Cuban Mojo Pork is simply irresistible! Juicy pork butt is marinated in a flavorful blend of citrus juices, garlic, cumin, oregano and cooked low and slow in the crockpot until melt-in-your-mouth tender. You have to try it!
Crockpot Mojo Pork Recipe
Mojo pork is a wonderful, tender, and juicy dish that seems too good to be true, but it’s a flavorful reality. This delicious pork is marinated for hours in a lively blend of sweet orange juice, zesty lime juice, oregano, warm cumin, cloves, and more, ensuring every bite is infused with the quintessential Caribbean flair. After the meat is thoroughly marinated, it’s seared and cooked low and slow for hours, yielding some of the most succulent pork you’ll ever taste. Mojo pork can be served over a bed of rice and beans, or tucked into a slider and topped with a dollop of coleslaw.
What Is Mojo Pork?
Cuban mojo pork, rich with vibrant Caribbean flavors, is made with a simple marinade of citrus juices, garlic, cumin, and oregano. This mix infuses the pork butt or shoulder, marinating for hours, then cooked until tender and juicy. Chicken can also be used as an alternative or steak to make this Mojo Carne Asada.
Why You’ll Love This Pork Recipe
- It’s delicious due to the zesty citrus, garlic, and aromatic spices melding together and infusing the juicy pork with a lot of flavors.
- It’s tender and tasty because slow-cooking a pork butt in a crockpot turns this typically tough cut into an irresistibly juicy bite.
- It’s easy to make: whisk together the marinade, marinate the pork, sear it, and toss everything into a crockpot. That’s it!
Ingredients For Mojo Pork
- Pork butt or pork shoulder can be used.
- Olive oil is used in the marinade for flavor, and it’s used for searing the pork.
- Salt & Pepper enhance the overall flavor of the pork and marinade.
- Ground cumin adds a warm flavor to the marinade.
- Dried oregano provides an herbal touch.
- Lime Zest & Orange Zest infuse the marinade with tangy, citrusy flavors.
- Cloves
- Red onion, but a yellow onion would work as well.
- Orange Juice, I suggest using freshly squeezed orange juice if you can.
- Lime Juice, again, freshly squeezed is best.
- Olive oil
- Bay leaves
How to Make Mojo Pork
- Make the marinade. Blend together the olive oil, salt, pepper, cumin, oregano, lime zest, orange zest, garlic, onion, orange juice, and lime juice.
- Marinate the pork. Use a sharp knife to score the pork, place it in a Ziploc bag with the marinade, seal the bag, massage the marinade into the pork, and chill in the fridge for at least 4 hours.
- Sear the pork. Allow the pork to sit on the countertop for about 30 minutes before searing it on all sides in olive oil over medium-high heat.
- Load the crockpot. Transfer the seared pork to the crockpot and pour the reserved marinade over it. Add the bay leaves. Close the crockpot and cook on low for 8 hours.
- Shred. Remove the pork from the crockpot and shred it, then serve.
Recipe Tips for Success
- Score the pork and make shallow slits on the surface of the pork so that it can absorb the marinade.
- Marinating is crucial to allow the flavors to penetrate the pork. Let the meat marinate for at least 4 hours, though up to 10 hours is recommended for the most flavorful results.
- Sear the pork before cooking it in the slow cooker; it locks moisture in and adds a depth of flavor to the finished product.
Serving Suggestions
- Rice. Cuban mojo pork is typically served over black beans and rice. To keep it simple, make this Instant Pot Jasmine Rice, this Jeera Rice (Cumin Rice), or my Coconut Lime Cauliflower Rice. Top with black beans, and you’ll have a glorious Cuban-esque feast.
- Coleslaw. Try my classic Coleslaw, this Cilantro Vinaigrette Coleslaw, or my Red Cabbage Slaw.
- Veggies. Round out your meal with these Roasted Green Beans, my Grilled Zucchini, Crispy Air Fryer Roasted Broccoli, or Sautéed Garlic Broccolini.
- Tacos and sandwiches. Mojo pork makes a great taco and/or sandwich filling.
How to Store & Reheat Leftovers
- Refrigerator. Once the pork has cooled completely, seal it in an airtight container and store it in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw it in the fridge, overnight.
- To reheat. Spread the mojo pork in a baking dish and cover it with aluminum foil. Bake at 350°F for 10 to 15 minutes or until heated through.
More Pork Recipes To Try
- Pork Katsu
- Country Style Pork Ribs
- Honey Garlic Roast Pork Tenderloin
- Oven Baked Bone-In Pork Chops
- Instant Pot Pork Shoulder
- Braised Pork Shoulder
Mojo Pork
This Cuban Mojo pork is prepared with pork butt marinated in a blend of citrus juices, garlic, cumin, and oregano and then slow-cooked until fall-apart tender.
Servings : 8
Ingredients
- ½ cup olive oil
- 4 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon lime zest
- ¼ cup orange zest
- 8 cloves garlic
- 1 small red onion, roughly chopped
- 1 cup orange Juice, use freshly squeezed if at all possible
- ½ cup lime Juice, freshly squeezed
- 4 pounds pork butt
- 2 tablespoons olive oil
- 3 bay leaves
Instructions
- Make the marinade. Add the olive oil, salt, pepper, cumin, oregano, lime zest, orange zest, garlic, onion, orange juice, and lime juice to a blender. Blend until smooth.
- Marinate the pork. Use a sharp knife to score the pork and make shallow slits on the surface of the meat so that it can absorb the marinade. Place the pork in a large Ziploc bag and pour the marinade over it. Close the bag and massage the marinade into the meat through the bag. Place it in the fridge for at least 4 hours, ideally overnight.
- Sear the pork. Remove the pork from the fridge and allow it to sit on the countertop for 20 to 30 minutes Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat. Remove the pork from the bag and let any excess marinade drip off the meat and back into the bag (reserve all of the marinade). Sear the pork in the skillet on all sides.
- Load the crockpot. Transfer the seared pork to the basin of a crockpot and pour the reserved marinade over it. Add the bay leaves.
- Cook. Close the crockpot and cook on low for 8 hours.
- Shred. Remove the cooked pork and shred it; return it to the crockpot and stir it with all of the cooking juices. Then serve.
Equipment
Notes
- Pork: If pork butt isn’t available, a pork shoulder makes a great substitute.
- Prep the Pork: Create shallow cuts on the pork’s surface to enhance the absorption of the marinade.
- Marinating: Letting the pork sit in the marinade for at least 4 hours is essential, and up to 10 hours for the most intense flavor infusion.
- Searing: Browning the pork before slow cooking seals in moisture and amplifies the flavor richness.
- Serving Suggestions: Traditionally, enjoy Mojo Pork over a bed of black beans and rice, or use it as a tasty filling for tacos or sandwiches.
- Storage: Allow the pork to cool, then store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. For best results, thaw overnight in the refrigerator.
- Reheating Steps: Place the pork in a baking dish, cover with foil, and bake at 350°F for about 10-15 minutes until it’s warmed throughout.
Nutrition
Calories: 486 kcal | Carbohydrates: 9 g | Protein: 43 g | Fat: 30 g | Saturated Fat: 7 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 18 g | Trans Fat: 0.1 g | Cholesterol: 136 mg | Sodium: 1314 mg | Potassium: 916 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 108 IU | Vitamin C: 26 mg | Calcium: 71 mg | Iron: 4 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make this recipe?Leave a Rating!
