Slow Cooker Cuban Mojo Pork
The most flavorful, tender, and juicy shredded pork you'll ever make! Infused with bright citrus, garlic, and warm spices, this easy slow cooker recipe is perfect for weeknight dinners, meal prep, or making authentic Cuban sandwiches.
Equipment
- 6 quart or larger slow cooker
- Cutting board and sharp knife
- Two forks (for shredding)
- Citrus juicer (optional, but helpful)
- Measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 3-4 pounds boneless pork shoulder also called pork butt, excess fat left on
- ½ tablespoon ground cumin
- ½ tablespoon dried oregano
- ½ tablespoon ground black pepper
- 1 teaspoon kosher salt
- 5 cloves garlic minced
- 2 tablespoons fresh squeezed lime juice from about 1 large lime
- 1 cup fresh squeezed orange juice from about 3-4 oranges
Instructions
- Oil the Slow Cooker: Drizzle the olive oil into the bottom of your slow cooker insert.
- Add the Pork: Place the pork shoulder into the slow cooker. Turn it to coat both sides lightly in the oil.
- Season the Pork: Sprinkle the cumin, oregano, black pepper, and kosher salt evenly over the pork.
- Add Garlic: Spoon the minced garlic over the top of the seasoned pork.
- Add Citrus Juices: Pour the fresh lime juice and fresh orange juice around the edges of the pork, trying not to wash the spices off the top.
- Slow Cook: Cover the slow cooker with the lid. Cook on LOW for 8-10 hours. The pork is done when it is fall apart tender and shreds easily with a fork.
- Shred and Serve: Carefully transfer the cooked pork to a cutting board or large bowl. Use two forks to shred the meat, discarding any large pieces of fat. Return the shredded pork to the slow cooker to keep it warm and moist in the juices, or serve immediately with a slotted spoon to allow some of the juices to coat the meat.
Notes
- Fresh Citrus is Key: For the best, most vibrant flavor, always use fresh squeezed orange and lime juice. Bottled juice will not yield the same result.
- Pork Cut: Be sure to use pork shoulder (or pork butt). A lean cut like pork loin will dry out and not become tender.
- The Fat is Your Friend: Don't trim the fat cap before cooking. It will render down and keep the meat incredibly moist. You can easily remove it after shredding.
- Storage: Store leftover shredded pork in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or the reserved cooking juices.
- Freezing: Cool the shredded pork completely, then transfer to freezer safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.