Slow Cooker Cuban Mojo Pulled Pork with Fire-Roasted Tomatoes
Tender, citrus-marinated pulled pork infused with traditional Cuban mojo flavors of lime, garlic, and oregano. The overnight marinade ensures deep penetration of the bright acidic notes, while fire-roasted tomatoes add smoky depth during the long slow cook. Perfect for feeding crowds at casual gatherings, game day parties, or weeknight dinners when served with rice, beans, and plantains. The hands-off cooking method transforms tough pork shoulder into fork-tender shreds that hold onto the bold Caribbean seasonings beautifully.
Ingredients
- 10 pound pork shoulder roast
- 3 whole limes, juiced
- ⅓ cup sour orange juice or orange juiceregular orange juice + lime juice2:1 ratiocitrus
mimics tartness
- 12 whole garlic cloves
- 2 tablespoons fresh oregano leaves, stripped from about 6 sprigs
- 1 tablespoon dried oregano
- 2 tablespoons apple cider vinegar
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 15 oz. cans Hunts Fire-roasted diced tomatoes
- 1 teaspoon pepper
Instructions
- 1
Combine lime juice, sour orange juice, garlic, oregano, cumin, vinegar, pepper and salt in blender and pulse until liquefied
- 2
Place pork roast in 6 quart or larger crock pot, cutting into pieces if needed to fit
- 3
Pour marinade over pork, cover and refrigerate at least 8 hours or overnight
- 4
Remove crock pot from refrigerator and turn on low
- 5
Add diced tomatoes and additional salt and pepper
- 6
Cook on low for 12 hours
- 7
Remove meat from crock pot and place on large cookie sheet, reserving liquid for sauce
- 8
Let meat rest about 20 minutes
- 9
Shred pork with 2 forks, discarding any fat or bones
Tips
Marinate the pork overnight for maximum flavor penetration - the acids in citrus and vinegar break down tough fibers while infusing Caribbean taste.
Save the cooking liquid to make a flavorful sauce by simmering it down until thickened, or use it to moisten the pulled pork when serving.
For extra authentic Cuban flavor, serve with black beans, yellow rice, and fried plantains alongside pickled onions and avocado slices.
Good to Know
Refrigerate pulled pork up to 4 days or freeze up to 3 months in portions
Marinate pork up to 2 days ahead; cook day before and reheat gently with reserved liquid
Serve hot with warm tortillas, over rice, or on sandwich rolls with pickled vegetables
Common Mistakes
Don't skip marination time to avoid bland, tough meat
Don't cook on high heat to avoid dry, stringy texture
Substitutions
Gluten-Free Swaps
General Alternatives
mimics tartness
less smoky depth
FAQ
Can I use a different cut of pork for this recipe?
Pork butt works equally well as it has similar marbling and connective tissue. Avoid lean cuts like tenderloin which will become dry during long cooking.
What if I don't have sour orange juice?
Mix 2 parts regular orange juice with 1 part lime juice to mimic the tart-sweet flavor profile of sour oranges traditionally used in Cuban cooking.
How long will the pulled pork keep in the refrigerator?
Properly stored pulled pork stays fresh for 4 days refrigerated. Reheat gently with some reserved cooking liquid to maintain moisture and prevent drying out.