Savor the vibrant flavors of Cuba with this Slow Cooker Cuban Mojo Pork.
The combination of succulent, pull-apart meat and the zesty, garlicky notes from the marinade is simply out of this world.
Finished with a quick broil for that irresistible crispy exterior, this dish is perfect for family dinners or entertaining friends.
Get ready to add some Caribbean flair to your dinner table!
Why You’ll Love This Slow Cooker Cuban Mojo Pork
Effortless Cooking: This recipe is a “set it and forget it” meal. Marinate the pork, let the slow cooker do the work, and enjoy a delicious dish with minimal effort.
Citrus Symphony: The combination of orange and lime juices creates a bright, tangy marinade that infuses the pork with a vibrant Cuban-inspired flavor.
Versatile Serving Options: Serve the tender pork in Cuban sandwiches, over rice and beans, or in tacos and nachos. You can’t go wrong.
Perfect for Leftovers: The generous amount of pork can be stored and repurposed for quick meals like quesadillas, sliders, or salads, reducing food waste.
Ingredients
- Pork Butt Roast: This flavorful cut becomes meltingly tender when slow-cooked.
- Salt & Black Pepper: Essential seasonings that enhance the natural flavors of the pork.
- Red Pepper Flakes: Adds a subtle kick of heat to balance the citrus and spices.
- Lime & Orange (Juice and Zest): Bright, sweet, and tangy citrus notes make the sauce super vibrant.
- Extra-Virgin Olive Oil: Helps to distribute the flavors evenly and keeps the pork moist.
- Garlic: Pungent and aromatic, garlic is a key component in the classic mojo flavor profile.
- Bay Leaves, Dried Oregano, and Ground Cumin: A trio of spices that infuse the pork with warm, earthy notes and a hint of smokiness.
- Cilantro: Fresh and citrusy, this herb brings a pop of color and a distinctive Cuban taste.
How to Make Slow Cooker Cuban Mojo Pork
This mouthwatering dish combines tender, juicy pork with a zesty citrus marinade that will transport your taste buds straight to Havana.
The slow cooking process allows the meat to absorb all the aromatic spices and herbs, resulting in a perfectly seasoned, fall-apart texture.
But the hands-on time is just 10 minutes! Here are the steps:
1. PREP: Make shallow diagonal cuts on the fatty side of the pork butt and place it in the slow cooker.
2. MIX: Combine the rest of the ingredients (not the cilantro) in a bowl. Pour the mixture over the pork, turning it to coat all sides.
3. OPTIONAL: Refrigerate for 6-8 hours or overnight. Let it come to room temperature before cooking.
4. COOK: Set the slow cooker to LOW and cook for 7-8 hours until tender and easily shredded.
5. BROIL: Place the pork fat side up in a roasting pan and broil for 4-5 minutes until crispy. Let it rest before shredding or slicing.
6. SERVE: Garnish with fresh cilantro and enjoy with sides like rice, beans, or guacamole.
Tips For the Best Slow Cooker Cuban Mojo Pork
The key to this dish is in the marinade – a vibrant blend of orange and lime juices, garlic, cilantro, and aromatic spices that infuses the pork with the most delightful Cuban flavors.
After letting it soak up all that goodness, just pop it in the slow cooker and let the magic happen.
That said, I do have a few tips to ensure success:
- Pork options. Pork shoulder/butt is ideal, but you can also use pork neck or ribs. Avoid lean cuts like loin or leg that will dry out.
- Pierce the Pork. Before marinating, pierce the pork with a fork or knife. This helps the marinade seep deeper into the meat.
- Sear the meat. It’s not essential, but it creates a flavorful crust that’ll complement the softer meat in the center.
- Marinate overnight. For maximum flavor, marinate the pork in the mojo sauce overnight. You can do it right in the crockpot – just be sure to let it warm to room temp before cooking (about an hour).
- Broil after. After slow cooking, broil or sear the pork briefly to crisp up the exterior. You’ll love the added texture.
- Shred in liquid. Shred the cooked pork directly in the cooking liquid to keep it moist and flavorful.
- Reduce sauce. Boil the leftover cooking liquid to reduce it into a flavorful sauce. You can also add a slurry of 1 tablespoon cornstarch + 2 tablespoons water if you want it really thick.
- Flavor variations. Add chopped jalapeños or habaneros for spice, swap in bitter orange juice (naranja agria), or add smoked paprika.
How to Store
This recipe makes quite a lot of pork. So, if you have leftovers, here’s how to store them.
To Store: Place cooled pork in an airtight container and refrigerate for up to 4 days. Ensure the pork is covered with the cooking juices to maintain moisture.
To Freeze: Portion the cooled pork into freezer-safe containers or bags, including some cooking liquid, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm the pork with the cooking liquid in a covered skillet over medium-low heat. If needed, add a splash of water or broth.
More Slow Cooker Dinners You Have to Try
Slow Cooker Asian Pulled Pork
Slow Cooker Apple Cider Pulled Pork
Slow Cooker Chicken Tinga
Slow Cooker Chicken Burritos
Slow Cooker Cuban Mojo Pork
8
servings10
minutes8
hours455
kcalThis slow cooker Cuban Mojo Pork recipe delivers tender, flavorful pork with a vibrant citrus marinade infused with garlic, cilantro, and warm spices.
Ingredients
4-5 pound pork butt roast
3/4 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1/2 cup extra-virgin olive oil
6-8 cloves garlic, pressed
2 oranges, zested
1 lime, zested
2 teaspoons dried oregano
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon cumin
1/2 teaspoon red pepper flakes
2 bay leaves
1/4 cup chopped cilantro, for serving
Instructions
- Using a sharp knife, make shallow diagonal cuts in a crisscross pattern on the fatty side of the pork, about 1/8 inch deep. Place the meat into the slow cooker.
- In a large bowl, mix the orange juice, lime juice, oil, garlic, orange and lime zest, salt, pepper, cumin, red pepper flakes, bay leaves, oregano, and cumin until well combined. Pour over the pork, then carefully turn the meat so it’s well coated on all sides.
- Optional: Put the lid on the pot and refrigerate for 6-8 hours or overnight. Let the pot come to room temp (about an hour) before cooking.
- Cook on LOW for 7 to 8 hours or until the meat is tender and easily shreds with a fork.
- Preheat the oven broiler and position a rack approximately 6 inches from the heat source.
- Carefully remove the pork from the slow cooker and place it in a roasting pan with the fat side facing up. Broil the pork for 4-5 minutes or until the skin is crispy and lightly browned. Watch it closely and move the rack down if it’s browning too quickly.
- Remove the pork from the oven and let it rest for a few minutes before shredding or slicing. Serve with fresh cilantro, rice, Cuban beans, and guacamole. Enjoy!
Notes
- Fresh is best. For the best flavor, use freshly squeezed orange and lemon juice.
- Marinate Overnight. Mojo sauce is all about citrus and garlic. Marinating the pork overnight (or at least 6-8 hours) allows the flavors to deeply penetrate the meat.
- Low and Slow. Cooking on low is the best way to ensure the meat is tender. High heat can cause the exterior to cook too quickly, leaving the interior tough.
