1 tablespoon dried oregano, ground
  • 2 teaspoons cumin
  • 2 teaspoon salt
  • 3 tablespoons cilantro, chopped
  • ½ teaspoon ground black pepper
  • 3 tablespoons olive oil
  • ½ cup fresh lime juice
  • ½ cup orange juice
  • ½ cup fresh cranberries
  • 1 cup sweet onion, chopped
  • 2 tablespoon unsalted butter


  1. Boil potatoes in salted water until tender but not quite done.
  2. Remove potato halves from boiling water and set them aside, covered in the refrigerator.
  3. Season pork with a mixture of garlic, oregano, salt, cilantro, black pepper, and olive oil.
  4. Place the pork in a slow cooker, add lime and orange juice, and cook covered on low until tender about 6 hours.
  5. While pork cooks, sauté cranberries and onions in butter until onions are translucent and cranberries have become soft and burst.
  6. Once the pork is cooked, remove from the slow cooker and once cool to handle pull the pork apart.
  7. Mix the pulled pork with the cranberries and onions mixture.
  8. Take the potatoes out of the refrigerator and spoon out the center to create boat shapes.
  9. Fill each potato boat with pork mixture and bake in a preheated oven at 350 degrees F for about 10 minutes until heated through.
  10. Serve and enjoy.
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Yield: 6 servings

Melissa Bailey
Food Blogger
Hungry Food Love

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