Crockpot Cuban Style Mojo Pork

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Moist, fall-apart-tender pork in a bright and zesty sauce! This mojo pork has so much flavor and is super versatile. Perfect for breaking out of a dinnertime rut!

Prep Time10

Cook Time6

Total Time6 10

Servings: Servings

Calories: 324kcal

Ingredients

4 pound boneless pork shoulder
2 oranges
3 limes
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cumin
½ teaspoon dried oregano
6 cloves garlic minced
1 tablespoon honey
¼ cup chopped mint leaves

Instructions

Place the pork roast in your slow cooker. Squeeze the juice from 2 oranges and 3 limes over the pork.
Season with salt, pepper, cumin and oregano. I like to dump them on top of the pork then spread them around the entire outside of the pork shoulder. Rub the garlic over the pork and drizzle the honey on top.
Place the lid on the slow cooker and cook 6-8 hours on high, or 8-10 hours on low.
One the pork is done, remove the roast. Discard any large fat pieces, and shred the meat. Return the meat to the drippings and stir in the chopped mint.

Notes

Serve over rice, on Hawaiian rolls, coleslaw, beans, or with roasted potatoes. Garnish with slices of orange or lime, and mashed avocado.

How to Store: Store leftovers in an airtight container in the fridge for 3-4 days.

How to Freeze: This Crockpot Cuban Style Mojo Pork recipe freezes well. It can be frozen before or after cooking. See “freezer meal instructions” section in the original post for full instructions.

How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. I suggest scaling your Crockpot up or down as needed.

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