Who doesn’t love Cuban food? Empanadas, tostones, tres leches cake, Cuban sandwiches, paella – it’s all good. Whether you frequent the Cuban restaurant in town or want to experiment cooking Cuban cuisine at home, we guarantee you’ll become a fan after trying this slow cooker mojo (a type of sauce that consists of olive oil, garlic, and citrus juice) pork.
To prepare mojo pork (you can use Boston butt or pork shoulder), trim the fat and cut the meat into 2 pieces. Cover all sides of the pork with a rub made of garlic, salt, oregano, and black pepper. Add orange juice and zest, lime juice and zest, onion, and jalapeno to the slow cooker crock, then add the pork to the juice mixture. Cover the crock and refrigerate, allowing the meat to marinate overnight (this step makes all the difference).
In the morning, turn the pork over in the marinade then cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours. When the pork is done, remove it from the crock and shred (you won’t believe how tender the meat is).
We served mojo pork on a bed of rice (cilantro lime rice would go perfectly with this dish) and black beans, then topped it with a generous dollop of homemade guacamole, and fresh cilantro.
This pork is succulent and zesty thanks to the 12-hour stay in the citrus marinade. Transform the dining room into Havana for a night, or serve right out of the crock at your next neighborhood potluck. And if you’re lucky enough to have leftovers, throw them on a slider or nachos – it’s even better the next day.
Slow Cooker Cuban Mojo Pork
Ingredients
Instructions
- Trim fat from pork and cut into 2 pieces.
- In a food chopper or food processor bowl, finely chop garlic. Add salt, oregano and black pepper. Pulse to combine.
- Rub garlic mixture over all sides of pork.
- In slow cooker crock, combine orange juice, lime juice, onion, jalapeno, orange and lime zest. Place pork in juice mixture. Cover and refrigerate to marinate overnight.
- Turn pork over in marinade. Cover slow cooker and cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours. Remove pork to a cutting board. Using 2 forks, shred pork. Strain and reserve juices. Transfer shredded pork back to crock and spoon juices as desired over pork to moisten. Set slow cooker to WARM to keep pork warm for serving.
- Serve with rice, black beans, and Guacamole. Sprinkle with chopped cilantro.
Notes
https://blog.hamiltonbeach.com/pulled-pork-mac-and-cheese/
https://blog.hamiltonbeach.com/slow-cooker-greek-chicken-cinnamon-kapama/
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I made this tonight. It was super good but I would recommend less salt. I wondered when I put it in, but all of us thought it was salty. Super good except for that.
Kat, we’re glad you liked the mojo pork. We are big fans as well! I will make sure I relay your suggestion about salt to the Test Kitchen. Thanks!