Get ready for a culinary journey with this Cuban Mojo Pork recipe. Made in a slow cooker, this tender and flavorful pork is marinated in a delicious mojo sauce, a blend of citrus juices, herbs, and spices.
The slow cooking process allows the flavors to fully penetrate the pork, resulting in a dish that’s not only easy to make but also incredibly satisfying. Perfect for any occasion, this Cuban Mojo Pork is sure to become a favorite in your household.
Pork Shoulders: This is the main ingredient of the recipe. You can use bone-in or boneless pork shoulders. It’s cut into about three pieces for this recipe.
Freshly Squeezed Orange Juice: This will add a citrusy flavor to the pork.
Lime Juice: Adds a tangy flavor to the dish.
Olive Oil is used for marinating the pork and making the mojo sauce.
Fresh Mint Chop: Gives a refreshing taste to the dish.
Fresh Oregano Chop: Adds a unique and strong flavor to the pork.
Fresh Cilantro: Gives a fresh and citrusy flavor to the dish.
Lime Zest: Adds a tangy and citrusy flavor.
Orange Zest: Enhances the citrusy flavor of the dish.
Garlic Powder: Adds a robust and aromatic flavor.
Cumin: Gives a warm and earthy flavor to the dish.
Salt: Enhances all the other flavors in the dish.
Pepper: Adds a bit of heat to the dish.
Red Chili Flakes: Adds a spicy kick to the dish.
Making The Cuban Mojo Pork In The Slow Cooker:
Preparing the Pork:
The pork shoulders are first prepared by cutting them into about three pieces. Each piece is then salted and peppered for flavor. Slits are made into the pork to allow the flavors to penetrate the meat.
Making the Mojo Sauce:
A mojo sauce is made by blending olive oil, mint, lime zest, cilantro, oregano, lime juice, cumin, garlic, orange zest, salt, chili flakes, black pepper, and orange juice.
Marinating the Pork:
Half of the mojo sauce mixture is poured over the pork. The pork is then marinated overnight to allow the flavors to seep into the meat.
Slow Cooking the Pork:
The marinated pork is then transferred to a slow cooker. The remaining mojo sauce is poured over the pork. The slow cooker is set to low, and the pork is cooked for 8 to 10 hours.
Checking the Pork:
After 7 hours, the pork is checked for tenderness. If it’s tender, it’s taken out of the slow cooker and placed under a broiler to add some color.
Thickening the Mojo Sauce:
While the pork is under the broiler, a tablespoon of cornstarch mixed with some water is added to the remaining mojo sauce in the slow cooker to thicken it.
Shredding the Pork:
Once the pork has achieved the desired color, it’s taken out of the broiler and shredded.
Serving the Dish:
The shredded pork is then served with the thickened mojo sauce. The dish is now ready to be enjoyed.
Tips and Variations for Cuban Mojo Pork Recipe:
Marinating Time: For the best flavor, marinate the pork overnight. The longer the pork marinates, the more flavor it will absorb.
Bone-In vs Boneless: This recipe can use bone-in or boneless pork shoulder. Bone-in may give more flavor, but boneless is easier to work with.
Fresh vs Dried Herbs: Fresh herbs will give the best flavor, but dried herbs can be used if you don’t have them. The general rule of thumb is to use one-third the amount of dried herbs as you would fresh.
Spiciness: Adjust the amount of red chili flakes to your liking. If you prefer a milder dish, you can omit them entirely.
Serving Suggestions: This pork is deliciously served over rice, in tacos, or on a sandwich. You could also serve it with black beans and fried plantains for a traditional Cuban meal.
Leftovers: Leftover mojo pork makes excellent fillings for sandwiches, tacos, or burritos. You can also use it in salads or stir-fries.
Browning the Pork: For an extra layer of flavor, brown the pork in a skillet before adding it to the slow cooker.
Slow Cooker vs Pressure Cooker: If you’re short on time, you can make this recipe in a pressure cooker. Just reduce the cooking time according to your pressure cooker’s instructions.
FAQs for Cuban Mojo Pork Recipe
Can I use a different cut of pork for this recipe?
Can I make this recipe in a pressure cooker or Instant Pot?
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Can I freeze the leftover Cuban Mojo Pork?
Can I use bottled citrus juice instead of fresh?
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Cuban Mojo Pork
WATCH HOW TO MAKE IT
- Pork Shoulders: 1-2 lbs
- Freshly Squeezed Orange Juice: 1 cup
- Lime Juice: 1/2 cup
- Olive Oil: 1/2 cup
- Fresh Mint Chop: 1/4 cup
- Fresh Oregano Chop: 1/4 cup
- Fresh Cilantro: 1/4 cup
- Lime Zest: 1 tbsp
- Orange Zest: 1 tbsp
- Garlic Powder: 1 tbsp
- Cumin: 1 tbsp
- Salt: to taste
- Pepper: to taste
- Red Chili Flakes: 1 tsp
- Start by cutting the pork shoulders into three pieces and season with salt and pepper.
- Make slits into the pork to allow the flavors to penetrate the meat.
- Blend the mojo sauce ingredients and pour half of it over the pork.
- Marinate overnight.
- Transfer the pork to a slow cooker, pour the remaining sauce over it, and cook on low for 8-10 hours.
- Check the pork for tenderness after 7 hours. If tender, broil it for color.
- Thicken the remaining mojo sauce in the slow cooker with a cornstarch-water mixture.
- Shred the pork and serve with the thickened mojo sauce.
Nutrition Information:Serving Size: per serving
Amount Per Serving: Calories: 350 kcalTotal Fat: 20gSaturated Fat: 5gSodium: 500mgCarbohydrates: 10gProtein: 25g