Mojo Pork Recipe (Crockpot)
User Reviews
4.8
Mojo Pork Recipe (Crockpot)
Description
This Mojo Pork recipe combines a blend of citrus juices, garlic, fresh herbs like cilantro and mint, and spices such as oregano and cumin to create a vibrant marinade. The pork shoulder is coated with this sauce and cooked slowly in a crockpot for several hours until tender. After slow cooking, the pork is transferred to a hot oven to develop a browned crust that adds texture and flavor.
The sauce consists of fresh citrus zest and juices, imparting brightness, while the garlic and herbs contribute freshness and complexity. The spice mix adds earthiness and warmth. The slow cooking process breaks down the pork’s connective tissue, producing moist, shreddable meat that absorbs the mojo flavors.
After shredding, the pork can be returned to the cooking juices or thickened sauce, which may be reduced into a glaze. Mojo Pork works well for sandwiches, tacos, or served with rice. Keeping some reserved sauce allows for additional flavor when reheating or serving cold leftovers.
Ingredients
- 3-4 pound pork shoulder or pork butt, boneless
- 8 garlic cloves
- 1/2 cup orange juice fresh
- 1/2 cup lime juice fresh
- 1/4 cup olive oil
- orange zest of 1
- lime zest of 1
- 1 cup cilantro finely chopped, fresh
- 1/4 cup mint leaves lightly packed
- 2 teaspoons oregano dried
- 2 teaspoons cumin ground
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper freshly ground
Instructions
- In a food processor or blender, combine all of the ingredients except for the pork shoulder and pulse until everything is finely chopped. If you do not have a food processor or blender, just finely chop the herbs and mince the garlic, then combine everything in a bowl and whisk together. Set aside about 1/3 cup of the mojo sauce for later and keep it in the fridge while the pork cooks.
- Place the pork shoulder in the slow cooker and pour the mojo sauce over it. Cover and cook on HIGH for 5-6 hours or on LOW for 8-10 hours.
- When the pork is fully cooked and tender, carefully transfer it to a baking sheet and bake in a 400 degree F oven for 15-20 minutes until browned on top. While doing this, you can thicken the cooking juices remaining in the slow cooked using a slurry made from 1 tablespoon of cornstarch mixed with 1 tablespoon of water, if desired. Just stir it in, cover, and cook on HIGH for 20-30 minutes while browning the pork and shredded it.
- Pull the Cuban mojo pork apart using two fork or just by chopping with a large knife a few times to break it up into tender chunks. Drizzle with reserved mojo sauce, if desired, and serve with the remaining juices from the slow cooker.
Notes
- This recipe is adapted and inspired by Serious Eats and Recipe Tin Eats.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 32g | 64% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 550mg | 23% |
| Potassium | 674mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 14mg | 16% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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