I perfected a Cuban Mojo Pork Recipe where garlicky citrus infuses the meat, creating succulent interiors and delightfully crisp edges, and I’m sharing the simple trick that makes it habit-forming.

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I never thought a roast could be this habit forming, but this Mojo Pork Or Cuban Roast Pork: Slow Cooker Perfection! stole my weeknights.

Fragrant and garlicky with those crispy edges that make you stop mid-bite, it tastes way more complicated than it is. I toss a big pork shoulder with bright sour orange juice and let the slow heat work its magic, and yes sometimes I mess up the timing and it still turns out amazing.

It’s become my go-to for Mojo Roast Pork evenings and ranks high on my list of Slow Cooked Pork Recipes you’ll want to make again and again.

Ingredients

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Pork shoulder: rich in protein and fat, makes the roast tender and juicy.
sour orange juice: bright citrus tang, adds sourness and a little sweet, tenderizes meat.
Garlic: punchy umami and aroma, few calories, may help heart health a bit.
Cumin: warm earthy spice, low calorie, gives that savory roasted Latin flavor.
Oregano: herby and slightly bitter, classic in Cuban cooking, layers savory notes.
Onion: adds natural sweetness and depth when slow cooked, provides fiber and flavor.
Olive oil: healthy monounsaturated fat, helps coat and brown, adds silkiness.
Cilantro: bright fresh herb, mostly for garnish, gives a citrusy green lift at end.
Lime wedges: extra zippy acid, squeeze before serving for fresh brightness and balance.

Ingredient Quantities

3 to 4 lbs pork shoulder (Boston butt), fat cap on or off, whatever you’ve got

1 cup sour orange juice (naranja agria) or substitute 1/2 cup fresh orange juice plus 1/4 cup fresh lime juice and 1/4 cup water

1/4 cup extra virgin olive oil

8 to 10 garlic cloves, minced or smashed

1 large yellow onion, thinly sliced

2 tsp kosher salt, plus more to taste

1 tsp freshly ground black pepper

2 tsp ground cumin

2 tsp dried oregano (preferably Mexican oregano)

2 bay leaves

1/2 cup low sodium chicken broth or water

1 to 2 tsp red pepper flakes or 1 small jalapeño sliced, optional for heat

1/4 cup chopped fresh cilantro, optional for serving

2 to 3 lime wedges for serving, optional

How to Make this

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1. Whisk together 1 cup sour orange juice (or 1/2 cup fresh orange juice + 1/4 cup fresh lime juice + 1/4 cup water), 1/4 cup extra virgin olive oil, 8 to 10 smashed or minced garlic cloves, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tsp ground cumin, 2 tsp dried oregano and 1 to 2 tsp red pepper flakes or sliced jalapeño if you want heat. This is your mojo.

2. Pat the 3 to 4 lb pork shoulder dry, trim if you want, and score the fat a few times. Rub the mojo all over the pork, getting it into the crevices. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

3. Line the bottom of the slow cooker with the thinly sliced large yellow onion and tuck in 2 bay leaves. Pour 1/2 cup low sodium chicken broth or water into the cooker to keep things moist.

4. Place the marinated pork on top of the onions and pour any leftover mojo over the meat. If you reserved a bit of the mojo before marinating, keep it aside and plan to simmer it later. Add extra sliced jalapeño now if you like more heat.

5. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the pork is fall apart tender and a fork slides in easily.

6. Carefully lift the pork out to a cutting board and let it rest a few minutes. Skim or strain the cooking liquid into a saucepan and simmer 5 to 10 minutes to concentrate it into a sauce, especially if you reserved some raw mojo earlier; you wanna make sure anything raw is cooked.

7. Shred the pork with two forks, removing large pockets of fat if you want. Toss the shredded meat with some of the reduced sauce for juiciness.

8. For crispy edges, spread the shredded pork on a rimmed baking sheet and broil on high 6 to 10 minutes, stirring once, until edges are browned and crunchy. Or heat a skillet with a little oil and sear handfuls until browned. Either way, you’ll get those irresistible crispy bits.

9. Taste and adjust salt and pepper, stir in about 1/4 cup chopped fresh cilantro if using, and serve with 2 to 3 lime wedges for squeezing. Leftovers keep great in the fridge for several days. Enjoy, it’s habit forming.

Equipment Needed

1. Slow cooker (6 to 8 quart) for the low and slow cooking, it’s the main workhorse
2. Large mixing bowl and whisk for the mojo, makes it easy to emulsify the juice and oil
3. Measuring cups and spoons for accurate juice, oil and spice amounts
4. Chef’s knife and cutting board to trim, score the pork and thinly slice the onion
5. Garlic press or a small knife to smash or mince the garlic, either works fine
6. Tongs or a sturdy spatula to lift the hot pork out without tearing it up
7. Fine mesh strainer and a medium saucepan to skim and reduce the cooking liquid into a sauce
8. Two forks for shredding and a rimmed baking sheet or a heavy skillet to crisp the edges up

FAQ

Q: How long should I cook the pork in the slow cooker and how do I know it's done?

A: Cook a 3 to 4 lb pork shoulder on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. For tender, shreddable pork aim for an internal temp of 195 to 205°F. 145°F is "safe" but the meat will be tough, not pull-apart.

Q: Can I use a different cut of pork, like pork loin?

A: You can, but pork shoulder (Boston butt) is best because it has fat and connective tissue that break down into juicy, tender meat. Loin is much leaner and will dry out if cooked that long; cook it shorter and watch the temp closely.

Q: I don't have sour orange. What's the best substitute?

A: Use 1/2 cup fresh orange juice plus 1/4 cup fresh lime juice and 1/4 cup water, like the recipe suggests. If you only have bottled juices add a tablespoon white vinegar to brighten it up. Fresh is better but bottled works in a pinch.

Q: How do I get those crisp, caramelized edges like at a roast pork place?

A: Pull the pork, drain some of the fat, spread the shredded or torn pieces on a rimmed sheet and broil 3 to 5 minutes till edges darken. Or heat a cast-iron skillet with a little oil and sear batches until crispy. Save the cooking juices and toss with the pork after crisping for moisture and flavor.

Q: Can I make this ahead and how should I store leftovers?

A: Yes. Cool within two hours, refrigerate up to 3 to 4 days or freeze up to 3 months (freeze meat and juices separately if you can). Reheat in a 300°F oven covered with a splash of broth or reserved mojo for 20 to 30 minutes, or rewarm on LOW in the slow cooker.

Q: How do I control or fix the heat level?

A: Start with 1 tsp red pepper flakes or one sliced jalapeño if you like mild heat. Remove seeds to make it milder. If it gets too spicy add more orange juice or a little honey, or serve with avocado or plain yogurt to temper the heat.

Mojo Pork Or Cuban Roast Pork: Slow Cooker Perfection! Recipe Substitutions and Variations

Pork shoulder: use pork butt or picnic roast, they’re basically the same. For a leaner option try pork loin but watch cooking time since it won’t shred as well.
Sour orange juice: if you dont have naranja agria mix 1/2 cup fresh orange juice + 1/4 cup fresh lime juice + 1/4 cup water. Another swap is 3/4 cup grapefruit juice plus 2 tbsp lime for similar tang.
Extra virgin olive oil: swap with avocado oil, canola or light vegetable oil, avocado handles heat better and won’t fight the flavors.
Cilantro: if you hate cilantro or cant find it use chopped flat leaf parsley or parsley plus extra lime juice for fresh brightness.

Pro Tips

1) Marinate longer if you can, overnight is best, but at least a few hours. Also set aside a cup or so of the mojo before the pork touches it so you can cook that later into a sauce without any raw-juice worry.

2) Cook until the meat really pulls apart — aim for about 195 to 205°F internal temp or when a fork goes in and the pork just falls apart. If you stop too soon it will be stringy and dry, let it rest a few minutes before shredding so the juices settle.

3) When you crisp up the shredded pork, dry it well first and don’t overcrowd the pan or sheet. Work in small batches, high heat, little oil and stir once or twice so you get lots of crunchy edges not steamed sad bits.

4) Taste and adjust at the end. Citrus brightens everything so add lime or orange a little at a time, and only salt at the end if needed because the flavors concentrate while it cooks and you can always add salt but cant take it away.

Mojo Pork Or Cuban Roast Pork: Slow Cooker Perfection! Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected a Cuban Mojo Pork Recipe where garlicky citrus infuses the meat, creating succulent interiors and delightfully crisp edges, and I'm sharing the simple trick that makes it habit-forming.

Servings

servings

Calories

460

kcal

Equipment: 1. Slow cooker (6 to 8 quart) for the low and slow cooking, it’s the main workhorse
2. Large mixing bowl and whisk for the mojo, makes it easy to emulsify the juice and oil
3. Measuring cups and spoons for accurate juice, oil and spice amounts
4. Chef’s knife and cutting board to trim, score the pork and thinly slice the onion
5. Garlic press or a small knife to smash or mince the garlic, either works fine
6. Tongs or a sturdy spatula to lift the hot pork out without tearing it up
7. Fine mesh strainer and a medium saucepan to skim and reduce the cooking liquid into a sauce
8. Two forks for shredding and a rimmed baking sheet or a heavy skillet to crisp the edges up

Ingredients

3 to 4 lbs pork shoulder (Boston butt), fat cap on or off, whatever you've got
1 cup sour orange juice (naranja agria) or substitute 1/2 cup fresh orange juice plus 1/4 cup fresh lime juice and 1/4 cup water
1/4 cup extra virgin olive oil
8 to 10 garlic cloves, minced or smashed
1 large yellow onion, thinly sliced
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp dried oregano (preferably Mexican oregano)
2 bay leaves
1/2 cup low sodium chicken broth or water
1 to 2 tsp red pepper flakes or 1 small jalapeño sliced, optional for heat
1/4 cup chopped fresh cilantro, optional for serving
2 to 3 lime wedges for serving, optional

Directions

Whisk together 1 cup sour orange juice (or 1/2 cup fresh orange juice + 1/4 cup fresh lime juice + 1/4 cup water), 1/4 cup extra virgin olive oil, 8 to 10 smashed or minced garlic cloves, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 2 tsp ground cumin, 2 tsp dried oregano and 1 to 2 tsp red pepper flakes or sliced jalapeño if you want heat. This is your mojo.
Pat the 3 to 4 lb pork shoulder dry, trim if you want, and score the fat a few times. Rub the mojo all over the pork, getting it into the crevices. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Line the bottom of the slow cooker with the thinly sliced large yellow onion and tuck in 2 bay leaves. Pour 1/2 cup low sodium chicken broth or water into the cooker to keep things moist.
Place the marinated pork on top of the onions and pour any leftover mojo over the meat. If you reserved a bit of the mojo before marinating, keep it aside and plan to simmer it later. Add extra sliced jalapeño now if you like more heat.
Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the pork is fall apart tender and a fork slides in easily.
Carefully lift the pork out to a cutting board and let it rest a few minutes. Skim or strain the cooking liquid into a saucepan and simmer 5 to 10 minutes to concentrate it into a sauce, especially if you reserved some raw mojo earlier; you wanna make sure anything raw is cooked.
Shred the pork with two forks, removing large pockets of fat if you want. Toss the shredded meat with some of the reduced sauce for juiciness.
For crispy edges, spread the shredded pork on a rimmed baking sheet and broil on high 6 to 10 minutes, stirring once, until edges are browned and crunchy. Or heat a skillet with a little oil and sear handfuls until browned. Either way, you'll get those irresistible crispy bits.
Taste and adjust salt and pepper, stir in about 1/4 cup chopped fresh cilantro if using, and serve with 2 to 3 lime wedges for squeezing. Leftovers keep great in the fridge for several days. Enjoy, it's habit forming.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.