I can never resist this Mojo Pork, with juicy citrus-garlic flavor soaking into every fork-tender bite. It’s the kind of Cuban-inspired crock pot dinner that makes everyone ask for seconds before the first plate is gone.
I’m obsessed with Cuban Mojo Pork because it hits hard: bright citrus, punchy garlic, and rich pork shoulder that turns ridiculously tender after a long, lazy cook. I love how the mojo soaks into every bite, tangy and savory without tasting fussy.
And the leftovers? Dangerous.
I pile them into bowls, tuck them into sandwiches, or eat them straight from the fridge like I have no self-control. But the real pull is that juicy, shredded meat with those garlicky edges and citrusy bite.
Big flavor. No drama.
Just the kind of pork I keep thinking about long after dinner ends.
Ingredients
- Pork shoulder gets tender and juicy, with enough fat to keep things cozy.
- Orange juice brings that bright, sweet citrus vibe you’ll taste right away.
- Lime juice adds sharpness, so the pork doesn’t feel heavy or flat.
- Olive oil helps the marinade cling and adds a mellow richness.
- Garlic is the big personality here, bold, savory, and totally necessary.
- Kosher salt wakes everything up and makes the pork taste like itself.
- Black pepper adds a little bite without stealing the show.
- Oregano gives it that classic Cuban flavor, earthy and kinda wild.
- Cumin brings warmth, like a smoky background note without actual smoke.
- Brown sugar balances the citrus and helps the edges taste caramelized.
- Onion turns soft and sweet, soaking up all that mojo goodness.
- Bay leaves add quiet depth.
Basically, they make it taste more finished.
- Broth keeps things saucy, because dry pork is just sad.
- Plus cilantro adds freshness at the end, if you’re into that.
Ingredient Quantities
- 3 to 4 pounds pork shoulder or Boston butt, trimmed and cut into large chunks
- 1 cup fresh orange juice or 1 1/2 cups sour orange juice if available
- 1/2 cup fresh lime juice
- 1/4 cup extra virgin olive oil
- 8 to 10 garlic cloves, minced
- 2 teaspoons kosher salt per pound of pork total about 2 tablespoons for 3 to 4 lb
- 1 teaspoon freshly ground black pepper
- 2 teaspoons dried oregano, preferably Cuban oregano if available
- 1 teaspoon ground cumin
- 1 tablespoon brown sugar
- 1 medium yellow onion, thinly sliced
- 2 bay leaves
- 1/4 cup low sodium chicken broth or water
- Fresh cilantro for serving, chopped, optional
How to Make this
1. In a large bowl whisk together orange juice, lime juice, olive oil, minced garlic, kosher salt, black pepper, oregano, cumin and brown sugar until sugar and salt are dissolved.
2. Trim excess fat from pork shoulder and cut into large chunks, then place the pork in a large resealable bag or bowl and pour the mojo over the meat, massaging to coat thoroughly.
3. Add the thinly sliced onion and bay leaves to the pork, seal or cover, and marinate in the refrigerator at least 2 hours, preferably overnight for best flavor.
4. Transfer the marinated pork, onions and all accumulated juice into the slow cooker, nestling the pork pieces so they fit evenly.
5. Pour the low sodium chicken broth or water into the slow cooker around the pork to add moisture and prevent scorching.
6. Cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the pork is fork tender and easily pulls apart.
7. Remove the pork to a large bowl, discard the bay leaves, and shred the meat with two forks, discarding any large pieces of excess fat.
8. Skim fat from the cooking liquid in the slow cooker and spoon some of the juices over the shredded pork. For a thicker sauce, transfer juices to a skillet and simmer until reduced, then return to the meat.
9. Serve the mojo pork hot with chopped fresh cilantro if desired, alongside rice, black beans, or in sandwiches and tacos.
Equipment Needed
1. Large mixing bowl
2. Whisk
3. Chef knife
4. Cutting board
5. Resealable plastic bag or large lidded bowl for marinating
6. Slow cooker
7. Measuring cups and spoons
8. Two forks or meat shredder claws for shredding
9. Skillet for reducing cooking juices and a slotted spoon or ladle for transferring liquid
FAQ
Cuban Mojo Pork Recipe Substitutions and Variations
- Pork shoulder: use pork butt or country style pork ribs for similar fat content and shreddability; for a leaner option use boneless pork loin but reduce cooking time to avoid dryness.
- Orange juice: substitute equal parts tangerine or sweet orange juice, or use 1 cup fresh grapefruit juice plus 2 tablespoons orange juice to mimic sour orange.
- Lime juice: replace with equal parts lemon juice or a mix of 3 parts lemon to 1 part white vinegar for bright acidity if citrus is unavailable.
- Brown sugar: swap for white granulated sugar plus 1 tablespoon molasses per cup, or use honey or maple syrup at three quarters the volume for similar sweetness and a touch of depth.
Pro Tips
1. Marinate overnight if you can. The citrus and garlic penetrate the pork slowly, giving much deeper flavor and a more tender texture than a short soak.
2. Sear the pork pieces quickly in a hot skillet before putting them in the slow cooker. That little bit of browning adds savory caramelized notes and helps the shredded meat look and taste richer.
3. Reserve and chill the cooking liquid, then skim the solidified fat from the top before reheating. You keep the concentrated flavor without a greasy mouthfeel.
4. When shredding, pull the meat against the grain and use a couple of forks or meat claws. Mix some of the reduced cooking juices back in so every bite stays moist and flavorful.
5. Brighten the finished dish at the table with small additions: a squeeze of fresh lime, finely chopped cilantro, or a spoonful of pickled onions. They cut the richness and lift the citrus mojo.
Cuban Mojo Pork Recipe
I can never resist this Mojo Pork, with juicy citrus-garlic flavor soaking into every fork-tender bite. It’s the kind of Cuban-inspired crock pot dinner that makes everyone ask for seconds before the first plate is gone.
8
servings
520
kcal
Equipment: 1. Large mixing bowl
2. Whisk
3. Chef knife
4. Cutting board
5. Resealable plastic bag or large lidded bowl for marinating
6. Slow cooker
7. Measuring cups and spoons
8. Two forks or meat shredder claws for shredding
9. Skillet for reducing cooking juices and a slotted spoon or ladle for transferring liquid
Ingredients
-
3 to 4 pounds pork shoulder or Boston butt, trimmed and cut into large chunks
-
1 cup fresh orange juice or 1 1/2 cups sour orange juice if available
-
1/2 cup fresh lime juice
-
1/4 cup extra virgin olive oil
-
8 to 10 garlic cloves, minced
-
2 teaspoons kosher salt per pound of pork total about 2 tablespoons for 3 to 4 lb
-
1 teaspoon freshly ground black pepper
-
2 teaspoons dried oregano, preferably Cuban oregano if available
-
1 teaspoon ground cumin
-
1 tablespoon brown sugar
-
1 medium yellow onion, thinly sliced
-
2 bay leaves
-
1/4 cup low sodium chicken broth or water
-
Fresh cilantro for serving, chopped, optional
Directions
- In a large bowl whisk together orange juice, lime juice, olive oil, minced garlic, kosher salt, black pepper, oregano, cumin and brown sugar until sugar and salt are dissolved.
- Trim excess fat from pork shoulder and cut into large chunks, then place the pork in a large resealable bag or bowl and pour the mojo over the meat, massaging to coat thoroughly.
- Add the thinly sliced onion and bay leaves to the pork, seal or cover, and marinate in the refrigerator at least 2 hours, preferably overnight for best flavor.
- Transfer the marinated pork, onions and all accumulated juice into the slow cooker, nestling the pork pieces so they fit evenly.
- Pour the low sodium chicken broth or water into the slow cooker around the pork to add moisture and prevent scorching.
- Cook on low for 8 to 10 hours or on high for 4 to 5 hours, until the pork is fork tender and easily pulls apart.
- Remove the pork to a large bowl, discard the bay leaves, and shred the meat with two forks, discarding any large pieces of excess fat.
- Skim fat from the cooking liquid in the slow cooker and spoon some of the juices over the shredded pork. For a thicker sauce, transfer juices to a skillet and simmer until reduced, then return to the meat.
- Serve the mojo pork hot with chopped fresh cilantro if desired, alongside rice, black beans, or in sandwiches and tacos.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 190g
- Total number of serves: 8
- Calories: 520kcal
- Fat: 40g
- Saturated Fat: 13g
- Trans Fat: 0.5g
- Polyunsaturated: 3g
- Monounsaturated: 20g
- Cholesterol: 150mg
- Sodium: 1850mg
- Potassium: 700mg
- Carbohydrates: 12g
- Fiber: 1.5g
- Sugar: 6g
- Protein: 45g
- Vitamin A: 300IU
- Vitamin C: 22mg
- Calcium: 45mg
- Iron: 2.5mg