I’m sharing my Slow Cooker Mojo Pork, marinated in bright citrus and garlic Mojo Criollo and slow cooked until fork-tender for the easiest dump-and-go Cuban pork.

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I still can’t get over how simple pork shoulder becomes something wild and bright. Marinated in Mojo Criollo with fresh orange juice, it somehow wakes up every bite with a tang that makes you want to stop and think.

People call it Crockpot Mojo Pork or Slow Cooker Mojo Pork like it’s some secret family hack, and yeah I’m guilty of leaning on that name when I want to sound casual. It’s flawed, a little messy, and for sure not fancy.

But trust me you won’t be able to keep your hands off it, even if you try.

Ingredients

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Rich in protein and fat, gives moist shreddable meat, not super lean though
Adds bright sweet tart citrus, supplies vitamin C and natural sugars for caramel notes
Sharp acidic bite, wakes flavors, adds vitamin C, keeps meat tasting fresh
Powerful savory punch, has some healthful compounds, can mellow after long cooking
Earthy herb, adds warmth and herbal depth, small amounts go a long way
Warm smoky spice, gives subtle savory sweetness and Latin flavor notes
Adds natural sweetness and texture, brings savory backbone when caramelized or simmered
Bright herb, gives fresh green lift, some folks find it soap tasting

Ingredient Quantities

3 to 4 lb (1.4 to 1.8 kg) pork shoulder, Boston butt, trimmed

1 cup fresh orange juice (or bottled naranja agria if you can find it)

1/4 cup fresh lime juice (about 2 limes)

1/4 cup olive oil

8 large garlic cloves, minced

2 teaspoons dried oregano

1 teaspoon ground cumin

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 medium yellow onion, thinly sliced

1/2 cup low sodium chicken broth or water

2 bay leaves

Handful fresh cilantro or scallions for serving, optional

How to Make this

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1. Pat the 3 to 4 lb pork shoulder dry and trim any big chunks of fat, then season all over with 2 teaspoons kosher salt and 1 teaspoon black pepper.

2. In a bowl whisk together 1 cup fresh orange juice, 1/4 cup fresh lime juice, 1/4 cup olive oil, 8 minced garlic cloves, 2 teaspoons dried oregano, and 1 teaspoon ground cumin until combined.

3. Spread the thinly sliced medium yellow onion on the bottom of the slow cooker, tuck in the 2 bay leaves, and pour 1/2 cup low sodium chicken broth or water around the edges.

4. Put the pork on top of the onions, pour the citrus garlic mixture over the pork, making sure it gets under and around the meat, then cover. If you have time let it marinate in the fridge for 1 hour to overnight, but you can also cook it right away for a true dump and go.

5. Optional but nice: sear the pork in a hot skillet 3 to 4 minutes per side before putting it in the slow cooker, it adds flavor but you can skip it if you don’t want extra steps.

6. Cook on LOW for about 8 hours or on HIGH for 4 to 5 hours, until the pork is fork tender and easily shreds.

7. Remove the pork to a cutting board, discard the bay leaves, then shred the meat with two forks. Skim any excess fat from the cooking liquid if you want it less greasy.

8. Return the shredded pork to the slow cooker, stir to coat with the juices, then cook uncovered on HIGH for 15 to 30 minutes to concentrate the sauce, or just serve right away if you prefer more juice.

9. Taste and adjust seasoning with extra salt, pepper, or a squeeze of lime juice if needed.

10. Serve topped with a handful of chopped fresh cilantro or sliced scallions, spooning extra mojo and onions over the meat. Great with rice, black beans, or warm tortillas.

Equipment Needed

1. Slow cooker, 6 to 8 quart size works best
2. Large cutting board and a sharp chef’s knife for trimming and slicing
3. Measuring cups and spoons (1 cup, 1/4 cup, teaspoons)
4. Medium mixing bowl plus a whisk or fork to combine the citrus garlic marinade
5. Skillet (cast iron or heavy) for optional searing
6. Tongs and two forks for handling and shredding the pork
7. Slotted spoon or ladle to remove onions and skim fat
8. Paper towels or kitchen towels to pat the pork dry and blot fat

FAQ

Q: Can I use a different cut of pork for mojo pork? A: Yes but stick with fattier cuts like pork shoulder or Boston butt for shredding and flavor. Pork loin or tenderloin will dry out and wont shred well.

Q: How long should I marinate the pork? A: Overnight 8 to 24 hours is best, but even 1 hour improves flavor. If youre short on time just pour the mojo over the pork before cooking and it will still be tasty.

Q: What oven temp and internal temp should I aim for? A: Roast at 300 to 325 F (150 to 160 C) until the meat hits about 195 to 205 F (90 to 96 C) for easy shredding. That usually takes 3 to 4 hours for a 3 to 4 lb piece.

Q: Can I make this in a slow cooker or Instant Pot? A: Yes. Slow cooker low for about 8 hours or high 4 to 5 hours. Instant Pot sear then pressure cook on high about 60 to 75 minutes with a 15 minute natural release. Times vary by size.

Q: How do I get crisp edges on the pork after shredding? A: Spread shredded pork on a rimmed baking sheet and roast at 425 F for 10 to 15 minutes or broil a few minutes until edges crisp. Toss halfway so it crisps evenly. Watch it close so it doesnt burn.

Q: How should I store and reheat leftovers? A: Refrigerate up to 3 to 4 days, freeze up to 3 months. Reheat gently in the oven covered with a little broth or in a skillet with some mojo to keep it moist. If frozen thaw overnight first.

Cuban Mojo Pork Recipe Substitutions and Variations

Pork shoulder: swap for pork picnic shoulder, pork butt or boneless pork leg. Picnic has more connective tissue so it shreds even better, pork loin will dry out faster so only use it if you watch the temp and time.
Fresh orange juice or naranja agria: if you cant find sour orange mix 3 parts orange juice with 1 part lime juice, or try grapefruit juice for a similar bitter tang, or use bottled orange juice with an extra splash of lime.
Olive oil: use avocado oil or canola oil as neutral, higher smoke point options, or melted butter for a richer finish but lower the heat so it does not burn.
Fresh garlic and cilantro: no fresh garlic use 1 teaspoon garlic powder or 1 tablespoon jarred minced garlic per 4 cloves, and swap cilantro with chopped parsley or scallions for freshness though cilantro gives the authentic flavor.

Pro Tips

– Marinate but not forever. Letting the pork sit in the citrus-garlic mix for 4 to 12 hours really perks up the flavor, but dont go crazy—if you leave it overnight in super-acidic juice the meat can get mushy. If short on time even 1 hour helps.

– Always pat the pork dry before you sear it. A hot skillet and a good 3 to 4 min per side crust adds so much depth, and it only takes a few extra minutes. If you skip searing, at least brown big pieces a little, it makes the slow cooker juices taste less one-note.

– Cook to texture not just time. Aim for 195 to 205 F if you use a thermometer, or when a fork literally pulls the meat apart with no fight it’s done. After shredding, chill briefly so the fat firms up and you can skim it off, or reserve the juices, refrigerate, remove fat, then rewarm for a cleaner, brighter sauce.

– For serving texture and balance: toss some shredded pork into a hot skillet or under the broiler to crisp the edges, then mix with the reduced mojo. If the sauce feels too sharp add a little honey or a touch of orange marmalade to tame the acid, or a pinch of extra salt to bring flavors together.

Cuban Mojo Pork Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Slow Cooker Mojo Pork, marinated in bright citrus and garlic Mojo Criollo and slow cooked until fork-tender for the easiest dump-and-go Cuban pork.

Servings

servings

Calories

580

kcal

Equipment: 1. Slow cooker, 6 to 8 quart size works best
2. Large cutting board and a sharp chef’s knife for trimming and slicing
3. Measuring cups and spoons (1 cup, 1/4 cup, teaspoons)
4. Medium mixing bowl plus a whisk or fork to combine the citrus garlic marinade
5. Skillet (cast iron or heavy) for optional searing
6. Tongs and two forks for handling and shredding the pork
7. Slotted spoon or ladle to remove onions and skim fat
8. Paper towels or kitchen towels to pat the pork dry and blot fat

Ingredients

3 to 4 lb (1.4 to 1.8 kg) pork shoulder, Boston butt, trimmed
1 cup fresh orange juice (or bottled naranja agria if you can find it)
1/4 cup fresh lime juice (about 2 limes)
1/4 cup olive oil
8 large garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 medium yellow onion, thinly sliced
1/2 cup low sodium chicken broth or water
2 bay leaves
Handful fresh cilantro or scallions for serving, optional

Directions

Pat the 3 to 4 lb pork shoulder dry and trim any big chunks of fat, then season all over with 2 teaspoons kosher salt and 1 teaspoon black pepper.
In a bowl whisk together 1 cup fresh orange juice, 1/4 cup fresh lime juice, 1/4 cup olive oil, 8 minced garlic cloves, 2 teaspoons dried oregano, and 1 teaspoon ground cumin until combined.
Spread the thinly sliced medium yellow onion on the bottom of the slow cooker, tuck in the 2 bay leaves, and pour 1/2 cup low sodium chicken broth or water around the edges.
Put the pork on top of the onions, pour the citrus garlic mixture over the pork, making sure it gets under and around the meat, then cover. If you have time let it marinate in the fridge for 1 hour to overnight, but you can also cook it right away for a true dump and go.
Optional but nice: sear the pork in a hot skillet 3 to 4 minutes per side before putting it in the slow cooker, it adds flavor but you can skip it if you don't want extra steps.
Cook on LOW for about 8 hours or on HIGH for 4 to 5 hours, until the pork is fork tender and easily shreds.
Remove the pork to a cutting board, discard the bay leaves, then shred the meat with two forks. Skim any excess fat from the cooking liquid if you want it less greasy.
Return the shredded pork to the slow cooker, stir to coat with the juices, then cook uncovered on HIGH for 15 to 30 minutes to concentrate the sauce, or just serve right away if you prefer more juice.
Taste and adjust seasoning with extra salt, pepper, or a squeeze of lime juice if needed.
Serve topped with a handful of chopped fresh cilantro or sliced scallions, spooning extra mojo and onions over the meat. Great with rice, black beans, or warm tortillas.

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.

Nutrition Facts

Serving Size: 150g
Total number of serves: 8
Calories: 580kcal
Fat: 46.6g
Saturated Fat: 14.9g
Trans Fat: 0.1g
Polyunsaturated: 4.7g
Monounsaturated: 20.9g
Cholesterol: 139mg
Sodium: 785mg
Potassium: 775mg
Carbohydrates: 6.1g
Fiber: 0.5g
Sugar: 2.6g
Protein: 33.8g
Vitamin A: 150IU
Vitamin C: 18mg
Calcium: 25mg
Iron: 2.1mg

Cuban Mojo Pork Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Cuban Mojo Pork Recipe Substitutions and Variations

Pro Tips