Crockpot Mojo Pork
Crockpot mojo pork is a Cuban-style roast soaked in garlic, citrus and oregano, then cooked until it falls apart. The slow cooker makes it effortless, and the bright, garlicky juices are good enough to drink with a spoon.
8
servings15
minutes8
hoursPork shoulder cooks in a citrus and garlic mojo sauce until shredded tender. A quick pan crisp is optional for crunchy edges.
Ingredients
4 lb boneless pork shoulder, cut in 3 or 4 large chunks
1 whole head of garlic, cloves peeled (about 12 cloves)
3/4 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup olive oil
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons kosher salt
1 teaspoon black pepper
2 bay leaves
1 large white onion, sliced into rings
1/4 cup chopped fresh cilantro
lime wedges, for serving
Directions
- Blend the garlic, orange juice, lime juice, olive oil, oregano, cumin, salt and pepper until smooth. This is your mojo.
- Pat the pork dry and place it in a large bowl or zip bag. Pour half of the mojo over it and marinate 4 hours or overnight in the fridge.
- Layer the onion rings in the bottom of a 6-quart slow cooker and add the bay leaves.
- Place the pork on the onions and pour in the remaining mojo plus any marinade.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours, until the pork reaches 195 degrees F and shreds easily.
- Move the pork to a cutting board and discard the bay leaves.
- Shred the meat with two forks and remove any large pieces of fat.
- Skim off the fat from the juices. Return the pork to the slow cooker and stir to coat. Let it sit on WARM 15 minutes.
- For crisp edges, spread the pork on a sheet pan and broil 3 to 5 minutes.
- Top with cilantro and serve with lime wedges.
Notes
- Sour orange juice is traditional; mix orange and lime if you cannot find it. The marinade works with bone-in pork too, with an extra hour. Leftovers keep 4 days in the fridge and freeze for 3 months. They are great in sandwiches, tacos or fried rice.
Why mojo and a slow cooker belong together
Mojo is a marinade built on garlic and citrus. The acid in the juice softens the surface of the pork, while the garlic and oregano soak in through a long cook, so each shred tastes seasoned rather than just coated. Do not worry about the garlic being strong. After eight hours it turns sweet and soft, and it melts into the juices so you get depth rather than bite.
A slow cooker lets the pork braise in its own juices without drying, and the onion and citrus make a sauce that needs no extra work. A quick broil afterward gives you the crisp edges that Cuban pork is known for. The same sauce works as a table drizzle. Skim the fat, simmer a cup of the juices for 5 minutes and spoon it over rice or sandwiches.
Ingredient notes for the mojo
Pork shoulder: Choose a boneless cut with visible marbling. The fat keeps the meat moist through eight hours of heat.
Garlic: A whole head sounds extreme, but garlic mellows into a sweet, mild flavor in a slow cooker. Peel it ahead to save time.
Orange and lime juice: Use fresh, not bottled. Bottled juice tastes flat and can turn bitter after hours of cooking.
Oregano: Dried oregano holds up to a long cook better than fresh. Mexican oregano gives a more citrusy flavor if you have it.
Cumin: A warm backbone for the citrus and garlic.
Olive oil: Use a basic extra virgin oil in the mojo. It carries the garlic flavor into the meat and keeps the surface from drying.
Tips for tender mojo pork
Marinate ahead: A few hours helps the citrus work into the meat. Overnight is better, but go no longer than 24 hours or the acid can make the surface mushy. Cut the pork into chunks of about the same size so they finish at the same time, and do not overlap them more than you must.
Skim the fat: The most common mistake is serving the pork straight from the pot. Skimming the juices keeps the flavor clean and not greasy.
Finish under the broiler: Slow cooked pork is soft all over. A few minutes of high heat adds browned, crunchy edges that make each bite more interesting.
Swaps and variations
For a lighter dish, use a leaner pork roast and cook only until it hits 145 degrees F to slice, which takes about 4 to 5 hours on LOW. Chicken thighs also work well, cooked 4 hours on LOW. Add a jalapeno for heat or a splash of white wine for acidity. For more heat, add sliced jalapenos to the onions. For a milder version, use only half of the garlic.
Do not marinate in a metal bowl. The acid can react with it and give the pork an off, metallic taste.
What to serve with it
Serve the pork with black beans, white rice, fried plantains and a simple cabbage slaw. For Cuban-style sandwiches, layer it on a roll with pickles, mustard and Swiss cheese and press until crisp. Spoon the juices over the rice. A cold beer or a glass of limeade fits well with the meal.
Storing and reheating
Refrigerate the pork with its juices for up to 4 days, and freeze for up to 3 months.
Reheat in a skillet with a few spoonfuls of the juices so the meat stays moist. For crisp edges, finish on a hot pan for a minute or two without stirring.
Crockpot Mojo Pork at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 13, led by boneless pork shoulder, whole head of garlic, fresh orange juice, fresh lime juice
Tips for Crockpot Mojo Pork
Sour orange juice is traditional; mix orange and lime if you cannot find it. The marinade works with bone-in pork too, with an extra hour. Leftovers keep 4 days in the fridge and freeze for 3 months. They are great in sandwiches, tacos or fried rice.
Crockpot Mojo Pork FAQ
How long does Crockpot Mojo Pork take?
Crockpot Mojo Pork takes 8 hours of cooking after 15 minutes of prep.
How many people does Crockpot Mojo Pork serve?
This recipe makes 8 servings.
What do I need to make Crockpot Mojo Pork?
13 ingredients, led by boneless pork shoulder, whole head of garlic, fresh orange juice, fresh lime juice. Amounts are in the recipe card above.
