Slow Cooker Cuban Mojo Pork

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 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. 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!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. 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!

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 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!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: 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!

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.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!

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.

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Slow Cooker Cuban Mojo Pork

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!
Yield 8
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main
Cuisine Cuban
Author Sabrina Snyder

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

Calories: 247kcal | Carbohydrates: 2g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 92mg | Sodium: 689mg | Potassium: 517mg | Vitamin A: 75IU | Vitamin C: 7.8mg | Calcium: 37mg | Iron: 2.3mg
Keyword: Slow Cooker Mojo Pork, slow cooker pork

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 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 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 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!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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.

  2. 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!!

  3. 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!

    1. 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.

      1. 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.

        1. Hello, lemons are perfectly fine as well as the mashed potatoes. And leftover sandwiches are always awesome.

  4. 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.

    1. 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.

  5. 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

  6. 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?

        1. Hi Leti, I’m sorry I haven’t tested it in the pressure cooker so I don’t have a good answer for you.

          1. 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.

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