cuban mojo pork

This Mojo Pork is marinated with the best citrus and garlic Mojo Criollo and slow cooked until fork-tender. The perfect crock pot dump-and-go Cuban pork recipe!

Slow Cooker Cuban Mojo Pork

pork

salt

black pepper

orange juice,

lime juice,

orange

lime

olive oil

garlic, chopped finely

oregano

cumin

cilantro ((lightly packed))

Prep the pork

Using a paring knife, make a few slits all over the surface of the pork. (See Note 1)

Place Ingredients in Crockpot

Place the pork roast in the slow cooker and add the rest of the ingredients. Make sure the pork gets coated with the marinade.

Slow Cook

Cover and cook on high for 5 - 6 hours or on low for 8 or until tender.

At this point, the pork is fully cooked and can be served with the cooking juices or you can make a quick sauce (see Note 2)

Crisp Up The Top

To crisp up the top, carefully remove the pork from the slow cooker and place it onto an aluminum foil lined baking sheet. Bake on a preheated 400 degrees F oven for about 15 to 20 minutes or until nicely browned. 

Rest and Serve

Remove from the oven and let it rest for 10 minutes before serving. You will be able to shred the meat with a couple of forks. Yes, it will be that tender!

Serve with the remaining juices from the slow cooker or sauce. (See Note 2)

https://embed.mediavine.com/videos/whtw0snn2odkvnq287zx

Minimal prep and great Cuban flavors! Slow Cooker Cuban Mojo Pork made with citrus, garlic and spices resulting in fork-tender, succulent and delicious pork!
This easy to make, flavor-packed Slow Cooker Cuban Mojo Pork is perfect for large gatherings or weeknight meals!

Of all the recipes published here on Foodie With Family over the years, this remains one of the best loved and for good reason. Fragrant, garlicky, crispy-edged yet succulent, this mouth-watering pork is as easy to make as it is wonderful and habit forming. The recipe yields a large amount making it perfect to feed a crowd or freeze for quick meals in the future.

Mojo Pork a.k.a. Cuban Roast Pork

100% orange juice

lime juice (fresh squeezed

garlic

dry oregano leaves

Tablespoon cumin

Tablespoon ground pepper

cilantro

Place untrimmed pork, fat side up in the slow-cooker.

Toss garlic cloves around the roast and scatter the salt, pepper, oregano, cumin, and crushed red pepper flakes or fresh jalapeño around the pork shoulder.

Dollop the frozen orange juice concentrate over the roast. Pour the 1/3 cup of lime juice around the edges and toss in the cilantro stems. Cover and turn the slow cooker to &quot;HIGH&quot;.

Allow to cook for 1 hour, turn the heat to ’LOW’ and continue cooking for another 7 hours or until meat falls apart when prodded with a fork. When the meat is tender, turn off slow cooker and place the slow cooker bowl in the fridge until it is cool enough to handle comfortably.

(If your slow-cooker doesn’t have a removable insert, transfer the contents to a large container with a tight-fitting lid and pop that into the fridge.

Use a spoon to remove the congealed fat from around the pork shoulder. Discard the fat.

Transfer pork shoulder to a large cutting board, preferably one with a groove to catch juices. Otherwise, keep the paper towels handy! Let sit while attending to the pan juices.

Pour the cooking juices that surrounded the pork through a fine mesh strainer positioned over a saucepan. Remove and discard any solids left in the strainer. Add the remaining lime juice to the cooking juices.

Whisk until evenly combined and bring to a boil over medium high heat. Allow to boil (while working on shredding the pork) until reduced to about 1/4 of the starting volume. Set aside until pork is fully shredded.

Pull the bone out of the pork and discard. Scrape as much fat as you can from the outside of the pork shoulder. Discard the fat.

Pull large chunks of the shoulder apart. It should naturally come apart at places where there is additional fat you can remove. Take as much of the fat out as you can without wasting meat.

Using your hands -or two forks- shred the meat into small pieces. When you’ve shredded all the meat, you can leave it as is or chop through it quickly with a knife to ensure that you have small bite-sized pieces.

When pork is fully shredded (and chopped, if desired) transfer to a 9? x 13? baking dish with sides. Pour the reduced pan juices over the pork and toss. Tightly cover the pan with foil.

If you plan on serving it immediately, put into a preheated 350ºF oven and heat for 25 minutes, or until hot all the way through. If you are preparing this ahead of time you can either place the pan directly into the freezer or into the fridge.

Place, still covered in foil, in a preheated 350ºF oven for 30 minutes, or until heated through.

To reheat from chilled:

Place, still covered in foil, in a preheated 350ºF for 45 minutes, or until heated through

To heat from frozen:

This recipe was perfect. I currently have 4 young adults (between 18 and 20) living here and I got a pork shoulder on sale. Made this with an easy Spanish rice and a lime cilantro slaw. Probably the best meal on a budget I’ve made in a long time. Thank you!

Can I give this 10 stars?? My family LOVES this, even my father in law who is a notoriously picky eater. I have made this multiple times and it always turns out amazing. It is time consuming (mostly waiting ⏱️👀) but so so so worth it! I alway make the mango salsa as a side dish and it’s the perfect meal!

Amazing!! Simply amazing! The flavors blend together so well. I made it overnight and woke up to the most amzing fragrant and authentic tasting mojo. I did use fresh oranges and limes. This recipe was simple to follow and will become a staple in my house.

My Cuban Mojo Pork recipe is so tasty thanks to the amazing marinade, and is super tender after it cooks low and slow in your crockpot!

Cuban Mojo Pork

orange juice

lime and lemon juice

tsp kosher salt

tsp black pepper

onion

pork shoulder or pork butt (bone-in or boneless)

Mix all of the ingredients for Mojo marinade.

Make a few slits all over the surface...

Make a few slits all over the surface of the pork.

Place the pork shoulder in the crockpot and...

Place the pork shoulder in the crockpot and add prepared mojo marinade. Make sure the pork gets well coated with the marinade. (see note 1)

Cover and cook on high for 5-6 hours,...

Cover and cook on high for 5-6 hours, or on low for 8 or until tender.

Optional: To crisp up the pork, gently place...

Optional: To crisp up the pork, gently place it on a lightly greased baking sheet. Bake in an oven preheated to 400 degrees for about 15-20 minutes, or until its starts getting brown and crisps up a little.

Shred the pork with forks, then serve with...

Shred the pork with forks, then serve with the remaining juices from the slow cooker or sauce. (see note 2)

Top 3 cuban mojo pork recipes from across the web

The most viewed cuban mojo pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Slow Cooker Cuban Mojo Pork

Mojo Pork a.k.a. Cuban Roast Pork

Cuban Mojo Pork

Top 3 cuban mojo pork recipes from across the web

The most viewed cuban mojo pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Cuban Mojo Pork

Mojo Pork a.k.a. Cuban Roast Pork

Cuban Mojo Pork

The most viewed cuban mojo pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine