Ingredients

The following ingredients have 8 Servings
  • 3-4 pound boneless pork shoulder or pork butt
  • 8 cloves garlic
  • 1/2 cup fresh orange juice
  • 1/2 cup fresh lime juice
  • 1/4 cup olive oil
  • Zest of 1 orange
  • Zest of 1 lime
  • 1 cup cilantro (finely chopped)
  • 1/4 cup lightly packed mint leaves
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Instruction

  • In a food processor or blender, combine all of the ingredients except for the pork shoulder and pulse until everything is finely chopped.  If you do not have a food processor or blender, just finely chop the herbs and mince the garlic, then combine everything in a bowl and whisk together.  Set aside about 1/3 cup of the mojo sauce for later and keep it in the fridge while the pork cooks.
  • Place the pork shoulder in the slow cooker and pour the mojo sauce over it.  Cover and cook on HIGH for 5-6 hours or on LOW for 8-10 hours. 
  • When the pork is fully cooked and tender, carefully transfer it to a baking sheet and bake in a 400 degree F oven for 15-20 minutes until browned on top.  While doing this, you can thicken the cooking juices remaining in the slow cooked using a slurry made from 1 tablespoon of cornstarch mixed with 1 tablespoon of water, if desired.  Just stir it in, cover, and cook on HIGH for 20-30 minutes while browning the pork and shredded it.  
  • Pull the Cuban mojo pork apart using two fork or just by chopping with a large knife a few times to break it up into tender chunks.  Drizzle with reserved mojo sauce, if desired, and serve with the remaining juices from the slow cooker.