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11. Slow Cooker Cuban Mojo Pork Recipe 1

Slow Cooker Cuban Mojo Pork Recipe

5 from 1 vote
The Slow Cooker Cuban Mojo Pork Recipe is a delicious and flavorful dish that is easy to prepare.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 People
Course: Main Course
Cuisine: Cuban
Calories: 762
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons oil canola
  • 2 teaspoons salt Kosher
  • 1/4 teaspoon black pepper
  • 4 lbs. pork butt
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • Zest of 1 orange
  • Zest of 1 lime
  • 1/2 cup olive oil
  • 2 teaspoons cumin ground
  • 2 teaspoon oregano dried
  • 1/4 teaspoon red pepper flakes crushed
  • 4 cloves garlic minced
  • 2 bay leaves
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/4 cup cilantro chopped and lightly packed

Equipment

  • Large Skillet
  • Slow cooker
  • Cutting board
  • small bowl
  • whisk
  • Spoon or spatula
  • serving dish

Method
 

Heat 2 tablespoons of canola oil in a large skillet over medium-high heat.
  1. a. Place a large skillet on the stove.
  2. b. Add 2 tablespoons of canola oil to the skillet.
  3. c. Turn the heat to medium-high.
Season the pork butt with 2 teaspoons of Kosher salt and 1/4 teaspoon of black pepper.
  1. a. Take the pork butt and place it on a cutting board.
  2. b. Sprinkle 2 teaspoons of Kosher salt evenly over the pork butt.
  3. c. Sprinkle 1/4 teaspoon of black pepper evenly over the pork butt.
Sear the pork butt in the hot skillet until browned on all sides.
  1. a. Carefully transfer the seasoned pork butt to the hot skillet.
  2. b. Cook the pork butt on one side until it turns brown.
  3. c. Flip the pork butt over and brown the other side.
  4. d. Continue to rotate the pork butt until all sides are browned.
In a small bowl, combine 1/4 cup of orange juice, 1/4 cup of lime juice, zest of 1 orange, zest of 1 lime, 1/2 cup of olive oil, 2 teaspoons of ground cumin, 2 teaspoons of cumin, 2 teaspoons of dried oregano, 1/4 teaspoon of crushed red pepper flakes, and 4 cloves of minced garlic.
  1. a. Take a small bowl and place it on the counter.
  2. b. Pour 1/4 cup of orange juice into the bowl.
  3. c. Add 1/4 cup of lime juice to the bowl.
  4. d. Grate the zest from 1 orange and add it to the bowl.
  5. e. Grate the zest from 1 lime and add it to the bowl.
  6. f. Pour 1/2 cup of olive oil into the bowl.
  7. g. Add 2 teaspoons of ground cumin to the bowl.
  8. h. Sprinkle 2 teaspoons of cumin into the bowl.
  9. i. Sprinkle 2 teaspoons of dried oregano into the bowl.
  10. j. Add 1/4 teaspoon of crushed red pepper flakes to the bowl.
  11. k. Mince 4 cloves of garlic and add them to the bowl.
Pour the marinade over the seared pork butt in the slow cooker.
  1. a. Carefully transfer the seared pork butt to the slow cooker.
  2. b. Pour the marinade from the bowl over the pork butt in the slow cooker.
Add 2 bay leaves to the slow cooker.
  1. a. Take 2 bay leaves and place them in the slow cooker.
Cover the slow cooker and cook the pork on low heat for 8 hours or on high heat for 4-5 hours.
  1. a. Place the lid securely on the slow cooker.
  2. b. Set the slow cooker to low heat and cook the pork for 8 hours.
  3. c. Alternatively, set the slow cooker to high heat and cook the pork for 4-5 hours.
In a small bowl, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water.
  1. a. Take a small bowl and place it on the counter.
  2. b. Add 1 tablespoon of cornstarch to the bowl.
  3. c. Pour 1 tablespoon of water into the bowl.
  4. d. Use a whisk to mix the cornstarch and water together until smooth.
Remove the bay leaves from the slow cooker and discard.
  1. a. Open the slow cooker lid.
  2. b. Locate the bay leaves in the slow cooker.
  3. c. Take the bay leaves out and throw them away.
Stir the cornstarch mixture into the slow cooker and cook on high heat for an additional 30 minutes, or until the sauce thickens.
  1. a. Pour the cornstarch mixture from the small bowl into the slow cooker.
  2. b. Use a spoon or spatula to stir the mixture into the sauce.
  3. c. Set the slow cooker to high heat and cook for an additional 30 minutes, or until the sauce thickens.
Remove the pork from the slow cooker and shred it using two forks.
  1. a. Carefully lift the cooked pork out of the slow cooker.
  2. b. Place the pork on a clean cutting board.
  3. c. Use two forks to pull the pork apart into small shreds.
Return the shredded pork to the slow cooker and stir to coat it with the thickened sauce.
  1. a. Transfer the shredded pork back into the slow cooker.
  2. b. Use a spoon or spatula to mix the pork with the thickened sauce, ensuring all the shreds are coated.
Sprinkle 1/4 cup of chopped cilantro over the pork.
  1. a. Take 1/4 cup of chopped cilantro and sprinkle it evenly over the pork in the slow cooker.
Serve the Slow Cooker Cuban Mojo Pork hot and enjoy!
  1. a. Transfer the cooked and seasoned pork to a serving dish.
  2. b. Serve the dish while it's still hot for the best flavor.

Notes

Searing the pork before slow cooking helps enhance the flavor.
Marinating the pork overnight in the mojo marinade intensifies the taste.
Use a slow cooker liner for easier cleanup.
Double the recipe for larger gatherings or leftovers.
Serve the Slow Cooker Cuban Mojo Pork with fresh lime wedges for an extra citrusy kick.
Garnish with additional chopped cilantro for added freshness and color.
Experiment with different spices and herbs to customize the marinade according to your taste.