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.
bessie pope says
Hi Kathy, I am a new reader and wow! I am so excited to try more recipes from your blog. I first made the cuban mojo chicken, and it was so good that the following week I tried this recipe on the 7 pound pork shoulder in my freezer! It is amazing, and we’re looking forward to putting the leftovers to good use in the near future!
You must put a warning on the recipe of how amazing your house will smell, and just how hungry you’ll be smelling the amazing pork while it cooks all day in the slowcooker! 😀 Thank you!
Kathy says
Thank you Bessie! I’m happy to hear that you enjoyed this dish.
Adrianne Sandoval says
Can I prepare this the night before and put it cook the next day?
Kathy says
Absolutely! Just keep it in the fridge.Remove from the fridge about 30 minutes before cooking (to get rid of fridge chill)
julieP says
This is one of the BEST pork recipes I’ve ever made. The only change I made was I used less oil- so flavorful- even better the next day.
Tate says
This recipe is AMAZING! I’ve made it several times now and it always comes out perfect. I also don’t like it when people do recipe reviews and say all I changed is THIS THIS THIS AND THAT! That being said, I do have to say I changed one thing. I have to leave out the cilantro, but only because my husband is one of the 4% of people that cilantro taste like soap. Just his taste buds messing things up for everybody! Lol. I can’t use coriander in anything because, yep, it’s just dried ground cilantro. Same plant. Dang it!
Tonda Martin says
This was excellent. Next time I won’t use as much oil. Otherwise perfect. My husband said this should be the go to pork roast.
Emilie says
Hello! Would a pork tenderloin work for this recipe in the crockpot?
Kathy says
Hi Emilie, No. Pork tenderloin is not a good cut for this recipe.
Brenda says
hi. Going to make this for Xmas. I live in miami so sour oranges are easy to find. Do you recommend using sour oranges and limes?
Thank you
Kathy says
Both ways will work!
Vicki says
This was outstanding! I actually cooked it (covered in my le crueset) in a 275 degree oven for 6 hours and crisped the top at 400degrees the last 15 minutes. So delicious!
Kathy says
hi Vicki! I love Le Creuset. I bet it was super tender and amazing. Thanks!
Cathy says
We have made this recipe a bunch of times! We make cilantro lime rice to go with it. Entire family loves it. We leave out the olive oil and still comes out perfectly tender. (Lot less skimming later.)
Kathy says
Yum! Thanks for the feedback.
Danielle says
Hi Kathy, I’d like to make this but double the pork size. Well I’m working with a 7lb pork butt…would you double everything including liquid? I’ve found a carnitas recipe that does not double liquid for this size…but I’m thinking the more yummy mojo the better? Can you advise? Thanks
Kathy says
Hi Danielle, I don’t think you need to double the marinade. It’s truly flavorful and I think you’ll have plenty. You may need to add a bit extra salt though. If you are still on the fence, instead of doubling the recipe – do one and a half times the marinade – may take some math skills 🙂 I hope that helps!
Madeleine says
Can Badia’s sour orange be substituted for the o.j. and lime juice?
Thank you.
Kathy says
I have never used that product but oj and lime juice = sour orange so maybe it could work.
Gerritt P says
This was GREAT! Disclaimer: I’m about to over explain, but it’s worth the read. First, I am not a fan of when people say that they like a recipe and then go on to detail all of the changes they made. BUT… I don’t have a slow cooker so I do dutch oven conversions. This recipe is amazing in a Dutch oven. Followed to the T, except cooked in a Dutch oven at 325 for about 3 hours (205F on a thermometer). After braising in the dutch oven, another 20 mins at 400 and it looked almost exactly like the pics. And I am roughly 0% Pinterest-ing. The flavor was spot on! I’m not Cuban, but I was born and raised in Tampa. If there is a native food, it’s Lechon Asado and the main ingredient spin off Cuban sandwich (Tampa style, of course). I’m a Cuban food enthusiast (excited to try Chef Kathy’s ropa vieja) and I moved away from Tampa for a few years, which prompted me to learn to cook Cuban food myself. This is the best roast pork recipe I’ve tried, of several. I’m also a BBQ guy, and this recipe is WAY better than on the grill. Can’t wait to put some leftovers in crusty Cuban bread with Swiss cheese and ham, press, and dip in the mojo drippings. Medianoche!
Kathy says
Hi Gerritt! I love and appreciate your detailed review. If you don’t mind, I will be sharing your tips for making this recipe in a Dutch oven. I think it will be so helpful for so many readers. I hope you like the ropa vieja recipe. I try to stay as authentic as I can but you know how it is! Everyone has a family version that is authentic to them. Once again THANK YOU!