Cuban Pork

Name: Cuban Mojo Pork Shoulder (Slow Cooker)
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 8 servings
Cuisine: Cuban
Ingredients: 1 (4-pounds) pork shoulder or pork butt ((bone-in or boneless); 1 1/2 teaspoons salt; 1 teaspoon ground black pepper; 3/4 cup orange juice, freshly squeezed; 1/2 cup lime juice, freshly squeezed; Zest of 1 orange; Zest of 1 lime; 1/2 cup olive oil; 8 cloves garlic, chopped finely; 2 teaspoons dried oregano; 2 teaspoons ground cumin; 1/4 cup chopped cilantro ((lightly packed))

Cuban Mojo Pork is a slow-cooker pork shoulder infused with a bright citrus and garlic mojo marinade that cooks down to fork-tender perfection. The combination of fresh orange juice, lime juice, and oregano creates an authentic Cuban flavor profile with minimal active preparation.

🌍Cuban 🏷️Cuban mojo pork 🏷️Mojo pork

Total

6h 10m

Servings

8

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Lemonblossoms

Ingredients

1 (4-pounds) pork shoulder or pork butt ((bone-in or boneless)

1 1/2 teaspoons salt

1 teaspoon ground black pepper

3/4 cup orange juice, freshly squeezed

1/2 cup lime juice, freshly squeezed

Zest of 1 orange

Zest of 1 lime

1/2 cup olive oil

8 cloves garlic, chopped finely

2 teaspoons dried oregano

2 teaspoons ground cumin

1/4 cup chopped cilantro ((lightly packed))

12 Ingredients

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Instructions

1
Using a paring knife, make a few slits all over the surface of the pork. (See Note 1)
2
Place the pork roast in the slow cooker and add the rest of the ingredients. Make sure the pork gets coated with the marinade.
3
Cover and cook on high for 5 - 6 hours or on low for 8 or until tender.
4
At this point, the pork is fully cooked and can be served with the cooking juices or you can make a quick sauce (see Note 2)
5
To crisp up the top, carefully remove the pork from the slow cooker and place it onto an aluminum foil lined baking sheet. Bake on a preheated 400 degrees F oven for about 15 to 20 minutes or until nicely browned.
6
Remove from the oven and let it rest for 10 minutes before serving. You will be able to shred the meat with a couple of forks. Yes, it will be that tender!
7
Serve with the remaining juices from the slow cooker or sauce. (See Note 2)

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Tips & Notes

Pro tips

Marinate the pork in the slow cooker insert for 30 minutes before cooking to enhance flavor penetration.
Use freshly squeezed citrus juice rather than bottled for brighter, more authentic mojo flavor.
Skim excess fat from the cooking liquid after shredding if you prefer a leaner final dish.
Reserve 1 cup of the cooking liquid to toss with shredded pork for moisture and flavor when serving.

Substitutions

Lime juice → Lemon juice (slightly less acidic; use same amount)
Dried oregano → Fresh oregano (use 2 tablespoons; add in final 30 minutes to preserve color)
Olive oil → Vegetable oil (note: olive oil adds traditional Cuban flavor depth)

Storage & make-ahead

Store shredded pork and liquid in an airtight container for up to 4 days refrigerated, or freeze up to 3 months. Reheat gently on low heat in the slow cooker or stovetop with reserved liquid.