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: 
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.
Recipe
Slow Cooker Cuban Mojo Pork
- Yield: 8
- Cook Time: 8 hours
- 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 of cornstarch optional
- 1 tablespoon of water optional
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
- 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 Information
Yield: 8 , Amount per serving: 247 calories, Calories: 247g, Carbohydrates: 2g, Protein: 27g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 92mg, Sodium: 689mg, Potassium: 517mg, Vitamin A: 1.5g, Vitamin C: 9.5g, Calcium: 3.7g, Iron: 13g
All images and text © for Dinner, then Dessert.
I’m trying this recipe for tomorrow and was wondering if you could skip the browning step and just cook it in the crockpot (I too leave very early in the a.m and need to prep the night before). Thank you !
You can but it really adds to the flavor of the dish.
Best pork roast I have had. Delicious.
Thanks, Shannon! I really appreciate the 5 stars.
I made this the other night and it was outstanding! My toddler DEVOURED it! He ate more than mom and dad! I’ve since printed many other recipes from this site and can’t wait to try them!
This makes me so happy! I’m so glad you all enjoyed it!
I made this exact to the recipe and it was so bland! I honestly do not see where everyone is saying it is so flavorful! The meat was nice and tender tho..
Oh no! Feel free to adjust the flavors to match more to your flavor palette. Glad you still enjoyed it though.
This turned out great. Only one thing – I found it really salty (which says a lot because we love salt ? ) and next time I make it, I will only sprinkle a teaspoon of salt before browning (or just leave it out all together). You can always add salt later if you think it needs it. I used simply orange for the orange juice and fresh squeezed lime juice. I used olive oil not canola oil. I doubled the flakes because we like it spicy. Will for sure be making this again (and again)
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
I am planning on making this recipe to be ready tomorrow. I thought I read somewhere that you could actually cook this on low for 24 hours? Would you recommend that or stick with 6-8 hours on low?
I would stick with the 6-8 hours on low timing. Hope you enjoy it!
How much pork (in lbs) and what type should one use?
I used a 4 pound pork shoulder for this recipe. Enjoy!
Had this last night at a friend’s party. Fantastic! So delicious, and moist, and tender.
Love this recipe! I took some help from the other comments and tripled the sauce. I also use the zest from the oranges and limes to add to the flavor. I serve it with a Mexican Black Bean recipe, warm tortillas to mop up the sauce, and rice. Tonight is the 3rd time I’ve made it in the last 5 months (and there are only 2 of us). Thanks so much!
This was delicious and easy! A great, flavorful way to change up our usual crockpot rotation. The pork essentially just shredded by the end of the cooking time – we ate it over rice with fresh vegetables on the side. Next time I will include the cornstarch step to thicken the sauce at the end. Thank you!
Can I take this longer, like your 24 hour Hawaiian pork? Will the citrus juices start to bitter or become diluted from the fat/juices from the pork?
I think the citrus wouldn’t work cooking that long, so I wouldn’t suggest it. It would break down the pork too much and could cause it to get mealy. Sorry.
This recipe was PERFECT. Usually I have to modify slow cooker recipes – and i was nervous the pork may come out dry….I doubled he sauce because my slow cooker is an 8 quart…it came out beautifully!
I pickled some fresh red onions to go with it – my friend made her grandmother’s habichuelas guisado and white rice – boy are we full! My friend even said her mother would have thought the pork was perfect which is high praise considering they make this all the time.
If you want my recipe for the pickled red onion:
Toss a sliced red onion with a table spoon of salt and let them sit for like twenty minutes until they get soft and really wet…
In a jar – 1 teaspoon each of cumin seeds, black pepper corn, and oregano, three sliced cloves of garlic… Add the onions to the jar and fill with red wine vinegar
Refrigerate for 5 hours.
Thanks for the pork recipe! It’s a total keeper!
Thanks for the suggestion! So glad you all enjoyed it!
One question – Should you score the skin first? Mine came out soggy (I assumed it would bc of the slow cooking process but maybe it may have made a difference)?
You can but next time make sure that the pork is fully thawed before placing it in the slow cooker. I even pat mine down a bit to ensure there isn’t any extra liquid. Hope this helps!
i bought it fresh from a butcher 🙂
Wow! I am Cuban and couldn’t get ahold of my mother for her to walk me through her recipe so I decided to give this recipe a try as the spices looked similar to the ones she uses. Amazing. I followed the recipe exactly with the exception of my pork being “bone in”. I thickened the sauce as suggested (since I love to put a little over my black beans and rice) and it was super!! The meat fell right off the bone. It was moist and the spices were spot on. I cooked it on low for 8 hours then switched to the warm setting while I cooked my black beans and rice. Served it with a little Cuban bread to mop up the juices. Fantastic, will definitely coo again. Thank you for the recipe!
You’re welcome, Mel! So glad you enjoyed it!
Maybe a silly question (not much of a cook) I’m typically gone from the house for 9 hours do you think that will be ok to cook that long on low heat? Don’t want to over cook it! Thanks! Looks delicious!
Most slow cookers will turn to a “stay warm” option once the cook time keyed in is reached so you should be ok. I hope you enjoy it!
This morning I reheated some of the pork and sauce in a pan and tossed it into a breakfast burrito with some eggs, cheese, and diced tomatoes. It was AWESOME!
Wow, that sounds amazing!
Hey Sabrina,
I’m not a regular cook because of my busy schedule but started making crockpot meals once a week to appease my hangry boyfriend. I’ve made a few of your recipes before (Thai Chicken and Apricot Chicken sub pork) and they were great. This one didn’t turn out so well. Specifically, it’s surprisingly was lacking flavor considering the seasonings. I think the fat from the butt really diluted things but I’m not sure. With this limited info, do you have any tips or ideas where I could’ve gone wrong?
Oh no! Did you change any of the ingredient amounts? I’d love to help so feel free to email me at contact @ dinnerthendessert .com and we can troubleshoot.
Do you think it would be ok to brown the meat the night before and put it in the fridge or would that dry the meat out? I get up really early in the morning for work and I’d rather just be able to stick it straight in the crock pot.
No, sorry but that won’t work. Cooking meat partially opens up the door for food safety issues.