Use your crockpot to help make the best Cuban mojo pork recipe! A pork shoulder marinated in a blend of citrus juices, garlic, cumin, cilantro, olive oil and oregano.
Another delicious recipe with a similar flavor profile you are going to want to make is Green Chile Stew. Love it on cold winter nights.
Cuban-Style Pork Roast Ingredients
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- Pork shoulder - I am using a bone-in pork shoulder because I find the bone adds another layer of flavor to the dish but boneless pork is sometimes on a better sale so I will use that cut of meat.
- Cilantro - I use a whole bundle of fresh cilantro in this recipe. Be sure to wash out any sand or dirt before adding it to the marinade.
- Orange and Limes - Zest the orange and limes before juicing them or slicing them to use in the marinade.
- Oregano - fresh oregano is pictured here but that is because I have is growing fresh in the herb garden. In the off season I will use dried.
- Garlic cloves - I am calling for 8 cloves but if you want more...go for it. If you have extra garlic make some garlic powder.
After cooking overnight, sear the flavorful pieces of Cuban pork in a screaming hot skillet to get the delicious crispy edges of indicative of the classic mojo Cuban pork.
My family loves this slow cooker pork recipe to make tacos, quesadillas, sliders or even over eggs for a fabulous protein-packed breakfast option.
Can I use something other than a pork shoulder?
I am using a bone-in pork shoulder but a boneless pork shoulder would also be delicious in this recipe. Additionally, if you have pork butt cut of meat or a pork shoulder that will work for this recipe. My traditional pork shoulder in the crock-pot is in heavy rotation in my menu plan when pork is on sale.
I don't always have fresh oranges, limes or lemons to juice for this recipe. By taking help from bottled juices from the store it will cut back on my food costs when citrus is not in season for me.
If you are not a fan of orange juice, you can substitute in more lime juice or switch it out for grapefruit juice. Just be sure to choose citrus because the acid helps tenderize as well as flavor the pork.
How To Make Cuban Pork Recipe
Cut Pork
Cut the pork into large chunks.
Prepare the citrus
Zest the orange and the lime, and squeeze the juice from both or slice to add to the marinating bag.
Chop
Chop the garlic and dice the onion.
Add to bag
Add all the chopped ingredients along with the herbs, spices and olive oil to a large zip-top bag.
Add pork chunks
Add the chopped pork to the bag.
Remove air from bag
Close the bag, remove as much air as possible from the bag, and massage the bag to endure all surfaces of the meat are covered.
Marinade
Store in the refrigerator for at least 8 hours but not exceeding 24 hours.
Add to slow cooker
When ready to cook the pork, add all the ingredients from the bag to the slow cooker.
Cook on low
Cook on low for 8-12 hours or on high for 4-6 hours.
Check for doneness
The pork will be super tender when it is done. Be sure to save any juices and drippings from the crockpot to make a sauce to go with your pork.
Finishing instructions
To finish the pork, bring a few tablespoons of canola oil to the point of smoking in a cast iron or heavy bottom pan.
Sear
Add the pork pieces in a single layer and allow them to sear for 1-2 minutes.
Turn
Turn the pork over and sear on the other side. The edges will be crispy and delicious when they are done!
Serve
Serve with your favorite rice, potatoes or taco shells as pictured above.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Sarah's recommendation
7 qt. Crock-Pot
Perfect for Chicken, Roasts and Meals for 8+ people.
How to make Cuban roast pork in the oven
- Marinate the pork just as described in the recipe:
- Cut pork shoulder into large chunks
- Combine with citrus juices/zest, garlic, onion, cilantro, oregano, and olive oil
- Marinate for 8-24 hours (don't exceed 24 hours as the citrus will make the meat mushy)
- Oven cooking instructions:
- Preheat oven to 325°F (165°C)
- Place pork and marinade in a deep roasting pan or Dutch oven
- Cover tightly with foil or a lid. By covering the pan it will allow the meat to self baste, as it would in a slow cooker.
- Cooking time:
- Cook for about 3-3.5 hours for a 4-5 pound roast
- Cook until internal temperature reaches 190°F (88°C) for tender, shreddable meat
- Check occasionally - if liquid gets too low, add a bit of chicken broth
- Finishing steps (same as original):
- Heat a cast iron skillet until smoking hot
- Add a few tablespoons of canola oil
- Sear pieces of the cooked pork for 1-2 minutes per side until crispy
Storage Tips
Be sure the meat has cooled to room temperature before storing in an air tight container in the refrigerator.
Reheating Instructions
Reheat the pork in a skillet over medium-high heat until heated through. If you have any leftover sauce or drippings add a few tablespoons of that to the pan to keep the meat moist.
Frequently asked questions, answers and tips:
I leave the fat cap in tact when cooking in the crockpot. It adds flavor and moisture to the recipe.
You are welcome to presear the meat before adding it to the slow cooker. I do say that color equals flavor! But in this instance I sear after the meat is cooked to give it extra crispy edges. You can do either but if you don't have time to presear, the oils and citrus juices will keep the pork extra tender and juicy.
Chef Tip
If you would like to have a thicker sauce to serve with your Mojo Pork, 30 minutes before the end of the cooking, whisk together a tablespoon of cold water and a tablespoon of cornstarch to make a cornstarch slurry. Add the slurry to the slow cooker. Turn the temperature to high and cook on high for the remaining 30 minutes.
Ingredients
- 4 pound (1 ⅘ kg) pork shoulder
- 1 (1) orange zested and sliced
- ½ Cup (124 g) orange juice
- 2 (2) limes zested and sliced
- 8 cloves (8 cloves) Garlic chopped
- 1 (1) onion chopped
- ½ Cup (122 g) Lemon Juice
- ¼ Cup (54 g) olive oil
- 1 Tablespoon (1 Tablespoon) Black Pepper freshly ground
- 1 Teaspoon (1 Teaspoon) cumin
- ¼ Cup (12 g) fresh oregano leaves or ½ teaspoon dried
- 1 bunch (1 bunch) Cilantro or 1 teaspoon coriander powder
Instructions
- Cut the pork into large chunks.4 pound (1 ⅘ kg) pork shoulder
- Zest the orange and the lime, and squeeze the juice from both or slice to add to the marinating bag.1 orange, ½ Cup (124 g) orange juice, 2 limes
- Chop the garlic and dice the onion.1 onion, 8 cloves Garlic
- Add all the chopped ingredients along with the herbs, spices and olive oil to a large zip-top bag.½ Cup (122 g) Lemon Juice, ¼ Cup (54 g) olive oil, 1 Tablespoon Black Pepper, ¼ Cup (12 g) fresh oregano leaves, 1 bunch Cilantro, 1 Teaspoon cumin
- Add the chopped pork to the bag.4 pound (1 ⅘ kg) pork shoulder
- Close the bag, remove as much air as possible from the bag, and massage the bag to endure all surfaces of the meat are covered.
- Store in the refrigerator for at least 8 hours but not exceeding 24 hours.
- When ready to cook the pork, add all the ingredients from the bag to the slow cooker.
- Cook on low for 8-12 hours or on high for 4-6 hours.
- The pork will be super tender when it is done. Be sure to save any juices and drippings from the crockpot to make a sauce to go with your pork.
- To finish the pork, bring a few tablespoons of canola oil to the point of smoking in a cast iron or heavy bottom pan.
- Add the pork pieces in a single layer and allow them to sear for 1-2 minutes.
- Turn the pork over and sear on the other side. The edges will be crispy and delicious when they are done!
- Serve with your favorite rice, potatoes or taco shells as pictured above.
Nutrition
Notes
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
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