Slow Cooker Cuban Mojo Pork
Savory citrus, garlic warmth, and melt-in-your-mouth pork collide in this 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. An easy, flavor-packed meal perfect for feeding a crowd or meal prepping for the week!
8
servings
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.
Notes
For the best flavor, use fresh citrus juices and lots of garlic. Leftovers keep well refrigerated up to 4 days or frozen up to 2 months with some juices to keep the pork moist. Serve with rice, black beans, crispy plantains, slaws, or as taco or sandwich filling. Not a cilantro fan? Substitute with chopped parsley or green onions.
Nutrition
Calories: 370kcal | Carbohydrates: 5g | Protein: 37g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 115mg | Sodium: 580mg | Potassium: 600mg | Fiber: 1g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 2.5mg