Slow Cooker Cuban Mojo Pork

Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

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


  • 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)


  • 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.


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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  1. You mention how much you love cumin and said something about a particular brand.I’m sorry but I did not see anywhere the brand name for the cumin?

  2. I did an instacart unfortunately I didn’t realize until too late this pork shoulder had the bone. I followed the recipe but I’m concerned the liquid marinade part barely covers the bottom, will this still cook properly? Or should I add more juice or water? Thank you! It’s smelling great so far!

  3. I really love this recipe and so does everyone that I serve it to. It’s perfect for a large dinner party. I serve it with black beans and yellow rice. And the leftovers make excellent Cuban sandwiches.

  4. Hello! I am going to try this today with a 7 lb pork shoulder. I have a nesco cooker so I need a temperature for low to set it at. What should this be? I really need it to be moist. Should I double or triple recipe? I converted and basically .5 cup of juice and lime. ..etc etc. Do you think that’s enough? And for 12?-14 hrs?

    1. In the absence of a slow cooker I’d set it somewhere between 200-250 degrees if you can. It will likely take at least 12 hours but thats just a guess. I have never cooked in that volume in a slow cooker or in a nesco cooker. The bigger issue is going to be that it’s likely most of the roast will not be in the liquid, so keeping it moist will be a struggle.

  5. Made this yesterday exactly as written and WOW! Incredible! Based on some of the comments I was a little concerned about how it would come out, but had no issues. Used a boneless pork shoulder and cooked on high for 6 hours. Thank you for a great recipe!

  6. I made this about 2 months ago and it was fantastic! My husband took some to work to share and they asked if I was Cuban (I live near Tampa) – I am not 🙂
    I made one alteration – I marinated the pork overnight in the mixture and then made another batch of the ingredients to add to the slow cooker and use in my black beans – it was so good! I am making it again this weekend for my sister-in-law and her family!

  7. Hey Sabrina! First time making the recipe and just threw her in the slow cooker and I’m concerned because the sauce barely even covers the bottom of the slow cooker. Granted I am using a 6QT here but even in a 4QT its obvious it wouldn’t cover it as it’s only 4oz of liquid all day. Don’t have the limes to double – might just double without them. Even if I doubled we still wouldn’t be anywhere near coating the pork. I’m going to give it some time to see how much juice comes out of the pork itself and I’ll reply under this comment later tonight. If anyone sees this before then, any tips?

  8. I doubled the marinade and it wasn’t enough. Overall, the recipe is very good. I served it with flavored rice and black beans.

  9. 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

  10. 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.

  11. 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.

  12. 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!!

  13. 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.

  14. 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.

  15. Hello
    I don’t like anything orange flavored so can I substitute chicken broth for the oj ? Or do you have another suggestion ?

  16. 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.

  17. Made this last night and followed the recipe. I cooked for eight hours and the meat was easily pulled apart but very dry. Tried to address the issue by pouring the extra mojo over the meat when served but that only helped a little. Any thoughts on what went wrong?

    1. The only think I can think of that would cause this would be that maybe it was a leaner cut of pork. If there’s not enough fat on the pork it will be drier. I suggest using a pork shoulder next time.

  18. Comes out better and faster if you put in dutch oven and slow roast at 300 for 2-3 hours. I double the sauce and add some water so it comes up 1/3 of the pork. Didnt have luck w slow cooker, after 8 hours was still raw inside at level high.

    1. Maybe you had a power outage. I regularly throw a large pork roast in slow cooker and top with a bottle of mojo until the slow cooker is full. 7-8 hrs on low brings it to falling apart.

  19. HI Sabrina,

    This looks great! I will be making it for sure. Just wanted to know if you have experimented with making the skin crispy? Is possible do you think?


    1. If you’re looking for making it crispy, I’d suggest shredding it and placing it on a baking sheet under a broiler right before serving. Watch it though so it doesn’t burn, but that’ll give you a crispiness to it. Hope that helps!

  20. I made this and my Cuban husband and I loved it. He said it has all the flavor profiles of what he grew up with. Thanks for the recipe!

    1. I haven’t tested it so I don’t. I would recommend finding another recipe online using similar ingredients and using that as a guideline. Good luck!

    1. I’ve not tested it using an instant pot but you might be able to find a recipe online using similar ingredients that uses it to follow as a guideline. Good luck!

  21. I put the juices, herbs, and spices and garlic together in a sauce; no need to add them separately. This does well if I have to do cooking in stages.

    I didn’t brown the meat. Searing wasn’t necessary to make it divine. I put it in the slow cooker and topped it with kosher salt and mixed pepper. I poured my sauce over it and let it cook.

    When I pulled it, I had enough to fill 2 16-oz barbecue tubs and a sandwich – worth for my divine lunch!

    And I made fizzy ade with the leftover citrus juice.

    Now to figure out what to cook with the other 3 lbs of my pork butt.

      1. I am novice at sauces and when I try to thicken, sometimes I miss the mark. This may be an elementary question, but are you saying take the meat out and then put the cornstarch slurry in and cook the sauce for 30 minutes or put it in with the sauce with the roast?

        1. The meat will stay in. You’ll just want to whisk in the slurry and give it that 30 minutes to thicken. Hope this helps.

  22. We are from Tampa and love the Cuban cuisine. This was not good. My husband cant have salt so that is the only thing I left out. There was an strong odd after taste and had to throw it in the trash. I’m so sorry. I was so excited as we now live in Georgia and there is nothing Cuban near us. I dont know what went wrong but we just couldn’t eat it.

    1. “This recipe was not good. Although, I omitted one of the most important ingredients in cooking and likely one responsible for balancing the flavors in this recipe.” – Don’t complain about a recipe if you change it and omit things necessary for the recipe to work. If you don’t use any salt, nothing will ever taste good and its not fair to criticize this person’s recipe when you’re not even using it correctly.

      1. Chris thanks for saying what we were thinking. Kathy maybe you’re also just not a good cook :/ don’t complain and insult the author especially when the majority of us love the recipe

  23. I have a 5 pd shoulder and don’t have a slow cooker
    how long and at what temp can I slow cook in oven
    I’m thinking 300
    thanks, looks amazing

    1. I’d cook it at 275 degrees for about 3 hours loosely covered with foil. Then, fold back foil and increase the temperature to 325 degrees and cook for another 2-3 hours. Good luck!

  24. Made this the other night and the everybody ate seconds, a few ate 3rds!! It was delicious and super easy… the next day we had the best cuban sandwiches I’ve ever tasted!!… thanks for the great recipe. This is my new company’s coming to dinner food!!

  25. This is such a delicious recipe. I make it quite a lot for my family of 6, as well as pot lucks and is such a crowd pleaser!
    Put it up with canned black beans with a squeeze of lime & fresh cilantro, flour tortillas & any kind of rice. I make it with an 8lb pork butt and double the recipe.

  26. I make this recipe regularly and it’s awesome! I am from Florida, where they have lots of great Cuban food and this recipe is spot on! I use the leftovers for the best Cuban Sandwiches the following day.

  27. I’m making this today but my crock pot only does low for 8 hours or high for 4. What do you suggest? I don’t have time for 8 hours right now. Thank you!

    1. If you’re home, simply set to high and then when the timer goes off, set it again but turn it off after 2 for a total of 6 hours. Sorry I don’t have a better fix for you with that particular slow cooker. I hope you enjoy it!

  28. Hello Sabrina – This looks delish! Do you think this would work with thick cut, bone-in pork chops? Thanks in advance and stay safe!

    1. I don’t think it would give you the results you want. Roast has more fat to keep it moist and I’m afraid the pork chops would get dry. You can definitely use the seasoning though just not in the slow cooker. Good luck!

  29. I am planning to make this today & have used it in the past. However, the last time I made this the marinade dried out and the meat was tough. Any idea what I did wrong?

  30. So freaking delicious! I used 10 cloves of garlic and increased the oj to a cup. I also like the gravy made with the cornstarch slurry better than just the au jus. I suggest using a gravy/fat separator to remove the fat from the au jus or gravy. There’s so much grease so it’s difficult to skim it all off.

  31. How many of these would you make if you were cooking for a large party (Aprox 40) and planned to make tacos with the meat

  32. I AM OBSESSED with this recipe. It is a staple in my house and everyone that eats it is in love. I am however trying to cut down on the fatty meats in my life and was wondering how you think this would turn out with chicken breasts?

    1. I haven’t tried but but it should still work. Just make sure your chicken breasts don’t dry out as there isn’t any fat on them to help keep them moist.

    2. I’m from Cuba, you can use the same cuba mojo recipe in chicken,turkey,lamb,pork …the result will be delicious.

  33. I just made this today and it was one of the most delicious things I’ve ever made ! I didn’t have lime juice or chili flakes so I used Trader Joe’s Chili Lime seasoning and doubled the OJ and it turned out great and was so moist!!! My hubs had a second plate it was so good and it was super easy to make ! Thanks for sharing such a yummy recipe !!!

  34. If I marinate overnight do I brown pork first then marinate? You mentioned partial cooking opens up opportunity for bacteria.

  35. Would make this again! Not overwhelming flavor. Very moist. Only thing I did different was put in oven and broiled for a few minutes to get crispy.

  36. I see cilantro on the meat, but no mention in recipe. And why usecrushed redpepper instead of fresh jalapeno or serrano chilies?

    1. The cilantro is a garnish, feel free to add. I used crushed red pepper because it’s a common pantry item but I would love to hear how jalapeño or Serranos turn out if you use them!

  37. Epic! I cooked 2 days before we ate. I pulled the meat out to help it cool quicker for the fridge. It broke apart beautifully. When I put it back in the juices the meat was completely covered. We ate the next day. Everyone raved! I used part of the meat to make Cubano sandwiches. yummmmy

  38. Do you shred the pork? I am trying tonight and looking forward to it. When I was little my sister and I would visit Hialeah (Miami, FL) and would smell the wonderful fragrance. I think this is it. I was so excited.

  39. Question on the cornstarch slurry. how do you make that?
    So do you mix the fat that you skim off and mix it with the cornstarch and water. And then add that back to the crockpot?
    I like my sauce thick and I have a hard time making them thicker I have tried adding this to recipes while cooking and I’ve tried pour a bunch into a pan and adding cornstarch mixture to it and bringing to a boil. But i don’t have much luck. Any tips would be appreciated. LOVE YOUR RECIPES. And get excited about trying them!

    1. You want to remove the fat from it and then add the slurry to the slow cooker. It helps to thicken the sauce. Hope this helps!

    2. Hi, If you add the cornstarch to a hot liquid, it is going to form lumps, in order to make it work for any sauce, you must mix thoroughly the cornstarch with a cold or room temperature liquid (water, milk, broth) and then add that mix to your sauce stirring until thick. The amount of cornstarch depends of the amount of sauce and thickness.

      1. I had the same question. I understand you might not get the same results but what would be the downside? Just asking because I have a 1 1/2lb tenderloin in the fridge and was just going to use all the same ingredients to cook it in the slow cooker for about 4 hours on high.

  40. Our slow cooker is on the larger side, but I agree with your comment that a smaller pot is better for the spices and other flavors to be engaged with the pork. I’m sure that a traditional oven method (covered pot, slow and low) will work, but am uncertain about the temperature and timing. My first guess would be to cook it into a 225 degree oven until the pork temps at 200 degrees or so and then turn the oven off and let the temp coast down to around 170 degrees. I’d be interested in your thoughts.

  41. 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 !

      1. Your picture has the recipe ending up in a green sauce. My sauce is not green …. what did I do wrong?

  42. 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!

  43. 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..

    1. Oh no! Feel free to adjust the flavors to match more to your flavor palette. Glad you still enjoyed it though.

  44. 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)

  45. 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?

      1. I can’t find anything less than an 8 to 10 pound pork shoulder. I assume I would double the sauce ingredients, but what other adjustments would you make? Should I cut it into two pieces? Longer cooking time? I will be using a larger slow cooker.

  46. 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!

  47. 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!

  48. 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?

    1. 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.

      1. I LOVE this recipe. I can’t tell you how many times I’ve made it! I’m currently 37 weeks pregnant and looking to stock my freezer with ready fo eat meals. Have you tried freezing the pork, and if so, how do you recommend doing it?

        1. Congrats!! I’m so glad you love this recipe so much. You can totally freeze this meal. I usually make it and then freeze it but you can do it either way. Just make sure it’s in a freezer safe container and it’ll last up to 3 month frozen. Enjoy!

  49. 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!

      1. 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)?

        1. 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!

    1. Allie, these onions sound great; do they keep a month or two in the fridge, like regular pickles? Would be good on Cubano sandwiches! Thanks.

  50. 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!

  51. 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!

    1. 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!

  52. 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!

  53. 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?

    1. 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.

  54. 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.

  55. I made this pork today and it was unreal. One of the most flavorful and moist pork dishes I have ever had!! I am not the biggest pork lover and I think I have been transformed. This recipe is seriously so amazing! My family loved it. I did leave out the bay leaves because I did not have any but otherwise made is on low according the recipe’s directions.

    10000% will make again!

  56. This definitely is Amazing !! Cooks up perfectly with the times given . I did go ahead and thicken the sauce as directed . All is yummy

  57. Wonderful recipe! I used a 9 lb bone-in pork shoulder cooked on High for 6 hours and it was melt in your mouth delicious. I tripled the sauce ingredients and so happy I did. Delicious!

  58. Husband says this is a keeper. Chopped the pork after cooking, thickened the gravy, poured over meat and served as tacos. We use shaved cabbage. Thank you so much for sharing.

  59. Marinated a 7 lb Boston Butt in “Badia” Mojo marinade the day before cooking. Double the ingredients… Turned out Excellent! So tender, the Bone just fell out. Thanks!

    1. I haven’t tested it using an Instant pot but I’m sure you can find a recipe online using the same ingredients and follow that one. Sorry

    2. I made this recipe in my Instant Pot today. It works great to brown the pork using the saute function, then put the sauce in the pot with the pork on top and cook it using the Slow Cook function for 6 hours. The temperature was already on medium and I didn’t change it. At the end, I took the pork out, put the pot back on the Sauté mode, and mixed in a tablespoon of Corn Starch, letting the sauce boil for a short time until it thickened. I also sautéed some sliced onions in a separate skillet using garlic infused olive oil to serve with the mojo pork. The pork was delicious and I will definitely make it again.

  60. This was fantastic! I made it without adding or changing anything. So simple and so good. Husband had 3 helpings. I served it with jasmine rice. Best slow cooker pork recipe I have ever made, and I have tried quite a few.

  61. Excellent recipe, I’m a full blooded Cuban and I usually make pork roast in the oven. Obviously it’s been too too hot to use the oven so I needed the liquid quantities and time. This was excellent. My only changes were that I sauteed some onions with the garlic IB the crock pot after browning the meat and I reduced the cumin to 1/2 teaspoon.

  62. Absolutely delicious. Served it with saffron rice and black beans. Baked Cuban bread today…..tomorrow using this amazing pork for Cuban sandwiches! Lots to put in the freezer for even MORE great meals. Great recipe. Thank you!!

  63. I just finished making this… My husband and I wanted something different.
    For starters our house smells amazing. Secondly the ease of this recipe is remarkable for the flavor that it produces. We’re serving over white rice and I am so excited. Thank you for sharing this recipe!

  64. don’t know what went wrong, followed the recipe step by step and it didn’t turn out at all like the one in the photos. After 9 hours of slow cooking, the meat was swimming in liquid and didn’t have much taste. Maybe I need to double up on the spices or let it marinade overnight first. I ended up cooking some cajun beand and rice and served the pork over it to give it more flavor. Family thought it was OK.

    1. Oh no! Sounds like there was too much liquid in the pork. Was it completely thawed before being put into the slow cooker? If you’d like, you can email me at contact @ and we can troubleshoot together.

  65. I love love love this recipe!!! It was definitely spot on….I think I put a tb flakes, for extra spice, but the seasonings and flavor was robust savory, and delectable!!! Thank you so much….. it helped it was super super easy!!!

  66. I can’t wait to try this! It sounds so delicious. I have some questions, though: is the garlic taste strong, or is it mellowed by the long cooking time? Would the dish be as good without the garlic?
    (As you can guess, I’m not very fond of garlic.?)

    1. The garlic is a prominent flavor but if you’re not a fan, you could use less or omit it completely. Though it will change the flavor a bit, it should still be fine without it. Let me know how it turns out.

    1. Yes, but you’ll want to add more as dry herbs are generally more potent and concentrated. Try doubling the amount to start and then add more to taste.

  67. So easy, so much flavor. Best new recipe I have come across in a while. Served as tacos, with different toppings, so good. Everyone loved it. This will be a regular in our house. Thank you. I would have shared a picture but it’s gone!

  68. Hosting a cuban dinner for my International cooking club tonight – can’t wait to try this! Smells amazing! Cheers from Copenhagen!

  69. Good’!  I’m Cuban and I must say your recipe is very close to the “traditional”. Just want to mention to readers that if they can find sour oranges——fresh not bottled——then use those versus mixing orange juice and lime juice to get the original real Cuban flavor. Also, adding 1/4 or 1/2 cup of dry sherry is likewise very Cuban. 

    1. Hello, I’m also Cuban. I’m use to marinating over night. Can I still do that? Or will it be to strong in flavor?

  70. This may be a silly question but how do you prefer to prep for the freezer. Make ahead and freeze or bag it up and freeze raw so you can thaw and drop in a crock pot later? 

    1. I usually make it and then freeze it but it really works either way. I just make so much for the blog that I tend to freeze after I’ve made it so I can share the recipes and photos with all of you too.

    1. You’ll want to double everything except the oil, salt and pepper for the sauce. You might not have to double the bay leaves either. Enjoy!

  71. Sabrina, I live in Miami and eat a lot of Mojo Pork and I have to tell you your recipe is excellent. I made this today and it was delicious. My only food “hack” was I used fresh oranges and limes for the juice and I zested them as well and added them to the mixture for even more citrus flavor. It was a good addition. Thanks!

  72. I made this last night. It was amazing! I am half Cuban and was seriously surprised how close it came to my late mom’s recipe. After it was all set and done I served it with sauteed onions and black beans and rice. It was a big hit! I did not add the optional water and corn starch. The only change I made was that I did not have red pepper on hand so I substituted with cayenne
    (google recommended that).
    Thank you so very much.

  73. Made this last week and making again this weekend for friends. So very, very delicious…will be sharing this recipe for sure! First served with beans and rice. Next night pork tacos. Thanks for the recipe!

    1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.

  74. Do you use fresh squeezed oranges and limes or do you recommend a certain brand or type (e.g. Simply Orange, Minuted, Pulp free)? Thanks and can’t wait to make this!

        1. Turned out delicious and even better reheated the next night! I added the juice of more orange for more liquid since I was concerned there wasn’t enough bc the sauce only went up 1/4 of the way from the bottom of the pork shoulder in my 4.5 quart crock pot. The sauce was so good I am planning on doubling it next time as you suggest!

  75. We recently filled our freezer with a bunch of pork from my dad’s farm. We have tons of fresh pork steaks. I could use them, right?

    1. Yes, those would be great for this. That’s awesome that your Dad has a farm for you to get your pork from!! I’m jealous, haha!!

  76. So, we made this dish!!! We ALL LOVED it!!! First time we ate with cooked rice as you shown on your blog. The second time, we ate as burrito style!! We just LOVE LOVE LOVE this citrus flavor!!! Definitely a keeper!! I love your slow cooker recipes! All of yours are VERY different than any other slow cooker recipes!!! Thank you so much and please keep up your amazing job!!!

    1. You just made my day!! Thank you so much for taking the time to come back and let me know how much your family loved it!

  77. I have a huge 10 pound pork roast to cook. Should I just double the ingredients to make enough sauce? How I’m going to brown that thing beforehand, I have no idea lol.

    1. Because of the size of your roast, you might want to cut it in half and use 2 slow cookers. It’ll make the browning process easier too!

      1. What about a 7 lb. bone in Boston Butt?  I know the crockpot can handle it but not sure what to do with this recipe.

    1. Absolutely. There is a lot of extra flavor gained by browning, but you 100% can do it without the browning.

    1. Yes, you could use beef instead and I would suggest using a chuck roast. I would love for you to come back and let me know what you thought with switching it up. Enjoy!

    1. I got so distracted with eating it all, I totally forgot to add that! So sorry! Cook on low for 8 hours or on high for 6.

      1. Totally!! You cook such a great food, who wouldn’t be distracted!! Thank you for replying!!! I’m so excited to make this recipe for this coming up Sunday dinner!!!

  78. Your slow cooker recipe for Cuban Mojo Pork did not have information on the slow cooker setting or the cook time on that setting. Would you please email me that info so I could make this recipe this weekend? Thank you

    Richard Helms