mojo pork

Instant Pot Cuban Mojo Pork cooks up so tender and delicious with the help of your electric pressure cooker. The tangy citrus marinade is loaded with delicious spices and makes for the most flavorful meat that’s perfect for piling into tortillas.

Instant Pot Cuban Mojo Pork

pork shoulder

garlic

grapefruit (juiced)

lime

Tablespoons extra-virgin olive oil

Tablespoons brown sugar

oregano (or ½ tablespoon fresh oregano)

cumin

Tablespoon kosher salt

bay leaf

Tortillas

Cilantro

Avocado

Hot sauce

Salsa

Lime Wedges

In a blender or mini food processor, combine the garlic, grapefruit juice, lime zest and juice, oil, brown sugar, oregano, cumin, and salt; process until blended.

Add this mixture to a ziplock bag, along with the bay leaf and pork.

Let sit at room temperature 1 hour, or refrigerated as long as overnight.

When ready to cook, place the pork and marinade in the Instant Pot. Make sure your sealing ring is in place on the lid. Lock the lid onto the Instant Pot and make sure the steam release knob is in the “sealing” position.

Press the “MANUAL” button and set Instant Pot for HIGH pressure for 80 minutes. It will take about 10 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.

Once the 80 minutes are up, allow the pressure to release naturally. Open the lid.

Remove the pork from the Instant Pot, leaving the cooking liquids in the pot.

Press the “SAUTE” button and boil the cooking liquids for 5 minutes to reduce them a bit. Skim off any extra fat.&nbsp;

Meanwhile, shred the pork using two forks.

Toss the shredded pork with about 1 cup of the cooking liquids. Season with salt, to taste.&nbsp;

Serve in tortillas with cilantro, avocado, hot sauce, salsa and lime.

Follow steps 1-3 above.

Place pork in slow cooker and cook on low for 8 hours.

Once the cooking time is up, remove the pork from the slow cooker.

Taste the cooking liquids for flavor. If bland, or watery, transfer to a pot on your stove, set over medium-high heat, and boil it down for 7-10 minutes. Season with salt, to taste.

Toss the shredded pork with about 1 cup of the cooking liquids.

Slow Cooker Instructions:

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

olive oil

garlic, chopped finely

oregano

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!

Baked mojo pork empanadas combine the fresh flavors and protein you love in a handy pastry pocket.

Mojo Pork Empanadas

lbs Pork tenderloin (Pork Roast and Pork Butt also work)

oranges (juiced)

limes (juiced)

onion

½ tbsp cumin

salt (or

½ tsp black pepper

orange pepper

cilantro

¼ tsp salt and pepper

Rinse the pork in cool water.

Pat dry with a paper towel.

Transfer to a Tuperware container of zip-top bag.

Make small, shallow slices into the pork tenderloin,...

Make small, shallow slices into the pork tenderloin, just along the surface.

Combine orange juice, lime juice, garlic, onion, cumin,...

Combine orange juice, lime juice, garlic, onion, cumin, salt and pepper in a food processor to make the mojo sauce

Pour the mojo sauce over your pork in...

Pour the mojo sauce over your pork in a Tupperware or zip-top bag to marinate overnight.

Cook pork with mojo sauce in a slow...

Cook pork with mojo sauce in a slow cooker (crock pot) on low for 6 hours (or an Instapot for about 20 minutes)

Shred pork after it is finished slow cooking

Strain pork juices into a sauce pan

Heat juices on medium high, allowing juices to...

Heat juices on medium high, allowing juices to reduce by about half.

Set juices aside until assembling your empanadas

Combine all ingredients in a food processor.

Pulse a few times for a rough chop...

Pulse a few times for a rough chop until pepper and cilantro is chopped up, but not a paste.

Add sofrito to shredded pork, mixing in a...

Add sofrito to shredded pork, mixing in a ½ cup of the reduced mojo sauce juices too.

Allow pork to sit and soak up all...

Allow pork to sit and soak up all the new flavors for at least 30 minutes.

Preheat your oven to 400F degrees

Break dough into even sized balls (about 3...

Break dough into even sized balls (about 3 tbsps in size)

On a flour surface, roll your dough balls...

On a flour surface, roll your dough balls into circles (about 5 inches in diameter) using a rolling pin. Rounds will be uneven, which is OK.

Separate each flat empanada with parchment paper if...

Separate each flat empanada with parchment paper if you want to make all discs at once.

Add the pork on one half of each...

Add the pork on one half of each empanada (leaving a bit of lip on the edge)

Whisk an egg white to use as “glue”...

Whisk an egg white to use as “glue” on the lip of each empanada (basically, grab a pastry brush or use your finger to dip into the egg white and run along the inide edge of the empanada wrapper.)

Fold empanada wrapper in half, pressing the two...

Fold empanada wrapper in half, pressing the two sides together.

Curl the edge to seal (or you can...

Curl the edge to seal (or you can use a fork to pinch it shut)

Whisk an egg yolk with 2 tsp of...

Whisk an egg yolk with 2 tsp of water to create an egg wash

Brush top of empanada with egg wash

Bake for 20 minutes or until tops are...

Bake for 20 minutes or until tops are golden brown

Serve warm with mojito sauce (or chimichurri!)

Juicy, tender, with hints of garlic and citrus this Grilled Cuban Mojo Pork roast Recipe is an easy, yet impressive meal to serve for company. 

Grilled Cuban Mojo Pork Roast

Olive Oil, (save 1 teaspoon for sauce)

orange zest

orange juice

lime juice

cilantro (stems removed), finely chopped

mint leaves (stems removed), finely chopped

garlic,

brown sugar, packed tightly

pepper

pork roast, fat trimmed closely

Remove pork from packaging, rinse and pat dry...

Remove pork from packaging, rinse and pat dry with a paper towel.  You want to trim away big pieces of fat from the roast if there are any.  When cooking on the grill the fat will cause flame ups and burn quite quickly.  

Into a ziplock bag, place olive oil, orange...

Into a ziplock bag, place olive oil, orange zest, juice, lime juice, cilantro, mint, garlic, oregano, cumin and brown sugar.  Mix well.  Then place pork roast into the bag and seal removing out as much air as possible.  Make sure to move the marinade around to cover the entire pork roast.

Place bag in a bowl in the refrigerator...

Place bag in a bowl in the refrigerator and let marinate for at least an hour, up to overnight.  The longer the more flavor is imparted.

When ready to grill, remove pork from the...

When ready to grill, remove pork from the bag and save marinade.  Pat the roast dry and season with salt and pepper.

Preheat gas grill to high(450-500°), using all burners....

Preheat gas grill to high(450-500°), using all burners.  Once grill is hot, sear all sides for 7 minutes browning well.  Then turn off one section of the grill to leave the pork on.  Ideally it will be the middle of the grill, but if you only have 2 gas knobs to use, just turn one off and place the pork on the side that is turned off.  Using this indirect heat cooking method you will not overcook and cause the pork to be dried out.

Reduce heat to medium high(350°) and close the...

Reduce heat to medium high(350°) and close the lid.  Cook for about an hour  or until pork reaches 145-150°.  Remove from grill, and let rest for 10-20 minutes to allow juices to remain in the pork.  If you cut into it right away, all of the juices will pour out onto your plate.  By waiting, the pork juices remain in the meat for the juiciest, most tender bites of pork.

While the pork is grilling, place the marinade...

While the pork is grilling, place the marinade in a small sauce pan, add one teaspoon of olive oil and bring to a boil for 10 minutes.  Remove from heat and bring to room temperature.

Cut the pork against the grain and serve...

Cut the pork against the grain and serve with a spoonful of the cooked marinade over the top.

https://mediavine-res.cloudinary.com/video/upload/ltxexknwzi7pguf508vq.mp4

How to make Grilled Cuban Mojo Pork.  Juicy, tender, with hints of garlic and citrus this Grilled Cuban Mojo Pork Roast Recipe is an easy, yet impressive meal to serve for company.

Grilled Cuban Mojo Pork

Learn how to make flavor-packed, zesty and tender Instant Pot mojo pork, perfect for meal prep and family dinners. This dish is easy to make and tastes amazing on its own, as a filling for tacos or burritos, or as the star ingredient in Cuban sandwiches, included in this recipe.

Instant Pot Mojo Pork &amp; Cuban Sandwiches

pork pork

garlic (cloves, minced)

tsp cumin

cilantro (freshly chopped (coriander))

tsp black pepper

water

baguettes (or sub rolls)

Swiss cheese (slices,

ham (slices)

Dill pickles (sliced)

Mustard

Mayonnaise

Make Mojo marinade

In a bowl, whisk together the orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, and black pepper to create the marinade. Optional: Coat the pieces of pork in the marinade and refrigerate for a few hours or overnight to infuse with more flavour, otherwise go straight to cooking.

Add water to Instant Pot

Add ¼ cup of water or chicken stock to the bottom of the Instant Pot.

Add pork and marinade

Place the pork chunks in the Instant Pot and pour the marinade over the top, ensuring that all pieces are coated with the marinade.

Pressure cook

Close the Instant Pot lid and set the valve to the sealing position.Select the &quot;Manual&quot; or &quot;Pressure Cook&quot; button and set the timer for 60 minutes on high pressure. After the cooking cycle is complete, allow the Instant Pot to release pressure naturally for 10-15 minutes, then manually release the remaining pressure.

Shred the pork

Remove the pork from the Instant Pot and shred it using two forks.

Reduce the sauce

Using the Saute function, cook down/reduce the cooking mojo liquid for 5-7 minutes, stirring a few times. Then pour over the pork when serving so it absorbs all those delicious juices.

Broil the pork

Optional broiling: Transfer the pork and juices to a baking dish and pop under the Broil/Grill in the oven for 5-10 minutes to crisp up and get a few brown edges.

Make sides

While the pork is cooking, prepare the ingredients for sandwiches OR side dishes such as rice or tortillas.

Make Mojo Pork

Assemble Cuban sandwiches

Using a knife, halve the rolls. Begin building the sandwiches. First, spread a thin layer of Dijon mustard onto one side of the bread and mayo on the other. Add 5 pickle slices, about 3 ounces (90 g) of ham and a few slices of roasted pork. Top with 2 slices of the cheese. Repeat with the remaining sandwiches.

Grill the sandwiches

Heat a flat-top griddle pan or skillet (you can also do this on a BBQ) to medium heat and add a little olive oil. Place the sandwiches on to the griddle pan and place a weighted cast-iron pan on top to press or even just a lid to trap the heat in. Press the sandwiches until the bread is toasted and the cheese is melted, 2 to 3 minutes. Remove and cut in half. Secure with bamboo skewers if needed and serve immediately.

Make Cuban Sandwiches

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

dry oregano leaves

Tablespoon cumin

Tablespoon ground pepper

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.

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Top 7 mojo pork recipes from across the web

The most viewed mojo pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Cuban Mojo Pork

Slow Cooker Cuban Mojo Pork

Mojo Pork Empanadas

Grilled Cuban Mojo Pork Roast

Instant Pot Mojo Pork &amp; Cuban S...

Mojo Pork a.k.a. Cuban Roast Pork

Melissa Jo's Crockpot Mojo Pork

The most viewed mojo pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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