If you’re ready to embark on a flavor-packed journey straight to the heart of Cuban cuisine, this Slow Cooker Cuban Mojo Pork Recipe is an absolute must-try. It takes simple ingredients and transforms them into tender, juicy pork infused with bright citrus, garlicky warmth, and classic island spices. Imagine that melt-in-your-mouth pork soaked in a tangy, aromatic sauce that’s perfectly suited for a crowd or a comforting family meal. Whether you’re new to Cuban cooking or a seasoned fan, this dish invites you to savor every bite with ease and joy.
Ingredients You’ll Need
The magic of this Slow Cooker Cuban Mojo Pork Recipe lies in its few, but essential ingredients. Each one plays a vital role, from the fresh citrus that lends brightness to the tender pork butt, to the earthy cumin and oregano that deepen the flavor profile. These pantry staples come together effortlessly and promise to reward you with every mouthful.
- 4 pound pork butt, boneless: The star protein that becomes incredibly tender and juicy after slow cooking.
- 1/3 cup fresh orange juice (1 large orange): Adds a sweet, zesty layer that complements pork perfectly.
- 1/3 cup fresh lime juice (2-3 limes): Brings vibrant acidity and a citrus punch to balance the richness.
- 2 teaspoons kosher salt: Enhances all the flavors and helps tenderize the meat.
- 2 teaspoons cumin: Provides a warm, earthy undertone that’s essential to authentic mojo flavor.
- 2 teaspoons oregano: Adds a herbaceous note that rounds out the seasoning beautifully.
- 4 cloves garlic, minced: Infuses the pork with savory depth and a little kick.
How to Make Slow Cooker Cuban Mojo Pork Recipe
Step 1: Prepare the Pork Butt
Start by cutting the pork butt into four equal-sized pieces. This helps the meat cook evenly and soak up the delicious mojo sauce. Placing these pieces directly into your slow cooker sets the stage for all the flavors to meld together beautifully over several hours.
Step 2: Mix the Mojo Sauce
In a separate bowl, whisk together fresh orange juice, fresh lime juice, kosher salt, cumin, oregano, and minced garlic to create that signature Cuban mojo sauce. This mixture is your flavor powerhouse — tangy, fragrant, and perfectly spiced, it will coax incredible taste out of the pork.
Step 3: Combine and Slow Cook
Pour the mojo sauce over the pork pieces, ensuring each piece is well-coated. Cover your slow cooker and set it on LOW for around 6 to 8 hours. This slow and steady cook time allows the pork to become fall-apart tender while soaking in all that zesty, garlicky mojo goodness.
Step 4: Optional Broil for Crispiness
If you love a little crispy texture, transfer the cooked pork to a baking sheet. With the oven on high broil, use two forks to shred the pork and spread it evenly. Sprinkle about 1/4 cup of the reserved mojo sauce over the shredded pork. Broil for roughly 5 minutes, until the tops develop a delightful caramelized crust. This finishing step adds a textural contrast that makes the dish even more irresistible.
How to Serve Slow Cooker Cuban Mojo Pork Recipe
Garnishes
Fresh garnishes can elevate the slow cooker Cuban mojo pork recipe to the next level. Sprinkle chopped fresh cilantro or parsley for a pop of green and fresh herbal brightness. A few lime wedges on the side invite guests to squeeze extra citrus over their plate, enhancing the flavors even further.
Side Dishes
This pork pairs beautifully with an array of Cuban classics like steaming white rice and black beans. For a lighter touch, a crisp cabbage slaw or sautéed plantains add complementary textures and flavors. Each side dish helps balance the richness of the pork and rounds out a satisfying meal.
Creative Ways to Present
Think beyond the plate — serve the shredded mojo pork piled high in warm corn or flour tortillas with pickled onions for a Cuban-inspired taco night. Or turn it into a hearty sandwich layered with fresh avocado and spicy aioli. Leftovers can also star in bowls with roasted veggies or tossed salads for quick lunches.
Make Ahead and Storage
Storing Leftovers
After your Slow Cooker Cuban Mojo Pork Recipe has been enjoyed, any leftovers should be stored in an airtight container in the refrigerator. The pork maintains its tenderness and flavor well for up to 4 days, making it a perfect candidate for next-day meals or snacks.
Freezing
You can freeze the cooked mojo pork to extend its shelf life up to 3 months. Portion it into freezer-safe containers or bags with some of the sauce to keep it moist. When ready, thaw overnight in the fridge before reheating gently to preserve the texture and taste.
Reheating
Reheat the pork slowly on the stovetop over low heat or in the microwave with a splash of the reserved mojo sauce or broth. This prevents drying out and keeps every shred deliciously juicy, just like when freshly cooked.
FAQs
Can I use a different cut of pork?
While pork butt is ideal for slow cooking due to its fat content and tenderness, you can substitute pork shoulder if necessary. Just be mindful that leaner cuts might dry out, so adjust cooking times and moisture accordingly.
Is it necessary to use fresh citrus juice?
Fresh orange and lime juice deliver the authentic, bright flavors that define this recipe. Bottled juice won’t quite capture that vibrant zest, so I recommend fresh whenever possible for the best results.
How long can I cook this pork in the slow cooker?
The slow cooker should be set between 6 to 8 hours on LOW. Cooking beyond 8 hours risks the pork becoming too mushy, while shorter times may not yield that tender, shreddable texture.
Can I prepare this dish without a slow cooker?
Absolutely! You can make mojo pork in a dutch oven or heavy pot on the stove or in the oven at low heat for several hours. Just maintain a gentle simmer or low temperature to allow the meat to become tender and soaked with mojo flavor.
What can I do with the leftover mojo sauce?
Don’t toss that sauce! It’s bursting with flavor and can be drizzled over rice, veggies, or used as a marinade for chicken or fish. It also makes a fantastic salad dressing base with a bit of olive oil whisked in.
Final Thoughts
This Slow Cooker Cuban Mojo Pork Recipe is one of those dishes that feels like a warm hug in food form. It turns simple ingredients into a memorable meal that’s bursting with flavor and comforting textures. Whether for a family dinner or entertaining guests, this recipe will quickly become your go-to for effortless, delicious Cuban cooking. So grab that slow cooker and treat yourself to a plate of pure mojo magic!
Print
Slow Cooker Cuban Mojo Pork Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 16 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cuban
Description
Slow Cooker Cuban Mojo Pork is a flavorful and tender shredded pork dish inspired by classic Cuban cuisine. The pork butt is marinated with a tangy and zesty mojo sauce made from fresh orange and lime juices, garlic, and aromatic spices, then slow-cooked until meltingly tender. For a perfect finishing touch, the pork can be broiled to create crispy edges, making it ideal for serving in tacos, sandwiches, or alongside rice and beans.
Ingredients
Meat
- 4 pound pork butt, boneless
Mojo Sauce
- 1/3 cup fresh orange juice (from 1 large orange)
- 1/3 cup fresh lime juice (from 2–3 limes)
- 2 teaspoons kosher salt
- 2 teaspoons cumin
- 2 teaspoons oregano
- 4 cloves garlic, minced
Instructions
- Prepare the pork: Cut the 4-pound pork butt into 4 equal-sized pieces and place them into the slow cooker crockpot.
- Make the mojo sauce: In a mixing bowl, combine the fresh orange juice, fresh lime juice, kosher salt, cumin, oregano, and minced garlic. Stir thoroughly to create the flavorful marinade.
- Cook the pork: Pour and cover the pork pieces with the mojo sauce. Cover the slow cooker with its lid and cook on LOW heat for 6 to 8 hours, or until the pork is fork-tender and easily shredded.
- Optional crisping (broiling): Preheat your oven to broil (high). Transfer the cooked pork to a sheet pan and use two forks to shred the meat and spread it evenly. Drizzle about 1/4 cup of the reserved mojo sauce from the slow cooker over the shredded pork. Place the pan under the broiler for approximately 5 minutes, or until the tops are slightly crispy and caramelized. Remove from the oven and serve.
Notes
- For best flavor, use fresh orange and lime juice rather than bottled juice.
- If you prefer a spicier sauce, consider adding some crushed red pepper flakes to the mojo sauce.
- The broiling step is optional but highly recommended to add crispy texture to the pork.
- Leftover pork can be refrigerated for up to 3 days or frozen for up to 3 months.
- This dish pairs well with Cuban black beans, rice, or in sandwiches like Cuban sliders.
