This Cuban Mojo Pork recipe is one of my favorite recipes to make in my Slow Cooker. It has also become one of my favorite Cuban Dishes.
Cuban Mojo Pork (also known as pork in garlic citrus marinade) is a classic Cuban dish that is bursting with flavors.
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The traditional way of making this recipe calls for marinating the pork shoulder or butt in a blend of citrus juices, garlic, and spices for several hours before cooking.
For this recipe, we are going to skip the marinating process and cook everything in the Slow Cooker (aka crock-pot).
Slow Cooker Tip
Try to resist as much as possible the temptation to open the lid while it’s cooking as the slow cooker loses heat.
Just opening the lid to stir the contents can make the internal temperature drop by 10°F to 15°F. Cook times may vary based on the slow cooker‘s brand, size, model, etc.
Oven Method
Cube the pork and place it in a large freezer bag. Mix the rest of the ingredients together. Pour the marinade over the cubed pork pieces.
Make sure all the pieces are coated evenly with the marinade before sealing the bag. Refrigerate for at least 4 hours or overnight for best results.
Preheat the oven to 325°F. Remove the marinated meat from the bag and transfer it to an oven-safe baking dish.
Cover and bake for about 3-4 hours until fork-tender. The internal temperature should be at least 190°F.
Ever wonder where this cut of pork comes from? Check this out:
Serving Suggestions
Once done cooking, serve hot alongside some rice, Cuban Black Beans (Frijoles Negros) or crusty bread.
Gather your Ingredients
You will need the following ingredients to make this Cuban Mojo Pork recipe in your Slow Cooker (see recipe card for quantities): Pork Butt or Shoulder, Salt, Ground Black Pepper, Fresh Orange Juice, Fresh Lime Juice, Orange Zest, Lime Zest, Olive Oil, Garlic Cloves, Dried Oregano and Ground Cumin.
How to Make Cuban Mojo Pork
- Combine all the ingredients (except the pork) and add to the slow cooker.
- Use a knife to poke some holes in the pork. Place the pork in the slow cooker.
- Cook on high for 5-6 hours or on low for 8-10 hours. The internal temperature should be at least 190°F.
- Remove the pork from the slow cooker and place on an aluminum foil-lined baking sheet.
- Bake at 400ºF, for about 15 to 20 minutes or until the pork has browned.
- Let the pork rest for at least 10 minutes before shredding and serving.
- Optionally serve the shredded pork with the remaining juices from the slow cooker.
Slow Cooker Cuban Mojo Pork
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Ingredients
- 4 lbs Pork Butt or Shoulder
- 1 ½ Tsp Salt
- 1 Tsp Ground Black Pepper
- ¾ Cup Fresh Orange Juice
- ½ Cup Fresh Lime Juice
- 1 Tbsp Orange Zest
- 1 Tbsp Lime Zest
- ½ Cup Olive Oil
- 10 Garlic Cloves, chopped finely
- 2 Tsp Dried Oregano
- 1 Tsp Ground Cumin
Instructions
- Combine all the ingredients except the pork roast and add to the slow cooker.
- Use a knife to poke some holes in the pork. Place the pork in the slow cooker.
- Cook on high for 5-6 hours or on low for 8-10 hours. The internal temperature should be at least 190°F.
- Remove the pork from the slow cooker and place on an aluminum foil lined baking sheet.
- Bake at 400ºF, for about 15 to 20 minutes or until the pork has browned.
- Let the pork rest for at least 10 minutes before shredding and serving.
- Optionally serve the shredded pork with the remaining juices from the slow cooker.
Notes
Pour the marinade over the cubed pork pieces. Make sure all the pieces are coated evenly with the marinade before sealing the bag. Refrigerate for at least 4 hours or overnight for best results. Preheat the oven to 325°F. Remove the marinated meat from the bag and transfer it to an oven-safe baking dish. Cover and bake for about 3-4 hours until fork-tender. The internal temperature should be at least 190°F.
This recipe is one of the best I have made in a long time. The orange and Lime juices gives the pork a very distinct flavor.