The Easiest Cuban Mojo Pork You've Ever Seen - Slow Cooker Recipe

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs offer a lower-fat option, while pork loin is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a similar flavor profile, while vegetable oil is more budget-friendly.

sour orange juice

🥗Healthier: lime juice

💰Cheaper: lemon juice

Lime juice mimics the tartness of sour oranges, and lemon juice is widely available.

bay leaves

💰Cheaper: dried thyme

Dried thyme can provide a similar aromatic quality at a lower cost.

Cut the pork shoulder into about three pieces, bone-in or boneless.

Salt the pork shoulder and make slits in it to allow flavor to penetrate.

Add black pepper to the pork shoulder (optional).

In a blender, combine olive oil, mint, lime zest, cilantro, oregano, lime juice, cumin, garlic powder, orange zest, salt, red chili flakes, black pepper, and orange juice. Blend until mixed.

Pour half of the blended mixture (about 2 and 1/4 cups) over the pork shoulder and reserve the other half for later.

Marinate the pork in the mixture overnight, covering it with Saran Wrap or placing it in a Ziploc bag.

After marinating, place the pork in the crock pot and pour the reserved mojo sauce over it.

Cover the crock pot and cook on low for 8 to 10 hours.

After about 7 hours, check the tenderness of the pork. If it shreds easily, it's ready to be removed from the crock pot.

Transfer the pork to a broiler or toaster oven for 5 to 10 minutes to add color to the top.

Mix a tablespoon of cornstarch with water and add it to the remaining mojo sauce to thicken it, cooking for about 15 minutes.

Shred the pork and serve it with the thickened mojo sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary