Savory citrus, garlic warmth, and melt-in-your-mouth pork collide in Slow Cooker Cuban Mojo Pork. Fresh orange and lime juices, oregano, cumin, and tender pork butt make your kitchen smell like a Havana backyard party (minus the humidity).
Honestly, this one’s a flavor bomb in disguise. The slow cooker does basically all the work while you go live your life, and then voilà—moist, citrusy pork that practically begs for a crispy broiled finish. Tug it apart with forks. Toss it onto rice bowls, sandwiches, or alongside plump black beans. And yes, it reheats like a dream. Honestly, it’s kind of magical.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Slow Cooker Cuban Mojo Pork
No fluff here, just pork that’s been marinating in sunshine and garlic dreams. Let’s get to the good stuff.
- Ridiculously simple to make: The slow cooker quietly does most of the heavy lifting while you just toss, stir, and wait.
- Citrusy, garlicky joy: The orange and lime juice soak into every crevice of the pork, and that garlic… oh, the garlic.
- Broiled finish equals magic: That quick broil step? It turns the top into crispy, caramelized, golden perfection.
- Versatile for any meal vibe: Bowl it over rice, tuck it in crusty rolls, or serve it fancy-style with roasted veggies.
- Make-ahead friendly: This pork gets even better as it rests. Yes, it’s one of those dreamy leftover situations.
- Easy to feed a crowd: Or just feed yourself all week without getting bored (been there, loved that).
Ingredient Notes
A solid marinade is like a good playlist—it sets the tone. These ingredients hit savory, aromatic, and zesty notes with zero pretense.
- Pork butt roast: Also known as Boston butt. It’s marbled, juicy, and ideal for shredding. Don’t trim too much fat—it crisps later.
- Fresh orange juice: Sweet and aromatic, this balances all the tang and salt. Bottled juice won’t hit the same, so go fresh.
- Fresh lime juice: Adds that unmistakable zing. It wakes everything up (including your sinuses a little, honestly).
- Extra-virgin olive oil: Carries all that citrus, garlic, and spice into the meat while keeping things lush and smooth.
- Garlic cloves: Six to eight sounds right, but honestly, no one’s judging if you sneak in a tenth.
- Zest of two oranges and a lime: Adds extra layer of citrus oils—don’t skip, they make everything pop.
- Oregano, cumin, and red pepper flakes: Earthy with a hint of heat. Think warm breezes and spice markets.
- Bay leaves: Subtle but vital. They add depth without shouting.
- Salt and black pepper: Generous seasoning is key here. It’s a big cut of meat!
- Chopped cilantro (for serving): Adds a peppery freshness at the end—like the final sprinkle of magic.
How To Make This Slow Cooker Cuban Mojo Pork
Okay, let’s get to it. Your kitchen’s about to smell incredible, and you barely have to do anything complicated. Grab your apron (or let’s be real, your pajama pants) and let’s go.
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Score the pork: Using a sharp knife, make shallow crisscross cuts on the fatty side. We’re not going full butcher here—just light scoring to help the marinade sink in.
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Whisk the marinade together: In a big bowl, mix orange juice, lime juice, olive oil, garlic, both zests, oregano, cumin, salt, pepper, and red pepper flakes. Toss in the bay leaves like you’re casually dropping knowledge. Stir it all up until it’s vibing.
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Coat the pork: Place the pork in the slow cooker, fat side up. Pour the marinade over it and gently turn the meat to coat. Fat side should stay facing up—it bastes itself that way.
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Optional marinade nap: If you’ve got time, pop the lid on and refrigerate the whole slow cooker insert for 6–8 hours (or overnight). It’s a bonus step but worth it.
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Cook low and slow: Let it do its thing on LOW for 7–8 hours. When a fork goes in and the pork sighs and shreds back at you, it’s ready.
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Broil for that crispy top: Carefully lift the pork into a roasting pan, fat side up. Slide it under the broiler for 4–5 minutes. Watch like a hawk—this is the part where it goes from “yum” to “YES.”
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Let it rest, then shred: Rest a few minutes before pulling it apart. Toss with a bit of the slow cooker juices, top with cilantro, and serve warm.
Storage Options
So now you’ve got a mountain of tender pork and zero regrets. But maybe you don’t want to eat it every meal for the next four days.
To store in the fridge, let it cool to about room temp first. Then pop it into an airtight container and spoon a bit of the reserved liquid over the top. This keeps it juicy. It’ll last up to 4 days chilling out in the fridge.
Freezer? Absolutely. Divide it into portions (bags or small containers work) and pour a spoonful of juices in each. Freeze for up to 2 months. Pro-tip: flatten the freezer bags so they stack neatly—hello, open shelf space.
Reheating’s easy. Microwave with a splash of the juice or heat gently on the stovetop in a pan with a lid. If you’ve got time, a little broil again revives the crisp factor like magic. Just don’t microwave it dry and sad—no one deserves that.
Variations and Substitutions
Want to keep the flavor train rolling but switch things up? There are some fun spins on this mojo-y goodness.
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Swap the pork butt for pork shoulder: Close cousins. Shoulder’s a bit leaner, so keep an eye on it—it’ll still shred beautifully.
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Skip the broil (if you must): It won’t be crispy, but if you’re in a hurry or your broiler’s wonky, it’s still juicy and satisfying.
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No fresh citrus? Not ideal, but in a pinch, use a decent not-from-concentrate OJ and bottled lime juice. Go easy—taste and adjust.
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Add sliced onions or jalapeños: Toss them in the slow cooker. You’ll get a sweet, spicy bite alongside all that pork.
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Use this pork in tacos or sliders: It’s a great base for remixes. Hello little brioche buns, slaw, and happy hands.
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Not a cilantro fan? No biggie. Fresh parsley or a tiny handful of green onions are a solid swap at serving time.
What to Serve with Slow Cooker Cuban Mojo Pork
This pork doesn’t need a lot of fuss—just good company on the plate. That said, a few excellent pairings bring out its full shine.
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A big scoop of white rice is never wrong. It soaks up all those bright, juicy drippings, and keeps each bite grounded. Add black beans and you’ve got a near-perfect bowl.
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Crispy fried plantains or baked sweet potatoes give a sweet contrast to the pork’s zing. Also, the combination smells like vacation. You’ll thank yourself.
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A bright, crunchy slaw—maybe cabbage, carrots, and a vinegar-based dressing—brings fresh crunch and balances the richness.
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For a cozy plate, try it with garlicky roasted potatoes and green beans. It’s hearty but still sings with that citrusy marinade.
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Want something light? A leafy salad with avocado, lime vinaigrette, and cotija or feta cheese plays really well here. And if dessert follows, even better. May I recommend these slightly outrageous Peanut Butter & Banana Ice Cream Sandwiches?
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Yes, you can! Pork shoulder is a great substitute and behaves almost the same in the slow cooker. You’ll want a cut that’s well-marbled and suited for low-and-slow cooking. Pork loin, on the other hand, is too lean and might dry out. If that’s all you’ve got, keep an eye on it and shorten the cook time.
Do I need to marinate the pork overnight?
Technically, no—but emotionally, yes. Giving it 6–8 hours in the fridge really lets all those citrusy, garlicky flavors soak in deep. If time’s tight, even an hour on the counter as the slow cooker comes to room temp helps. But overnight is the sweet spot for mojo magic.
What should I do with leftovers?
Oh, the possibilities! Tuck leftovers into tacos, layer them on sandwiches, or toss into grain bowls with roasted veggies. You could even try them in pasta bakes, like this cozy Ham Tetrazzini riff (swapping in mojo pork, obviously). Don’t forget to drizzle extra juice when reheating to keep it moist!
What if I don’t have a slow cooker?
No slow cooker? No problem. You can use a Dutch oven or covered roasting pan in the oven at 300°F for about 3–4 hours, or until the pork is fork-tender. Just keep an eye on the liquid and add a bit more citrus or water if things get dry partway through.
Slow Cooker Cuban Mojo Pork
Ingredients
For the Pork
- 4-5 lb (1.8-2.3 kg) pork butt (Boston butt) roast untrimmed or lightly trimmed
- 1 cup (240 ml) fresh orange juice from about 2–3 oranges
- 1/3 cup (80 ml) fresh lime juice from about 3–4 limes
- 1/4 cup (60 ml) extra-virgin olive oil
- 8 cloves garlic crushed or minced, add extra for more flavor
- zest of 2 (zest of 2 oranges) oranges
- zest of 1 (zest of 1 lime) lime
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp red pepper flakes or more, to taste
- 2 bay leaves
- 2 tsp (10 g) kosher salt plus more to taste
- 1 tsp fresh black pepper plus more to taste
For Serving
- chopped cilantro for garnish
Equipment
- Slow cooker
- Roasting pan
- Mixing bowl
- Knife
Instructions
- Score the pork: Using a sharp knife, make shallow crisscross cuts on the fatty side of the pork butt to help the marinade penetrate.
- Prepare the marinade: In a large bowl, whisk together the orange juice, lime juice, olive oil, garlic, orange zest, lime zest, oregano, cumin, salt, black pepper, and red pepper flakes. Add the bay leaves.
- Coat the pork: Place the pork in the slow cooker, fat side up. Pour the marinade over the pork, turning to coat thoroughly. Ensure the fat side remains facing up so it bastes the pork while cooking.
- Marinate (optional): For best flavor, cover and refrigerate the whole slow cooker insert for 6–8 hours or overnight. If short on time, you can proceed to cooking.
- Cook: Cover and cook on LOW for 7–8 hours, or until the pork is fork-tender and shreds easily.
- Broil for crispy finish: Carefully transfer the cooked pork (fat side up) to a roasting pan. Broil for 4–5 minutes until the top is crisp and caramelized. Watch closely to prevent burning.
- Rest and shred: Let the pork rest for a few minutes, then shred with two forks. Toss shredded pork with a bit of the slow cooker juices.
- Serve: Top with chopped cilantro and enjoy warm, alongside rice, beans, or tucked into rolls or tacos.
