This citrus-braised crockpot mojo pork with zesty garlic and tender onions is slow cooked to tender and juicy perfection. Served with fluffy rice and black beans, this cuban pork will be a new family favorite!
Why We Love This Cuban Mojo Pork
If you’re after a saucy, smokey Latin inspired recipe for your next gathering, this slow-cooker mojo pork is for you. We recently made it for a big family get together and ended up with no leftovers! It’s got the very best bold flavors and fall-apart-tender texture that always makes it a hit. The very best part? You can make it in just a few easy steps, then let the slow cooker do all of hard work. It’s perfect for both parties and crazy busy weeknights at home! Check out why we are so obsessed with this Cuban pork recipe:
- Bold Flavors: With just a handful of simple ingredients, this dish transforms into a mouthwatering garlicky-citrus pork that’s tender enough to fall apart.
- Easy to Make: This recipe requires minimal prep, so it’s perfect for those busy days when you need something effortless yet flavorful.
- Great for Leftovers: The pork tastes even better the next day, and it stores well in the fridge or freezer for easy meals later on.
- Family-Friendly: This dish is a hit with kids and adults alike, and can be served in so many different ways, making it a great choice for family dinners.
Key Ingredients
Below you will find helpful notes for key ingredients used to make this easy crockpot Cuban pork recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Pork: Use a pork butt or pork shoulder, but make sure it’s boneless and skinless.
- Onions: White onions are traditionally used, but yellow onions will also work.
- Citrus: Freshly squeezed lemon, lime and orange juice are a must. Sour oranges are the best authentic choice if you can find them. They have just the right amount of acid to break down the pork.
- Garlic: Fresh garlic is best for the most flavor, but garlic paste will work in a pinch. We really do not recommend using garlic powder as the flavor will not be the same.
- Oregano: It can be fresh or dried. You can also use marjoram.
How To Make Mojo Pork in Crockpot
Using the crockpot makes this Cuban pork recipe easier than ever! You don’t even have to sear the meat, just add it to the slow cooker and let it do all the hard work. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.
- Fill it: Add all of the ingredients into the slow cooker.
- Cook it: Add the lid and let the pork cook until tender and easily shredded with a fork.
- Shred the pork: Remove the roast from the slow cooker. Let it cool slightly. Stick 2 forks into the pork and gently pull them in opposite directions to shred it. Serve and enjoy!
Cook’s Tips & Variations
- Marinate it: Place the pork in a large Ziploc bag. Pour in 1 cup orange juice, 1 1/2 cups water, 1/2 tablespoon lemon juice, 2 tablespoons minced garlic and 1 tablespoon olive oil. Seal it and shake well. Refrigerate overnight. Discard the marinade and cook as usual.
- Stuff with garlic: To add even more pungent garlic flavor to the meat, use a very sharp knife to create deep holes within the pork roast. Then stuff whole garlic cloves inside the meat before cooking!
- Save the cooking juices: Don’t discard the cooking juices; use them to cook rice, add them to a soup, or as a dipping sauce for the pork. We also add 1 tablespoon of the juice when reheating the pork to keep it from drying out.
- Make it extra zesty: Add the orange, lime, and lemon rinds to the crockpot for an extra citrusy flavor.
- Add heat: While Cuban pork is not traditionally spicy, that doesn’t meant you can’t enjoy it that way! Stir in a 1/2 sliced jalapeño or serrano pepper into the crockpot for a kick of heat.
- Make it crispy: Spread out the shredded pork in a baking sheet. Toast it under the broiler for 1 minute or until slightly browned and crispy. You can also use a pan with 1/2 tablespoon vegetable oil over medium-high heat for 2-3 minutes.
- Oven Option: If you don’t have a slow cooker, this mojo pork recipe can also be cooked in a Dutch oven at 325°F for about 3-4 hours.
What to Serve with Crockpot Mojo Pork
- Rice and Beans: Serve it with your favorite rice, we love cilantro lime rice, and black beans on the side or in a bowl with your favorite toppings.
- Use as a Filling: You can also use it to make tacos, sandwiches, quesadillas, or even burritos. It really is delicious in just about everything! We love using leftovers in scrambled eggs or omelettes for breakfast.
Yield: 8 Servings
Crockpot Mojo Pork
This crockpot mojo pork recipe with 3 kinds of citrus juice, tender onions, garlic, & oregano creates the best fall-apart-tender and juicy Cuban pork!
Ingredients
- 3 to 4 lbs pork butt, skinless and boneless
- 1 large white onion, sliced
- 2 large oranges, juiced
- 2 limes, juiced
- 1 lemon, juiced
- 3 tablespoons minced garlic, or more to taste!
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Optional: Sear the pork on all sides in a hot skillet with a little oil. You are not looking to cook the pork, just brown the outside. This will deepen the flavors and add a little more texture to your pork, but is completely optional! We usually skip this step to save on time.
- Add the pork and sliced onions to a 7-quart slow cooker. Pour the orange, lime, and lemon juice over the top of the pork. Season the pork with the garlic, cumin, oregano, salt, and pepper. Optional: We like to add the rinds of the orange, lime, and lemons to the crockpot. It makes the pork much more citrusy.
- Cover the slow cooker with the lid. Cook on low 8 hours, or high for 6 to 7 hours. When ready to serve, remove the roast and shred it with 2 forks or slice it. We highly recommend cooking your pork on low for the full 8 hours for the most tender results.
Notes
Store: Transfer cooled leftover Mojo Pork to an airtight container and store in the refrigerator for up to 4-5 days. The flavors continue to develop, making it even tastier the next day.
Reheat: When reheating, use the leftover cooking juices to keep the pork moist—simply reheat it in a saucepan over medium heat or in the microwave.
Freeze: Transfer cooled pork to a freezer-safe container or zip-top bag, and freeze it for up to 3 months. Thaw in the refrigerator overnight before reheating for best results.
Nutrition
Serving: 1 serving, Calories: 272kcal, Carbohydrates: 12g, Protein: 33g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 102mg, Sodium: 405mg, Potassium: 760mg, Fiber: 3g, Sugar: 6g, Vitamin A: 137IU, Vitamin C: 39mg, Calcium: 79mg, Iron: 3mg
