This Mojo Pork is marinated with the best citrus and garlic Mojo Criollo and slow cooked until fork-tender. The perfect crock pot dump-and-go Cuban pork recipe!
If you love Cuban food as much as we do, you must try my Cuban Mojo Chicken for dinner. It’s super easy to make and absolutely delicious!
We love Cuban recipes and this slow cooker Cuban pulled pork is packed with flavor and very easy to make. Besides being a great weeknight dinner, Mojo Pork is one of those recipes that is perfect to serve at parties when you need to feed a lot of people on a budget.
Mojo Pork
This Cuban Pork Roast is made with pork butt (pork shoulder) cooked slowly in a mixture of citrus juices, garlic and spices. The meat is so tender and juicy that you can shred it with a fork! After it’s completely cooked, I like to roast the pork in the oven for a few minutes just to get a charred, crispy crust. This step is optional, but I highly recommended it.
What Is Cuban Mojo?
Cuban Mojo (pronounced MOH-hoh) also known as Mojo Criollo, is a very simple, fresh and flavorful marinade made with sour oranges, garlic, oregano, cumin and olive oil. Cuban Mojo can also be used or served as a sauce or condiment.
Mojo originated in Cuba, although it is also found in other Latin American cuisines. Mojo Criollo is one of those recipes every family makes with different variations and claims as the most authentic Cuban recipe! That includes my grandma who wasn’t even Cuban!
Since sour oranges are hard to find in the states, I replicate its flavor by combining freshly squeezed orange juice and lime juice. Try to use fresh citrus juice as bottled orange juice is too sweet.
How To Make Mojo Pork?
- With a sharp knife, make a few slits in the pork roast so the flavor of the Mojo marinade can better penetrate the meat.
- Place the pork and the Cuban marinade ingredients in the slow cooker. Make sure the pork gets coated with the marinade.
- Cover and cook on low for 8 hours or on high for 5-6 hours or until the pork is tender and can be easily shred like pulled pork.
- Remove the Mojo pork from the crock pot and place it on a baking sheet.
- Roast the pork in a preheated 400 degree oven until the top is golden brown. (This step is optional)
You have questions? We have answers!
Do I Have To Marinate The Pork To Make Cuban Mojo?
Marinating is always a good idea and should be done when time permits. This Mojo Pork recipe cooks for hours in the slow cooker. During this time, the marinade penetrates the meat infusing it with flavor. If time permits however, marinate for 4 hours to overnight in the refrigerator.
What Can I Serve With This Cuban Pork Recipe?
I love serving this pork recipe with fried sweet plantains, white rice and black beans. Roasted Fingerling Potatoes, Sauteed Green Beans and tostones (fried green plantains) are also great side dishes to serve with this delicious slow cooker Cuban pork.
This Is What Readers Are Saying About This Mojo Pork Recipe:
“I made this recipe exactly as written. It was amazing! The flavor was spot on. Reminded me of the pork I used to have in Cuba”. Angie
“I used pork butt and cooked overnight in the crock pot. The meat was so tender. Flavor was AMAZING.” Wendy
Cuban Pork Recipe Tips
- Mojo Pork can be served with the juices from the slow cooker or you can make a quick Mojo sauce (recipe in the notes portion of the recipe card).
- Leftover Cuban pork makes the absolute best sandwiches. You can also make quesadillas, burritos or use the slow cooker Mojo pork to top salads or to add to soups.
- Roasting the pork is optional, but I highly recommend it.
- You can use pork shoulder or pork butt (Boston butt) to make this recipe. Pork Picnic Roast can be used without the skin.
- Some people have asked if they can use Goya Mojo or Badia Mojo to make Cuban Mojo Pork. Although I have not personally tried them, I know they are popular products. However, the great thing about this recipe is the fresh, simple and super easy to make homemade Cuban Mojo. It really adds an amazing flavor to Mojo Pork that cannot compare to any bottled product.
Check Out These Other Favorite Recipes:
This post was first published in 2017 and has been updated to provide the reader with additional information. The recipe remains the same.
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Slow Cooker Cuban Mojo Pork
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)
Instructions
- Using a paring knife, make a few slits all over the surface of the pork. (See Note 1)
- Place the pork roast in the slow cooker and add the rest of the ingredients. Make sure the pork gets coated with the marinade.
- Cover and cook on high for 5 – 6 hours or on low for 8 or until tender.
- 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)
- 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.
- 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!
- Serve with the remaining juices from the slow cooker or sauce. (See Note 2)
Video
Chef’s Tips
- Note 1: You can marinate the pork for 4 hours in the refrigerator if time permits.
- Note 2: Serve the Cuban pork with the juices (cooking liquid) from the slow cooker or make a sauce. Here is how to make a quick sauce.
After removing the pork roast from the slow cooker, skim some of the fat off the top. In a small bowl, combine 1 tablespoon of cornstarch with 1 tablespoon of cold water. Mix until the cornstarch is dissolved. Turn the slow cooker to high. Stir in the cornstarch mixture and allow the sauce to cook on high for about 20 minutes (while the pork is in the oven). The sauce will thicken slightly. Serve with the Mojo Pork.
Sky says
Adding 1/2 cup of oil sounds like alot of oil. When I slow cook a pork roast it already has a lot of fat. Does this come out too greasy?
Kathy says
Hi Sky, thanks for your question. You have over a cup of highly acidic juices so you want to balance the marinade with the oil. You also are cooking a big piece of meat (4+lbs) The pork by itself will not be oily or greasy. Of course while cooking, the pork will release some fat. The released juice can always be skim – just as you would with the juices of a roasted chicken or turkey. You can always cut the oil by 1/2 if you feel strongly about it but like I mentioned before mine always turns out perfect! Thanks again and happy New Year!!
Holly H says
Excited to make this recipe! I’m fortunate to live in Miami so was able to get sour oranges. What quantity should I put in? Thanks!
Kathy says
Hi Holly, That’s so exciting! I haven’t been able to find sour oranges in like for ever! I would say use 1 cup of juice. Thank you!
Danielle Hines says
I made this tonight and it was a big hit! Thanks for the great recipe.
Kathy says
Thank you for your feedback!!!! Glad you enjoyed it!
Claire says
Excellent recipe!
Kathy says
Thank you
Michelle Gwynn Jones says
Roasting it at the end is a great idea. I will certainly try it.
Kathy says
Thank you! It makes a world of difference especially visually!
Elaine Benoit says
Mmmm. This pork looks so delicious! I love using my slow cooker and this gives me the opportunity!
Kathy says
Thank you! It’s so delicious and flavorful! Enjoy!!
westviamidwest says
Thanks for including my Cheesy potatoes as an accompaniment idea… I LOVE that idea and …. it will pair perfectly with the citrus of the tender mojo pork. I love how you do the added step in the oven to caramelize the meat too.. can’t wait to make this!
Kathy says
Of course! Love your recipes. Thank you
Gloria Duggan says
I love using my slow cooker. Our neighbour is Cuban, and this sounds like something she would make. What a great way to feed a crowd.
Kathy says
Thank you Gloria! Yes perfect for big groups!!
Fred Nonterah says
I love the combination of spices for your Cuban Mojo Pork. I don’t eat pork much but when I do this looks like one that’ll be great!
Kathy says
Thank you! It’s so delicious!
Diana says
I can’t believe that this is cooked in a slow cooker, it looks absolutely amazing! I have never tried Cuban food before, no idea why. Pinning for later!
Kathy says
It is so very flavorful! Thank you and enjoy!!
Kylee Cooks says
Holy crap, that does not look like yo mama’s crockpot dinner. That looks elegant, fully flavored and DELICIOUS. I have this on the list to make, because YUM!!!
Kathy says
Thank you! It’s so good and flavorful!
Shanna says
How do you get nutritional information? I tried two different methods and can’t get the calories to match. I’ve been struggling with how to count fat used in cooking that isn’t consumed (ie oil in a marinade) and suspect that’s where my problem is
Kathy says
Hi Shanna, Nutritional information is calculated by the recipe program I use. It is an added feature that I thought was a must have for me. Hope that helps!
Denise M Green says
Can I do this with a 3 pound boneless pork loin roast? If I marinade this overnight, do I keep the juices for the slow cooker or rinse off and start over with marinade recipe? Thanks.
Kathy says
Hi Denise, yes you can use a 3 pound pork loin roast for this recipe. Pork loin cooks in about 4-5 hours on low.
You will use the same marinade. No need to make a new one. When done, transfer the juices to a small saucepan, skim off the fat and bring to a boil. You can add a slurry made of corn starch and water (equal parts) to thicken the juices. Hope that helps.
Michele says
I love the idea of roasting it so it gets crispy on the edges after youve pulled it apart! I didnt think you could make mojo pork any better… but that is genius!