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.
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.
Jump to:
- ✨ Here is why this Cuban Mojo Pork recipe is amazing:
- 🍊 Ingredients needed:
- 📝 Ingredient notes:
- 🔄 Substitutions
- 🔪 Mojo Pork Recipe, basic instructions
- 📷 Cuban Mojo Pork Recipe, photo instructions
- ❄️ Storage Tips
- ♨️ Reheating Instructions
- 📝 Frequently asked questions, answers and tips:
- Mojo Pork (Crock Pot Recipe)
- 👩🏻🍳 Sarah Mock
- Comments
✨ Here is why this Cuban Mojo Pork recipe is amazing:
- Simple ingredients let the flavors of the Cuban pork shine through.
- Once the marinade time is up this is a hands-off slow cooker recipe!
- The recipe can easily be doubled or tripled to feed a large family, a big crowd or to have extras to eat throughout the week.
🍊 Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
📝 Ingredient notes:
- 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.
🔄 Substitutions
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.
🔪 Mojo Pork Recipe, basic instructions
- Cut the pork into pieces so that it will easily fit into a gallon zip top bag for marinating. By cutting the pork you are exposing more of the surface area of the meat to the marinade.
- Marinade the meat in the mojo marinade for at least 8 hours or overnight. Do not marinate for more than 24 hours because the acid from the citrus will start to over-tenderize the meat, leaving it soft and mushy.
- Pour the meat along with the juices from the bag into a crockpot, cover and cook on low for 6-8 hours.
- To finish the meat, sear pieces of pork in a smoking hot skillet before serving.
📷 Cuban Mojo Pork Recipe, photo instructions
- Cut the pork into large chunks.
2. Zest the orange and the lime, and squeeze the juice from both or slice to add to the marinating bag.
3. Chop the garlic and dice the onion.
4. Add all the chopped ingredients along with the herbs, spices and olive oil to a large zip-top bag.
5. Add the chopped pork to the bag.
6. 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.
7. Store in the refrigerator for at least 8 hours but not exceeding 24 hours.
8. When ready to cook the pork, add all the ingredients from the bag to the slow cooker.
9. Cook on low for 8-12 hours or on high for 4-6 hours.
10. 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.
11. To finish the pork, bring a few tablespoons of canola oil to the point of smoking in a cast iron or heavy bottom pan.
12. Add the pork pieces in a single layer and allow them to sear for 1-2 minutes.
13. Turn the pork over and sear on the other side. The edges will be crispy and delicious when they are done!
14. Serve with your favorite rice, potatoes or taco shells as pictured above.
❄️ 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.
Mojo Pork (Crock Pot Recipe)
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
HELPFUL KITCHEN TOOLS
Ingredients
- 4 pound pork shoulder
- 1 orange (zested and sliced)
- ½ cup orange juice
- 2 limes (zested and sliced)
- 8 cloves garlic (chopped)
- 1 onion (chopped)
- ½ cup lemon juice
- ¼ cup olive oil
- 1 Tablespoon freshly ground black pepper
- 1 teaspoon cumin
- ¼ cup fresh oregano leaves (or ½ teaspoon dried)
- 1 bunch cilantro (or 1 teaspoon coriander powder)
Instructions
- Cut the pork into large chunks.4 pound 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 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 lemon juice, ¼ cup olive oil, 1 Tablespoon freshly ground black pepper, ¼ cup fresh oregano leaves, 1 bunch cilantro, 1 teaspoon cumin
- Add the chopped pork to the bag.4 pound 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.
Notes
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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