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
Scale
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.
