Tender Mojo Pork made in your Slow Cooker
This Crock Pot Mojo Pork is slow-cooked in a homemade mojo marinade with fresh citrus, garlic, cumin, and oregano for juicy, fall-apart Cuban-inspired pulled pork recipe.
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Servings: 10
Calories: 390kcal
Ingredients
- 3-4 lb boneless pork butt, trimmed of excess fat - also called pork shoulder
- 3-4 cloves garlic, whole - optional
- 6-8 cloves garlic, minced
- 2 tablespoons olive oil - or avocado oil
- 3/4 cup orange juice - I like fresh squeezed but store bought is okay here too
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1-1/2 teaspoons Kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1 white or yellow onion, cut into chunks
- 2 bay leaves
Instructions
- Place pork shoulder in the slow cooker, fat side up. Trim any excess fat.
- Cut deep slits into the pork shoulder and stuff the whole, peeled cloves directly into the meat. This is optional as there is more (minced) garlic in the mojo marinade
- In a mixing bowl, whisk to combine the olive oil, orange, lime and lemon juice, minced garlic, and spices. Pour over pork in the crockpot. Add onion, and top with 1-2 bay leaves.
- Cover and cook on LOW for 8-10 hours or HIGH for 5-6 hours, until fork tender and will shred easily. Once done, discard bay leaves.
- Using two forks, shred pork shoulder. From here you can serve as-is with slow cooked onions and the juice from the crockpot or crisp in the broiler.
- To crisp up: add shredded pork to a baking sheet with a ladle or two of the flavorful juice from the slow cooker. Broil on high for 5-10 minutes.
Notes
- a 3-4lb pork shoulder should yield 10-12 servings. One serving is 4-ounces of mojo pork; nutrition info does not include sides
Nutrition
Serving: 4oz | Calories: 390kcal | Carbohydrates: 6g | Protein: 32g | Fat: 25g | Fiber: 1g
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