Slow Cooker Cuban Mojo Pork (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1.8–2.3 kg pork butt roast
02 -
2 teaspoons salt
03 -
1 teaspoon freshly ground black pepper
04 -
1 teaspoon red pepper flakes
→ Citrus Marinade
05 -
120 ml fresh lime juice
06 -
2 tablespoons finely grated lime zest
07 -
240 ml fresh orange juice
08 -
2 tablespoons finely grated orange zest
09 -
60 ml extra-virgin olive oil
→ Aromatics and Herbs
10 -
10 garlic cloves, minced
11 -
2 bay leaves
12 -
1 tablespoon dried oregano
13 -
2 teaspoons ground cumin
→ Finishing Touch
14 -
30 grams fresh cilantro, chopped
# Step-by-Step Directions:
01 -
Score shallow diagonal cuts across the fatty side of the pork butt. Place it, fat side up, into the slow cooker.
02 -
In a large bowl, mix together salt, black pepper, red pepper flakes, lime juice and zest, orange juice and zest, olive oil, minced garlic, bay leaves, oregano, and cumin until well combined.
03 -
Pour the marinade over the pork, turning to coat thoroughly on all sides. For optimal flavor, refrigerate and marinate for 6–8 hours or overnight. Allow pork to come to room temperature before cooking.
04 -
Cover and cook on LOW for 7–8 hours, or until pork is very tender and shreds easily with a fork.
05 -
Transfer pork, fat side up, to a roasting pan. Broil in the oven for 4–5 minutes until the top is crisp and golden. Allow to rest briefly.
06 -
Shred or slice pork as desired. Return meat to the cooking liquid in the slow cooker to maintain moisture. Garnish generously with chopped fresh cilantro before serving.
# Helpful Notes:
01 -
For maximum tenderness and flavor, marinate the pork overnight and pierce it before marinating to help the marinade penetrate.
02 -
Broiling after slow cooking develops a flavorful crisp exterior; monitor closely to prevent over-browning.
03 -
Pork shoulder or neck can substitute for pork butt; avoid lean cuts to preserve moistness.
04 -
Store leftovers with cooking juices in airtight containers for up to 4 days refrigerated or 3 months frozen.
05 -
Reduce leftover cooking juices over heat to create a concentrated sauce.