Slow Cooker Cuban Mojo Pork made with citrus, garlic, oregano and cumin takes almost no prep time and makes a fantastic, flavorful meal your family will love any night of the week!
Slow Cooker Cuban Mojo Pork is a twist on the normal pulled pork most people love making in their slow cookers. One of our favorite ways to cook pulled pork is to put it in the slow cooker dry with nothing but Hawaiian sea salt and a bit of Worcestershire sauce for 24 hours on low to make the most tender Hawaiian Luau Pulled Pork ever. 
This Slow Cooker Cuban Mojo Pork is such a flavorful dish that we usually end up making it in large quantities (fun fact I have 4 slow cookers…yep, not kidding) and using the leftovers for EVERYTHING. We eat it with sandwiches, make it into tacos, shred it into quesadillas, top it over scrambled eggs and even add it to soups in the winter.
Being a slow cooker meal sometimes you’ll want to just make this meal overnight or during food prep times and save it for later. Here it is ready to be frozen for later. Tell me you wouldn’t be happy to open up your freezer and see this waiting for you for dinner. 
This Slow Cooker Cuban Mojo Pork is so flavorful you’ll find yourself standing at the slow cooker picking at it while no one is looking to get all the delicious browned crust.
Speaking of Slow Cooker Pork Meals, have you checked out some of the other ones on the site?
- Slow Cooker Hawaiian Luau Pork
- Slow Cooker Crispy Skin Pork
- Slow Cooker Bacon Garlic Pork Loin
- Slow Cooker Ham and Potato Soup
- Slow Cooker Ham and White Bean Soup
The sauce/liquid left in the bottom of the slow cooker when you’re done cooking will be a bit thin. If you want it to be thicker as you can see in the pictures here, you’re going to want to follow the steps in the recipe card and add the cornstarch slurry at the end of cooking.
It really does add to the meal and makes a luscious sauce. We use the sauce to pour over the roast or even in other things like over side dishes or on top of enchiladas or eggs. Look at how delicious the sauce looks even before you’re cooking the pork:Â 
Sometimes if we know we are going to use the pork for a secondary recipe like enchiladas or tacos we will double all the sauce ingredients. Then you’ll have enough that you can skip making any enchilada sauce.
The citrus, garlic and cumin add so much flavor you’ll use the sauce on everything you can.
Tools used in the making of this Slow Cooker Cuban Mojo Pork:
Slow Cooker: For a pork shoulder this size I stay away from my larger slow cooker. I use a 4 quart round one, which allows for the pork to cook properly and lets it nestle amongst the sauce it makes instead of being in a much larger cooker and sitting in much shallower pool of liquid.
Dutch Oven: I use this to brown meats before they go into the slow cooker if I am not using my All-Clad slow cooker with the aluminum insert.
Cumin: I absolutely love cumin, it is a spice I use given any opportunity to use it. This brand is hands down a favorite of mine, I’ve tried many but the flavor here is brighter, bolder and just wonderful. You can find it locally as well, most ethnic stores sell the brand.
Ingredients
- 2 tablespoons canola oil
- 2 teaspoons Kosher salt
- 1/4 teaspoon black pepper
- 4 pound pork shoulder
- 1/4 cup orange juice
- 1/4 cup lime juice
- 2 teaspoons cumin
- 2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 4 cloves garlic , minced
- 2 leaves bay
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
Instructions
- In a large pot add the canola oil on medium high heat.
- Season the pork with the kosher salt and black pepper and brown the pork on all sides.
- To the slow cooker add the orange juice, lime juice, cumin, oregano, red pepper flakes, garlic and bay leaves and mix it together.
- Add the pork to the slow cooker and roll it in the mixture until it is coated well.
- Cook on low for 8 hours or on high for 6.
- When the pork is done you can serve as is with the juice on top.
- If you want a thicker sauce, 30 minutes before it is done skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water to the slow cooker and cook on high for 30 minutes.
Nutrition
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I doubled the marinade and it wasn’t enough. Overall, the recipe is very good. I served it with flavored rice and black beans.
Very flavorful, and extremely easy to make. Will definitely make again.
I’ve been doing this recipe for the past 5 years for Noche buena (Christmas Eve) and it’s the best. I recommend it.
Thank you
Recipe turned out perfect exactly as written. I’ve cooked this about 5 times, both as-written and with slight modifications to the recipe.
If I plan to cook more than 4 pounds in my 8 quart slow cooker, I make a double recipe of the oil, seasonings, juices, etc.
Recipe turns out heavenly always, but seems best using shoulder with fat not trimmed too close.
Maybe I’m off base here but should there be any olive oil or other oil mixed into the marinate in the slow cooker? My pork came out pretty tart and in looking up other recipes online, it seems most others add an equal part of olive oil with oj and lime juice. Meat came out tender and by itself wasn’t bad but the citrus was a bit overpowering.
Made this tonight following recipe to the “T.” Served with jasmine rice, black beans and orange slices. Did thicken the sauce at the end. Was terrific!!! Folks had seconds and my mother in law asked for a to go plate for tomorrow! So good!!
what is the brand of cumin you use? You didn’t mention it
Any store bought Cumin will do! I go with what’s available to me at our local store.
Hi – I’m wondering if it’s possible to use this recipe with a 3-3.5 lb bone-in pork shoulder in a 6 qt slow cooker? (That’s the only size slow cooker I have). If so, how would you suggest adjusting the original recipe for the different cut of meat / cooker size? Thanks in advance for any advice you might offer!
I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.
I would say you’re still good for low for 8 hours, it should be tender by then, if not 9 hours would do it.
Hi. I want to make it today but I don’t have lime, will lemon be okay? I ran out of rice as well, so I plan mashed potatoes then make sandwiches for leftovers.
Hello, lemons are perfectly fine as well as the mashed potatoes. And leftover sandwiches are always awesome.
Did I miss the size of this pork roast?
yep it’s listed in there, 4 pounds 🙂
This doesn’t say how to prepare the roast first. Mine usually comes on the bone with a big slab of fat on one side.
I realize this comment is very old, so I am so sorry for the delay in replying.
What do you mean prepare the roast? Would love to troubleshoot.
do you think there is an benefit (or con) to putting the pork in the marinade overnight before cooking in it?
You can marinade it overnight, if you’d like. Enjoy!
Does cubing the meat change the cook times?
It shouldn’t really change much but I would check it around the 7 hour mark. Enjoy!
Do I need to sear the pork shoulder first?
Thanks!
You don’t HAVE to but it really seals in the flavor of keeps it from drying out.
Hello
I don’t like anything orange flavored so can I substitute chicken broth for the oj ? Or do you have another suggestion ?
Thanks,
Lucy
You can use grapefruit juice or more lime juice as a substitute.
Does it work with pork roast ?
Yes 🙂 You can also use this recipe.
https://dinnerthendessert.com/cuban-mojo-pot-roast/
My Mother in Law made this for a family celebration and it was incredible! Now I’m going to make it myself. If I make enchiladas from leftovers, do I just substitute the meat in your chicken enchilada recipe?
Yes, that sounds amazing!
What is the cook time if I make it with the pressure cooker?
Hi Leti, I’m sorry I haven’t tested it in the pressure cooker so I don’t have a good answer for you.
I would think I should trim the fat flap off the cut? My roast is 8 lbs so planning on doubling the recipe and using a larger crockpot.