Name: Slow Cooker Cuban Mojo Pork Recipe
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Cuisine: Cuban
Ingredients: 4 pound pork butt, boneless; 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

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

Scale

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

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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.