Ingredients

The following ingredients have 5 Servings
  • 3/4 cup olive oil
  • 1/2 cup fresh-squeezed orange juice
  • 1/4 cup fresh-squeezed lime juice
  • 1/4 cup fresh-squeezed lemon juice
  • 1/2 cup chopped onion
  • 10 garlic cloves (chopped)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pound pork butt (Boston butt)

Instruction

  • Place all ingredients except pork into a blender and blend on high to liquify and make the marinade.
  • Pour marinade in a large plastic zip-top bag.
  • Pierce the pork on all sides many times with a knife. Add pork to the bag and seal. Marinate overnight in the refrigerator.
  • Put pork and marinade in a slow-cooker. Cook on low for 8 hours.
  • Remove pork and use two forks to shred meat. Discard fat.
  • Pour liquid into a gravy separator. Let sit for 5 minutes. It will separate into 3 layers; oil on top, white middle, and light brown bottom.
  • Pour the light brown liquid into a sauce pan. Discard remaining liquid.
  • Boil the liquid for 10 minutes to reduce and concentrate flavors to make a mojo sauce.
  • Serve pork with mojo sauce. Alternatively, serve as a sandwich with mojo as a dipping sauce (Cuban bread recommended).