Slow Cooker Cuban Mojo Pork

This Slow Cooker Cuban Mojo Pork is for anyone who craves a hands-off meal packed with citrusy, garlicky Cuban flavor. A bright marinade of orange and lime seeps deep into the pork as it cooks low and slow, creating a tender, juicy roast you can use in so many ways. Every time I make this, my kitchen fills with the most delicious aroma—by dinnertime, I know there is something amazing waiting in the crockpot.

I remember making this for a big family game night. It turned into an impromptu sandwich bar and not a single bite was left. Now it is my go-to for easy gatherings or meal prepping lunches.

Ingredients

• Pork butt roast: This rich marbled cut turns fall-apart tender in the slow cooker Buy one with even fat and good marbling for best texture
• Coarse salt and black pepper: Classic seasonings that let all the herbal and citrus notes shine Use a flaky salt and freshly cracked pepper for best results
• Red pepper flakes: A gentle layer of background heat that brightens the whole marinade Look for bright red flakes for freshest flavor
• Lime juice and zest plus orange juice and zest: These bring signature Cuban tang and sweetness to the dish Use fresh citrus for optimal aroma and taste
• Extra virgin olive oil: Keeps the pork moist as it cooks and carries the flavor through every bite Choose a deep green oil for freshness
• Fresh garlic: Chopped or pressed garlic gives that vital mojo aroma Go for firm unblemished garlic heads
• Bay leaves dried oregano and ground cumin: These herbs and spices round out the Cuban profile with earthy and smoky undertones Use whole dried leaves and freshly ground cumin if possible
• Cilantro: Adds a burst of color and fresh flavor toward the end Always choose bright green bunches and chop right before serving

Step-by-Step Instructions

Prepare the Pork:

Pat pork butt dry with a paper towel then score shallow diagonal cuts across the fatty side Lay it in the slow cooker with the fat facing up so it bastes itself as it cooks

Make the Marinade:

In a medium mixing bowl combine lime juice orange juice zest from both extra virgin olive oil pressed garlic red pepper flakes salt pepper bay leaves oregano and cumin Stir thoroughly until the seasonings are evenly blended

Coat and Marinate:

Pour the marinade mixture over the pork making sure all sides are covered Turn the pork a few times in the crock to ensure even coating Reserve chopped cilantro for later

Optional Marination Step:

For deeper flavor cover and refrigerate the pork for six to eight hours or overnight Bring the pork to room temperature about an hour before cooking

Slow Cook the Pork:

Set your slow cooker to LOW Cover and cook for seven to eight hours until the pork is melt-in-your-mouth tender and forks pull through the meat with no resistance

Broil for Crisp Edges:

Move the cooked pork to a roasting pan arranging it fat side up Place under an oven broiler for three to five minutes until the top turns golden and crunchy Monitor closely to avoid burning Let it rest for several minutes

Shred and Finish:

Using two forks shred the pork either in the pan or directly in the slow cooker so it soaks in the citrusy juices Add fresh chopped cilantro and ladle some reduced cooking liquid over the shredded meat for juicy flavor

Serve and Enjoy:

Transfer to a platter or bowl Garnish with extra cilantro Serve with rice beans plantains or in rolls for the best Cuban sandwiches

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One of my favorite things is how the citrus and garlic work together in the marinade You taste it in every forkful I still laugh remembering my dad carving the roast straight from the slow cooker because nobody wanted to wait for dinner

Storage and Leftover Tips

Store extra pork in a lidded container with its juices this stops it from drying out Refrigerate for four days or freeze for up to three months Always thaw in the fridge overnight and reheat gently with the cooking liquid for best texture

Ingredient Swaps

If you cannot find pork butt pork shoulder or even country-style ribs will also work Avoid leaner cuts to keep the meat juicy Swap in bitter orange juice if you have access or add fresh jalapeno for a spicier kick No cilantro Try parsley or leave it out for a milder finish

Creative Serving Ways

Pile the shredded pork in fresh Cuban bread for a classic sandwich Serve over white rice and black beans for a hearty bowl or build tacos with pickled onions and avocado I also like to top grain salads with leftovers and a spoonful of cooking liquid

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A Bit of Mojo Story

Mojo is a citrus-herb marinade that is at the heart of Cuban family meals With every batch I make I remember a friend’s abuela showing me how to work the marinade deep into every cut The tradition of gathering everyone around the table for a slow cooked meal is what makes this recipe special

Commonly Asked Questions

→ What cut of pork works best for Cuban mojo?

Pork shoulder or butt are ideal for slow cooking, as they become tender and shred easily. Lean cuts like loin tend to dry out.

→ How long can leftovers be stored?

Leftover pork keeps well in the fridge for up to four days or can be frozen for three months. Always store with some cooking juices for best results.

→ Can I skip the marinating step?

For deeper flavor, marinating for several hours or overnight is recommended, but if short on time, proceed directly to cooking—the pork will still be flavorful.

→ Do I need to broil the pork after slow cooking?

Broiling is optional, but it adds a delicious crispy layer to the tender meat, enhancing texture and flavor.

→ What are some common ways to serve mojo pork?

Enjoy it over rice and beans, in Cuban sandwiches, tacos, quesadillas, or as a salad topping. The possibilities are versatile.

→ Can I adjust the spice level?

Yes—add more red pepper flakes or include diced jalapeños for extra heat. The marinade is adaptable to your taste.