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.
Jessica says
In the process of marinating now. I used a fresh orange, but only was able to squeeze out 1/3 cup juice. I don’t have another orange on hand. Should so are a little OJ or leave as is?
Thanks for the recipe! It looks great!
Kathy says
Either way is fine! Enjoy
Michaele M says
I haven’t ever left a comment on a recipe before until now. This was amazing. You are the real deal. Thank you so much!! I followed your directions from the comments section from you for oven cooking it instead of slow-cooker then cranked the oven up to brown it at the end. Only marinated it for like an hour because of time management, will marinate it longer in the future since the flavors were great. I’d love to see what I’ll get from 12 hours of letting that marinade work.
Everyone loved it and it was gone almost immediately. I will do again and double the meat…or triple!!
Kathy says
Time management!!! 🙂 That is always my problem! THANK YOU! you made my day. Love it.
Curtis Gee says
Pork butt is pork shoulder. Not the rear end of a pig. Its call a “butt” after the wooded kegs this cut was shipped in by Boston butches in the 18th or 19th centuries.
Kathy says
Yup! I noted that in the post.
Cynthia Paschal Hyde says
Delicious!! Whole family loved
Kathy says
Thank you. So happy to hear!
J... says
I don’t have a crock pot. Small kitchen…can you do this in the oven or on the stove top? A friend of mine said that this was the best thing, he’d had in years. I want to try, but not sure how to do it without a crockpot.
Kathy says
Absolutely! I make it in the oven all the time.
J... says
How long do you leave it in the oven and at what temp. Do you put it in a dutch oven, with all the same ingredients as with the slow cooker? And does it need any liquid? I can’t wait to do this…..
Kathy says
Bring the marinated pork to room temp while preheating the oven to 325F.
Place the pork (fat cap side up) and the marinade on a Dutch oven or a roasting pan. Cover it with a lid or double layer or foil, slightly tented so it doesn’t pressed tightly against the pork.
Place in the oven and bake for 3 1/2 to 4 hours. Then remove the lid/foil and return to the oven for 30-35 minutes or until the pork gets golden brown. Check the pork about every hour to make sure there’s enough liquid at the bottom of the pan. You can add broth if needed. Some people prefer to elevate the pork by setting some onions quartered at the bottom of the pan. then the pork on top to prevent the pork from sitting in the marinate/cooking juices. I like the opposite! I want all the flavor! This is just my personal preference.After the pork is completely cooked, You can always place the pork roast on a sheet pan and bottom side up – so the whole pork gets golden and crispy. I tend to be too lazy and prefer not to dirty any additional pans!.
I will be honest, sometimes you end up with plenty of juices and sometimes you don’t – that is why I suggest you check your liquid level every hour. You don’t need a lot but you also don’t want a dry pan!. I hope this helps! PS. You can use bone-in or boneless pork shoulder or pork butt. Exact cooking timing varies depending on size and how hot your oven really gets (calibration), but you can try to pull some pork with a fork – you can tell easily if it’s done.
tartqueen says
I strongly believe in marinating lots of meats, in general, but I didn’t marinate this overnight due to time restraints. However, it was delicious, anyway. The citrus flavors remained very bright, and it was even better the next day. This will be showing up on my table again . It can be made ahead, and it can be part of a casual but elegant meal.
Donna says
No need to dry it out in the oven. I tried both ways. It is MUCH better straight from the Crock Pot to the table! No salt is needed due to the spices (be heart healthy!). The second time, I used a pork butt and it was much, much better
Joe Burnet says
How much time will it take for a 5 lbs loin in cockpot high or low setting
Kathy says
Do you mean pork loin? Pork tenderloin?
Emily says
If I marinate this overnight do you discard the marinade and cook it with nothing in the crockpot or do I need to make another batch of the marinade to go in the slow cooker. This recipe looks great and I want to make it tonight.
Kathy says
Hi Emily, You cook it with the marinade. So if you are marinating overnight (which is usually what I do) just place the meat and marinate in the slow cooker. No need to make another batch!
Emily Greene says
Thanks, I got it marinating!!
Anne P. says
Made this tonight after marinating for 36 hrs in the mojo sauce. Baked it to get that nice crispy outside and the moist inside… I made it with the rice, corn dish with poblano peppers and cheese that is linked within the recipe!! So ???? delicious.wish I could post my photos!!
Kathy says
Thank you for the feedback!! Please post your photos on IG and tag me @lemonblossomsblog I will love to see them! Sounds like the perfect meal!
Danielle says
This sounds delicious!! Can a pork loin be used?
Kathy says
You can use pork loin with that marinade but a loin is lean so you need to cut the cooking time quite a bit or it will be bone dry.
Perry Perkims says
“place it on a baking sheet and roast it until it gets browned and gorgeous!”
While I’m a skeptic of all things crock-pot, this step shows that you know what you’re doing!
Sounds delicious!
~Chef Perry
lacajachinacooking.com
Kathy says
🙂
Danielle says
Should I double the recipe since I have a bigger pork butt?
Kathy says
I don’t know how much bigger is your roast. I wouldn’t double the recipe unless we are talking almost double the pounds.