Cuban-Style Mojo Pork · Slow Cooker

Slow-Cooker Cuban-Style Mojo Pork

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Before you start

Gather your ingredients

½ cup orange juice, fresh is best
¼ cup lime juice
Swaps for lime juice
Instead of lime juice
- Lemon juice: The same amount. Milder aroma; still bright.
- Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
- Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.
More for lime juice
8 cloves garlic, minced
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
¼ cup olive oil
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
More for olive oil
2 tsp dried oregano
Swaps for dried oregano
Instead of oregano
- Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
- Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.
More for oregano
1 tsp ground cumin
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
More for cumin
2 tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
½ tsp black pepper
4 lb boneless pork shoulder, trimmed, cut into 4 large chunks
1 large onion, sliced
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
All 4 swaps for onion
cooked white rice and black beans
limes, cut into wedges

Step 1 of 7

Whisk all the mojo ingredients in a bowl. Set aside 1/4 cup in the fridge for serving.

Step 2 of 7

Scatter the onion in the bottom of a 6-quart slow cooker and set the pork on top.

Step 3 of 7

Pour the rest of the mojo over the pork and turn the pieces to coat.

Step 4 of 7

Cover and cook on LOW for 8 to 10 hours (or HIGH for 5 to 6 hours), until the pork shreds easily. It will be well past the safe 145°F (63°C); this tender it's usually 195 to 205°F.

Step 5 of 7

Move the pork to a large bowl and

shred (how to shred)

Shred Pull cooked meat (or cabbage and other vegetables) into thin strands. 1. Let cooked meat cool just until you can handle it, and take out any bones.2. Hold the piece in place with one fork.3. Drag a second fork through it, following the grain, so it pulls apart in strands.4. Toss the strands with a spoonful of the cooking juices so they stay moist. Done when: The meat pulls apart with almost no effort. If it fights you, it needs more cooking time. Safety: Meat straight from the pot holds steam inside; open it up and let it cool for a few minutes first.How to shred cooked meat with two forks: mistakes to avoid

it with two forks, removing any soft fat.

Step 6 of 7

Skim the fat from the cooking liquid and stir about 1/2 cup of the liquid and the onions into the pork.

Step 7 of 7

Drizzle with the reserved mojo just before serving, with rice, black beans and lime wedges.

All done

Enjoy!

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Ingredients

½ cup orange juice, fresh is best
¼ cup lime juice
Swaps for lime juice
Instead of lime juice
- Lemon juice: The same amount. Milder aroma; still bright.
- Bottled lime juice: The same amount. Flatter and more sour; fine in cooked dishes.
- Rice vinegar or white vinegar: Half as much. Sour without the citrus aroma.
More for lime juice
8 cloves garlic, minced
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
¼ cup olive oil
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
More for olive oil
2 tsp dried oregano
Swaps for dried oregano
Instead of oregano
- Fresh oregano: 1 tbsp chopped fresh for each 1 tsp dried (three times as much). Brighter and more peppery; use a little less than you think.
- Dried marjoram, Italian seasoning or dried basil: The same amount. Marjoram is milder, basil sweeter; Italian seasoning already has oregano in it.
More for oregano
1 tsp ground cumin
Swaps for ground cumin
Instead of cumin
- Ground coriander: The same amount. Brighter and citrusy, less earthy.
- Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
- Caraway seeds, ground: Half as much. A related flavor, a bit sharper.
More for cumin
2 tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
½ tsp black pepper
4 lb boneless pork shoulder, trimmed, cut into 4 large chunks
1 large onion, sliced
Swaps for onion
Instead of onion
- Another onion: The same amount. Yellow is the all-rounder; white is sharper and crisper; red is milder raw and adds color; sweet onions are mildest.
- Shallots: The same amount, chopped. Milder and sweeter, with a hint of garlic.
- Leeks: About 1½ times as much, white and light green parts. Milder and softer when cooked.
All 4 swaps for onion
cooked white rice and black beans
limes, cut into wedges