If you haven’t yet fallen in love with the vibrant and tangy flavors of Cuban cuisine, this Slow Cooker Cuban Mojo Pork Recipe will change that for you immediately. Tender, juicy pork butt slowly infused with the zesty punch of fresh orange and lime juices, aromatic garlic, and a blend of earthy cumin and oregano, it’s a simple yet show-stopping dish that fills your home with irresistible aromas while delivering unforgettable tastes. Whether you’re cooking for a crowd or craving a comforting meal that transports you straight to the heart of Cuba, this recipe hits all the right notes and is incredibly easy to prepare thanks to the magic of the slow cooker.
Ingredients You’ll Need
The beauty of this Slow Cooker Cuban Mojo Pork Recipe lies in its handful of fresh, straightforward ingredients that work in perfect harmony. Each one adds a unique layer—from the citrusy brightness balancing out the richness, to the herbs and spices elevating the pork’s natural flavor. Grab these ingredients to get started on a sensational Cuban feast.
- 4 pound pork butt, boneless: The star of the show, chosen for its marbling and tenderness after slow cooking.
- 1/3 cup fresh orange juice (1 large orange): Brings a sweet and zesty foundation for the mojo marinade.
- 1/3 cup fresh lime juice (2-3 limes): Adds a sharp citrus punch that brightens every bite.
- 2 teaspoons kosher salt: Essential for seasoning and enhancing the pork’s natural juices.
- 2 teaspoons cumin: Offers an earthy, warm undertone that complements the citrus beautifully.
- 2 teaspoons oregano: Provides a fragrant, herbal note classic to Cuban cooking.
- 4 cloves garlic, minced: Infuses bold, aromatic flavor and pungency.
How to Make Slow Cooker Cuban Mojo Pork Recipe
Step 1: Prepare the Pork
Start by cutting your pork butt into four equal-sized pieces. This not only helps the meat cook evenly but also makes it easier to fit comfortably into your slow cooker. Once cut, place the pieces directly into the crockpot. Doing this first allows the pork to soak in all the delicious mojo marinade later, making sure every bite is packed with flavor.
Step 2: Make the Mojo Sauce
In a mixing bowl, whisk together the fresh orange juice, lime juice, kosher salt, cumin, oregano, and minced garlic. This sauce is the heart and soul of the Slow Cooker Cuban Mojo Pork Recipe—you want to balance the sweet, sour, and savory notes perfectly. Mixing them well ensures the pork will be surrounded by a robust blend of citrus and spices.
Step 3: Cook Low and Slow
Pour the mojo sauce evenly over the pork pieces in the crockpot, making sure each piece is well coated and immersed in the marinade. Cover with the crockpot lid and set the heat to LOW. Let the pork cook gently for 6 to 8 hours until it is meltingly tender and shreds easily. This slow cooking process lets the pork soak up every bit of the citrus and herb flavors while breaking down the fat and connective tissue for ultimate juiciness.
Step 4: Optional—Broil for Crispy Perfection
If you love a bit of crispy texture, transfer the cooked pork to a rimmed baking sheet. Shred the pork using two forks, spreading it out in an even layer. Take about 1/4 cup of the leftover sauce from the crockpot and drizzle or sprinkle it over the shredded pork. Then, set your oven to broil on high and place the sheet pan inside for about 5 minutes. Keep a close eye so the top crisps up nicely without burning. This step adds an irresistible caramelized crust that contrasts beautifully with the tender pork underneath.
How to Serve Slow Cooker Cuban Mojo Pork Recipe
Garnishes
Simple garnishes bring your Slow Cooker Cuban Mojo Pork Recipe to life on the plate. Fresh chopped cilantro or parsley adds a burst of green freshness and visual appeal, while thinly sliced red onions or pickled onions offer a tangy crunch that elevates the citrusy pork. Don’t forget a wedge of lime on the side to squeeze over just before eating for an extra zing.
Side Dishes
This pork pairs beautifully with traditional Cuban sides like white rice and black beans, which soak up all the mojo-infused juices perfectly. You can also serve it alongside fried plantains or a simple cabbage slaw for a fresh, crunchy contrast. The bright, vibrant flavors of the pork allow for plenty of flexibility, letting you mix and match anything from roasted vegetables to warm tortillas.
Creative Ways to Present
Looking to impress? Serve the mojo pork piled high on warm Cuban bread sandwiches with sliced pickles and mustard for an authentic Cuban sandwich experience. Or use the shredded pork as a topping for loaded nachos or tacos, adding a Cuban twist to familiar favorites. Another fun idea is to make a delicious pork bowl by layering mojo pork with avocado slices, rice, beans, and fresh salsa for a colorful, satisfying meal.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Cuban Mojo Pork Recipe keeps wonderfully in the refrigerator for up to 4 days when stored in an airtight container. The pork actually benefits from sitting overnight as the flavors continue to meld and deepen, making leftover meals just as exciting as the first.
Freezing
To freeze, portion the shredded pork into freezer-safe containers or zip-top bags, including some of the mojo sauce to help maintain moisture and flavor. Frozen pork can last up to 3 months. Thaw it overnight in the refrigerator before reheating to preserve tenderness and taste.
Reheating
Reheat your leftover mojo pork gently either in a skillet over low heat, adding a splash of water or extra mojo sauce to keep it moist, or in a microwave until warmed through. Avoid high heat or prolonged cooking to maintain that tender, juicy texture that makes the Slow Cooker Cuban Mojo Pork Recipe so special.
FAQs
Can I use a different cut of pork for this recipe?
Absolutely! While pork butt is ideal for its marbling and tenderness, pork shoulder works just as well because it also breaks down nicely with slow cooking. Avoid leaner cuts like pork loin, as they may dry out.
What if I don’t have fresh oranges or limes?
Fresh juice is best for the bright, natural citrus flavors, but bottled orange and lime juice can work in a pinch. Just be sure to use 100% juice without added sugars or preservatives for the most authentic mojo sauce taste.
Can I make this on the stovetop instead of a slow cooker?
You can simmer the pork gently on low heat in a heavy pot for 3 to 4 hours, turning occasionally until tender, though it won’t be quite as hands-off or unbelievably tender as when slow-cooked low and slow.
Is this recipe spicy?
No, this Slow Cooker Cuban Mojo Pork Recipe isn’t spicy by default. Its flavor profile is bright, tangy, and herbaceous. You can add some red pepper flakes or a dash of hot sauce if you want a little heat.
Can I double this recipe for a larger crowd?
Yes! Just double all the ingredients and make sure your slow cooker is large enough to hold the additional pork. Cooking times remain roughly the same, but make sure the meat fits comfortably without overcrowding.
Final Thoughts
This Slow Cooker Cuban Mojo Pork Recipe is one of those dishes that once you try it, you’ll keep coming back for more. It’s incredibly simple, yet packed full of fresh, vibrant flavors that taste like a mini vacation on a plate. Whether you’re feeding family, hosting friends, or just treating yourself, this dish guarantees a satisfying, delicious experience with minimal effort. Go ahead and give it a try—you’ll be so glad you did!
Print
Slow Cooker Cuban Mojo Pork Recipe
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 16 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cuban
Description
This Slow Cooker Cuban Mojo Pork recipe features tender, flavorful pork butt marinated in a vibrant citrus and garlic sauce, slowly cooked to perfection in a crockpot. With its blend of fresh orange and lime juices, cumin, oregano, and garlic, this dish showcases authentic Cuban flavors and can be easily crisped under the broiler for a delicious texture contrast.
Ingredients
Meat
- 4 pound pork butt, boneless
Mojo Sauce
- 1/3 cup fresh orange juice (1 large orange)
- 1/3 cup fresh lime juice (2–3 limes)
- 2 teaspoons kosher salt
- 2 teaspoons cumin
- 2 teaspoons oregano
- 4 cloves garlic, minced
Instructions
- Prepare the Pork: Cut the pork butt into 4 equal sized pieces and place them in the crockpot.
- Make the Mojo Sauce: In a mixing bowl, combine the fresh orange juice, fresh lime juice, kosher salt, cumin, oregano, and minced garlic. Stir well to create the citrusy, aromatic sauce.
- Cook the Pork: Pour the mojo sauce over the pork pieces ensuring they are well covered. Cover the crockpot and cook on LOW for 6 to 8 hours, or until the pork is tender and easily shreds with a fork.
- Optional Crisping: When the pork is cooked, preheat your oven broiler to high. Transfer the pork to a sheet pan and shred it using two forks. Spread the shredded pork evenly on the pan and drizzle about 1/4 cup of the reserved mojo sauce over it. Broil for about 5 minutes or until the tops of the pork start to crisp and caramelize, giving it a deliciously textured finish.
Notes
- Use fresh citrus juices for the best flavor in the mojo sauce.
- Cooking times may vary depending on your slow cooker model; check pork tenderness at 6 hours.
- The optional broiling step adds a nice crisp texture but can be skipped if preferred.
- This recipe yields a large portion, perfect for meal prep or gatherings.
- Leftover mojo pork freezes well for up to 3 months.
