Slow Cooker Cuban Mojo Pork with Citrus
A Caribbean-inspired slow cooker braise of bone-in pork shoulder bathed in bright citrus mojo sauce made from fresh orange, lemon, and lime juice with garlic, cumin, and oregano. The long, gentle cooking renders the meat incredibly tender and infuses it with complex sour and savory flavors. Serve over white rice and black beans for an easy weeknight dinner or casual entertaining that tastes like island cooking without active effort.
Ingredients
- 2 Tbsp orange zest, from 1 medium orange
- 1 tsp lime zest, from 1 medium lime
- ¼ cup fresh orange juice, from 1 medium orange
- 2 Tbsp fresh lemon juice, from 1 medium lemon
- 2 Tbsp fresh lime juice, from 2 medium limes
- 2 Tbsp oil, olive, avocado, or grapeseed
- 1 ½ tsp dried oregano
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 ½ tsp ground cumin
- 7 cloves garlic, minced
- 1 pinch red pepper flakes
- 1 medium mild onion, diced, approximately 1 cupyellow onion1:1 ratioonion
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- 3 lbs bone-in pork shoulder, trimmed of excess fat
- fresh cilantro, chopped, for garnish(optional)
Instructions
- 1
Whisk citrus zest, citrus juices, oil, oregano, salt, pepper, cumin, garlic, red pepper flakes, and onion in a small bowl.
- 2
Place pork shoulder in slow cooker and puncture 4 to 6 times with a sharp knife.
- 3
Pour citrus mixture over pork.
- 4
Cover and cook on Low until pork is completely cooked through.
- 5
Remove bone from slow cooker and discard. Shred meat using two forks in the cooker or on a cutting board, then return to cooker if needed.
- 6
Stir to combine shredded pork with sauce and onions.
- 7
Serve over white rice and black beans, topped with fresh cilantro.
Tips
Puncturing the pork allows the citrus mojo to penetrate the meat deeper, distributing flavor throughout. Don't skip this step.
For extra caramelization and depth, brown the pork on all sides in a skillet before placing in slow cooker, though it's not required.
Save the braising liquid after shredding. It becomes a savory sauce that pairs wonderfully spooned over rice and beans.
Good to Know
Transfer cooled pork and sauce to airtight container. Refrigerate up to 4 days. Freezes well up to 3 months in freezer bag or container.
Prepare mojo sauce up to 1 day ahead; store covered in fridge. Assemble with pork in slow cooker in the morning for evening dinner.
Spoon shredded pork and sauce over white rice and black beans. Garnish with fresh cilantro and lime wedges. Pairs with avocado, pickled onions, or fried plantains.
Common Mistakes
Skip puncturing pork to avoid uneven marinade penetration and dry spots
Overcrowd slow cooker to avoid uneven cooking and steaming instead of braising
Discard braising liquid to avoid losing flavorful sauce that defines the dish
Substitutions
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FAQ
Can I use a regular oven instead of a slow cooker?
Yes. Sear pork in a Dutch oven, add mojo sauce, cover and braise at 325F (160C) for 3 to 4 hours until fork-tender. The timing will be shorter due to higher heat.
What if I don't have fresh citrus?
Bottled juice works but loses brightness. Mix 1/4 cup bottled orange juice, 2 Tbsp bottled lime juice, and 2 Tbsp bottled lemon juice. Add zest if available. Adjust salt slightly as bottled juice can vary.
How long can I keep leftovers and can I freeze?
Refrigerate up to 4 days in airtight container. Freezes beautifully up to 3 months. Thaw overnight in fridge and reheat gently in slow cooker on Low or on stovetop over medium heat with a splash of water to restore moisture.