Cuban Mojo Pork Crockpot

This slow cooker Cuban Mojo Pork transforms an ordinary pork butt into a tender, flavor-packed dish that fills your home with the enticing aromas of citrus and spices. The bright combination of orange and lime juices creates that authentic Cuban flavor while your crockpot does all the heavy lifting.

I discovered this recipe during a particularly busy season when I needed meals that could stretch across several days. My family now requests this monthly, and I love how versatile the leftovers are for quick weeknight dinners.

Ingredients

• Boneless pork butt: 4 pounds Becomes fall-apart tender in the slow cooker and has the perfect fat content for juicy results
• Fresh orange juice: 1/3 cup Provides authentic sweetness and acidity crucial for mojo flavor
• Fresh lime juice: 1/3 cup Adds brightness and tang that balances the rich pork
• Kosher salt: 2 teaspoons Enhances all flavors and helps tenderize the meat
• Cumin: 2 teaspoons Delivers earthy depth essential to Cuban cuisine
• Oregano: 2 teaspoons Adds herbal notes that complement the citrus perfectly
• Minced garlic: 4 cloves Forms the aromatic foundation of authentic mojo flavor

Step-by-Step Instructions

Prepare the pork:

Cut the 4-pound pork butt into 4 equal pieces to ensure even cooking. This step is crucial as it allows the meat to cook more uniformly and absorb the marinade more effectively. Place the cut pieces in your slow cooker, arranging them in a single layer if possible.

Create the mojo sauce:

In a mixing bowl, combine 1/3 cup fresh orange juice, 1/3 cup fresh lime juice, 2 teaspoons kosher salt, 2 teaspoons cumin, 2 teaspoons oregano, and 4 cloves of minced garlic. Whisk thoroughly until well blended. The sauce should appear slightly cloudy as the citrus juices incorporate with the spices.

Cook low and slow:

Pour the vibrant mojo sauce over the pork pieces, ensuring all surfaces are coated. Cover your slow cooker and set to LOW for 6 to 8 hours. The longer cooking time allows the collagen in the pork to break down properly, resulting in that melt-in-your-mouth texture we're aiming for.

Optional crisping stage:

For restaurant-quality texture, transfer the tender cooked pork to a sheet pan. Shred it thoroughly with two forks, spreading it evenly across the pan. Drizzle about 1/4 cup of the cooking liquid over the shredded meat. Broil on high for approximately 5 minutes until the edges become deliciously crispy and browned.

The combination of fresh citrus juices is what makes this dish truly special. I've tried shortcuts with bottled juices, but the vibrant flavor from freshly squeezed orange and lime is incomparable. My family knows it's mojo pork day when they walk in and smell that distinctive citrus-garlic aroma filling our home.

Serving Suggestions

This versatile pork can be the star of countless Cuban-inspired meals. Serve it alongside black beans and rice for a traditional plate, or use it in Cuban sandwiches pressed with ham, Swiss cheese, pickles, and mustard on crusty bread. For a lighter option, create rice bowls topped with the pork, avocado, and a fresh mango salsa. The possibilities are endless, which is why I make this recipe at least twice a month.

Make-Ahead and Storage

The beauty of this Mojo Pork lies in its keeping qualities. Refrigerate leftovers in an airtight container for up to 4 days. The flavor actually improves overnight as the meat continues to absorb the citrusy sauce. For longer storage, portion the shredded pork with some sauce into freezer bags, pressing out excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a skillet with a splash of water or orange juice to maintain moisture.

Customizing Your Mojo

While this recipe stays true to traditional Cuban flavors, you can adjust it to suit your preferences. Add a pinch of ground cinnamon for subtle warmth or incorporate 1/4 teaspoon of cayenne pepper for a spicy kick. Some regions of Cuba include bitter orange juice in their mojo. If you can find Seville oranges, substitute them for the sweet orange juice for a more authentic flavor profile. The recipe is forgiving and welcomes your personal touch.

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Recipe FAQs

→ What cut of pork works best for this Cuban mojo dish?

Pork butt (also called pork shoulder) is ideal for this dish because its higher fat content becomes tender during slow cooking. Both boneless and bone-in options work well, though boneless is easier to prepare. The fat renders during cooking, creating a juicy, flavorful result.

→ Can I make this Cuban mojo pork in an Instant Pot instead?

Yes! To adapt for an Instant Pot, follow the same preparation steps, then cook on high pressure for about 60 minutes with a 15-minute natural release. For the best texture, still crisp the shredded pork under the broiler after pressure cooking.

→ What are some serving suggestions for Cuban mojo pork?

This versatile pork shines in multiple presentations: serve in Cuban sandwiches with ham, Swiss cheese and pickles; make tacos with fresh toppings; create rice bowls with black beans and plantains; or enjoy with traditional sides like yuca, tostones, or congri (Cuban rice and beans).

→ How can I store and reheat leftovers?

Store cooled leftover pork in an airtight container with some cooking liquid to maintain moisture. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat in a covered skillet over medium heat with a splash of water, or microwave in 30-second intervals until warmed through.

→ Can I make this dish ahead for a party?

Absolutely! This Cuban mojo pork is perfect for make-ahead entertaining. Cook the pork 1-2 days before your event and refrigerate. On serving day, reheat the pork in the slow cooker on low for 1-2 hours, then broil just before serving for those crispy edges. This approach actually allows flavors to develop further.

→ What makes mojo sauce distinctly Cuban?

Cuban mojo sauce features the signature combination of citrus (traditionally sour orange, substituted here with orange and lime juices), garlic, oregano, and cumin. Unlike other Latin American mojo variations, Cuban mojo specifically balances these flavors without additional heat, creating its distinctive bright, aromatic profile.