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Slow-Cooker Cuban-Style Mojo Pork

Ingredients · Serves 8 · Prep 20 min · Total 8 hr 20 min

  • Mojo
  • ½ cup orange juice, fresh is best
  • ¼ cup lime juice
  • 8 cloves garlic, minced
  • ¼ cup olive oil
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 2 tsp kosher salt
  • ½ tsp black pepper
  • Pork
  • 4 lb boneless pork shoulder, trimmed, cut into 4 large chunks
  • 1 large onion, sliced
  • To serve
  • cooked white rice and black beans
  • limes, cut into wedges
simmerbee.com/r/mojo-pork-slow-cookerSimmerbeeCard 1 · front

Slow-Cooker Cuban-Style Mojo Pork

Steps

  1. Whisk all the mojo ingredients in a bowl. Set aside 1/4 cup in the fridge for serving.
  2. Scatter the onion in the bottom of a 6-quart slow cooker and set the pork on top.
  3. Pour the rest of the mojo over the pork and turn the pieces to coat.
  4. 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.
  5. Move the pork to a large bowl and shred it with two forks, removing any soft fat.
  6. Skim the fat from the cooking liquid and stir about 1/2 cup of the liquid and the onions into the pork.
  7. Drizzle with the reserved mojo just before serving, with rice, black beans and lime wedges.
  8. Cook to 145°F inside (check with a thermometer).