Tasty Thursday - Slow Cooker Cuban Mojo Pork

Do you like shredded pork or beef meat?  You might want to give this one a try.  

Cuban food is flavor spicy, not hot spicy.  My kind of food!  

This completely slipped my mind when I tried this recipe Monday.  The blogger recommended marinating the pork overnight, then cooking it in the slow cooker the next day.  The pork was good when I made it, but this would have made it even better.  I'll definitely remember this tip when I make it again.  Chris enjoyed it as well.  

What is also nice with this recipe, is that it can easily be frozen.  Eat it for a meal or two, and then freeze the rest.  Don't forget to include the marinade juice.  

The recipe also calls for putting the shredded pork in the oven for 15-20 minutes.  If you don't want to wait that long, I would suggest putting it under the broiler for 5-10 minutes.  I completely didn't see this step when making this recipe.  I can see where it would be really good but then again, we didn't really miss it.  

Slow Cooker Cuban Mojo Pork

  • 1 (4-pounds) pork shoulder or pork butt (bone-in or boneless
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 3/4 cup orange juice, freshly squeezed
  • 1/2 cup lime juice, freshly squeezed
  • Zest of 1 orange
  • Zest of 1 lime
  • 1/2 cup olive oil
  • 8 cloves garlic, chopped finely
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1/4 cup chopped cilantro (lightly packed)
  • Using a paring knife, make a few slits all over the surface of the pork. 

  • Place the pork roast in the slow cooker and add the rest of the ingredients. Make sure the pork gets coated with the marinade.

  • Cover and cook on high for 5 – 6 hours or on low for 8 or until tender.

  • At this point, the pork is fully cooked and can be served with the cooking juices or you can make a quick sauce 

  • To crisp up the top, carefully remove the pork from the slow cooker and place it onto an aluminum foil lined baking sheet. Bake on a preheated 400 degrees F oven for about 15 to 20 minutes or until nicely browned. 

  • Remove from the oven and let it rest for 10 minutes before serving. You will be able to shred the meat with a couple of forks. Yes, it will be that tender!

  • Serve with the remaining juices from the slow cooker or sauce

We just shredded the pork and ate it.  With the marinade it would taste fabulous on a roll.  And the leftovers were actually a little bit better than when we had it the first day.  

Are you having company and need an easy recipe?  This would be great to make!  It could be done a few days ahead of time and just heated up.  I love those kind of recipes.

You can view the original recipe here:  www.lemonblossoms.com

Until next time...Stampin' Always,

Cheryl, HomeStyle Stamper