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.
Frederick Jackson says
Jenny. Great recipe. Memories of my Cubano friends in NYC. so what’s the cilantro for…garnish.
Kathy says
Hi Frederick, glad to hear you enjoyed it. Cilantro is part of the mojo and goes in with the rest of the ingredients. Yes, you can also add extra as garnish. Thanks!
Jenny says
I want to make a 8 pound pork instead of 4 pound. Should I just double the recipe?
Kathy says
You don’t have to but you may need adjust the seasoning a bit. The juices from this recipe are amazing so you could double the recipe. Or make 1.5 of the marinade (not quite double).
Angie says
I made this tonight. Had it marinating since yesterday at 1 pm and put it in my slow cooker this morning at 9. It sat in the fridge marinating in mojo (the already made one). I didn’t have the ingredients to make it fresh so I used the already made stuff. Came
Out delicious. With some white rice and a little of the marinade on the rice ????
Kathy says
Thank you! So happy that you liked it.
Mark Cothern says
This was so easy and soooo good!! I’ve never had a pork roast turn out so tender and juicy.
Kathy says
Thanks Mark! Glad to hear it was a success.
Emilie McGee says
Absolutely delicious. I didn’t have orange juice, so I used Cointreau, lemon juice, the juice of one mandarin (you can see how much I wanted to make this) and frozen zest from another dish. Everything about this was perfect. Served with brown rice, black beans and Swiss chard. We’d planned to have the rest on tacos, but the sauce is so good we’re just going to have the same meal again. Thank you for this.
Kathy says
Thank you!! I love a resourceful cook! 😉
Kari Taillon says
I made this yesterday and it was delicious! The roast was very tender and flavourful, will definitely be making this one again! Thank you for sharing the recipe!
Kathy says
Thank you Kari, Glad to hear you enjoyed it.
Kim says
Hi! I’m planning on making this tomorrow night to welcome someone home! Could I make this with mofongo and yucca con mojo?
Kathy says
Absolutely! At what time is dinner? hehe
Paige says
Hi, LOVE this recipe I’ve made it a few times now! It is so flavorful. Any idea if it could be made in an instant pot and if so for about how long? Thank you 🙂
Kathy says
Absolutely! I have made it in an IP before. 4 pounds of pork shoulder takes about 45 minutes to cook on high pressure. Do 10 minutes of natural release. Hope that helps. Thank you Paige! xo
Miya says
Very tasty! I didn’t have limes and my zesting experience is quite limited! I squeezed cara cara oranges for the juice. I didn’t crisp it in the broiler, but might do that the next time.
My family ate the pulled pork with black beans, saffron rice, sweet mini peppers, and avocado slices. Looking forward to the leftovers!
Kathy says
Hi Miya! It sounds like you did an excellent job! Thank you. Glad you enjoyed it. This is a great microplane for zesting https://amzn.to/3pgX42m I love that brand.
Lois says
I followed this recipe exactly. The meat came out moist and tender and crispy after I put it in the oven, but the sauce was so bitter it was almost inedible. I added more orange juice, but still it was not good. I think the lime to orange juice ratio is incorrect.
Kathy says
Hi Lois, I’m sorry you had issues with the recipe. This is one I make very often at home. If you look at the reviews, many people have made and rated this recipe. I am absolutely sure the ratio is correct. I hope you give it another chance. Thanks!
Relly RoseGold says
Its possible you grated too much of the orange. The white part of most citrus fruits are bitter.
Tammy says
HI, Just wondering if you marinated first in the fridge or just put everything into the slow cooker together? Looking forward to making this!
Kathy says
Hi Tammy, I have done it both ways with great results. Of course marinating always make the meat more flavorful so I do that if I have time.
Kim says
If you marinate it overnight, do you then dump the pork and the contents of the marinade into the crock pot? Do you have to make more marinade when you go to cook it?
Kathy says
Yes! All goes into the slow cooker.
Nick says
Thank you for your reply
Kathy says
You are welcome! xo
Nick says
Hello Kathy… I reviewed the comments and noticed a few posts regarding Goya marinades. If I go that route do I simply replace the orange and lime juice and add in all other ingredients or just go with the Goya marinade? Also, would you suggest the sour orange or the mojo marinade?
Kind regards,
Nick
Kathy says
Hi Nick, I have never tried this recipe with Goya marinade although some readers have made it that way. I hate to admit this but I haven’t tasted either of their marinades so I couldn’t tell you what to use. I assume they are already flavored? Sorry I’m not help! What I can tell you is that making the marinade is totally worth it (even if you use OJ from a bottle (shhhhh don’t tell) xo
Angie says
I think if you go the Goya marinade you can just do some salt and adobo and the marinade. It’s already flavored. If you do the sour Orange that I think is just sour Orange and you would have to add seasoning.
Tracy E says
Delicious – definitely making again
Kathy says
Thank you!