Cuban Pork Recipe (Slow Cooker) - House of Nash Eats (2024)

Indulge in the tangy, citrus-infused flavors of Cuban mojo pork. This traditional dish features succulent, marinated pork, slow-cooked to tender perfection with a vibrant blend of garlic, citrus juices, and spices, creating a mouthwatering balance of zesty and savory flavors.

If it has been a while since you have pulled out your slow cooker because you always make the same things and they have gotten boring, this crock pot Cuban mojo pork is about to spice things up and change the way you feel about slow cooker meals! Our recipe uses fresh citrus, herbs, and spices for the most authentic taste!

Pulled pork is such an amazing dish and can be made in so many ways. Some of our other favorites are , Slow Cooker Asian Pulled Pork Sliders, and Crispy Mexican Slow Cooker Pork Carnitas!

What is Mojo Pork?

So, if you are wondering about this funny name and why this is called “mojo” pork, it’s all because of the sauce that the pork marinates in while cooking in the slow cooker. Cuban mojo sauce (pronounced MOH-hoh, not MOH-joe) comes from Cuba but is also used in Spanish and Portuguese cuisines, with some small variations.

It’s typically made with sour oranges, which grow wild in parts of Florida and the Bahamas. Fortunately, it’s easy to mimic the flavor of sour or bitter oranges using fresh squeezed orange and lime juices, since most of us don’t have access to actual sour oranges.

The other main ingredients in cuban mojo sauce are lots of garlic, cumin, oregano, cilantro, mint, and olive oil. There is not a lot of mint and it isn’t in all mojo sauce recipes, but I love it and think it adds a wonderful, subtle flavor quality with everything else.

Not only does this Cuban mojo sauce act as a fantastic marinade, but it can also be used as a dip or sauce. I like to reserve a little of the mojo sauce to drizzle over the finished pork along with some of the pork juices that cook off, just to boost the flavor of the finished meat.

Mojo Pork Ingredients

• Pork Shoulder Roast – We like a boneless pork shoulder or pork butt which cooks and shreds beautifully.
• Garlic Cloves
• Oranges & Limes – You’ll need both zest and juice from the fresh citrus.
• Olive Oil
• Cilantro – You might need two bunches of cilantro to have enough.
• Mint Leaves – Fresh mint leaves add an unexpected and really delightful flavor to this dish.
• Spices – Dried oregano, ground cumin, kosher salt, and freshly ground black pepper round out the flavor profile of this Cuban mojo pork.

How to make a Cuban Pork Roast

This really is such an easy recipe to make in the morning and have dinner pretty much ready when you want it in the evening.

1. Just pulse all the mojo sauce ingredients together in a blender or food processor (affiliate link) and pour it over the pork shoulder in the slow cooker, cover it, and walk away. Pork butt works just as well.
2. You can brown the pork shoulder first on all sides if you want to, but it’s not necessary. Although like with my Mexican pork carnitas, I like to finish this slow cooker Cuban mojo pork in the oven just to get a little bit of crust on the top, which is pretty much impossible to do in the slow cooker.
3. Just carefully transfer the finished pork roast to a baking sheet and pop it in a 400 degree F oven for 15-20 minutes at the end of cooking in order to crisp up the top a bit.
4. Afterwards, use two forks to pull the roast apart into chunks for Cuban pulled pork.

Mojo Pork Recipe Tips

• Set aside a little bit of the Cuban mojo sauce before pouring the rest of it over the pork shoulder in the slow cooker. I like to keep about ⅓ cup separate, which I then mix with an equal amount of the pork drippings at the end to drizzle over the shredded pork for an extra boost of flavor.
• You can thicken the drippings in the slow cooker, if you like, by making a slurry of 1 tablespoon of cornstarch with 1 tablespoon of water. Then stir the slurry into the slow cooker in the last 30 minutes of cooking.
• Don’t open the lid while the pork shoulder is cooking, even though it will be tempting because of the amazing smell. This can result in the loss of moisture and heat. Try your best to just leave it alone until the end of the cooking time.
• You can marinate the pork in the mojo sauce for 12 hours ahead of time if you want. Sometimes it’s easier to make the mojo sauce the night before and just have everything ready to go in the fridge. That way you aren’t pulling out the food processor (affiliate link) or blender in the morning. I don’t feel like it adds a ton of extra flavor since really the pork is marinating the whole time it cooks in the mojo sauce, but it certainly doesn’t hurt either.
• Go full Cuban/Florida for this meal and have pastelitos de guayaba (guava cream cheese Cuban pastries) for dessert!

I always do my best to research recipes from other cultures thoroughly to represent them as best I can. If this recipe is from your country or culture and you have suggestions for how I can improve its authenticity, please let me know in the comments below! It’s important to us to share beloved foods of other cultures with as much accuracy as possible, while also considering things like accessibility of ingredients and ease of preparation for most home cooks.

What to serve with Cuban Pork

• Black Beans and Rice (Moros y Cristianos):This classic Cuban dish complements the mojo pork perfectly.
• Tostones:Fried plantains that are smashed and fried again, they add a delightful crunch and sweetness.
• Yuca con Mojo:Boiled yuca served with a garlic-citrus sauce, a traditional Cuban side that complements the flavors of the pork.
• Cuban-style Slaw:A fresh, tangy salad made with cabbage, onions, and a citrus-based vinaigrette can balance the richness of the pork.
• Sweet Plantains (Maduros):Ripe plantains fried until caramelized, they add a sweet contrast to the savory pork.
• Avocado Salad:A simple salad of avocado, tomatoes, onions, and lime juice can provide a refreshing contrast.
• Cuban Bread or Dinner Rolls:Great for soaking up the delicious juices from the pork.
• Grilled Vegetables:Charred veggies like bell peppers, zucchini, or onions bring a smoky, slightly sweet flavor to the meal.

How to store leftover Mojo Pork

Store the leftovers in an airtight container in the fridge for up to 4 days. You can also freeze leftover mojo pork for up to 2 months. Let it thaw overnight in the fridge before reheating.

How to reheat Cuban Pork Roast

• Oven:Preheat your oven to a low temperature (around 275°F). Place the mojo pork in an oven-safe dish, cover it with foil to prevent drying out, and reheat for about 20-30 minutes until it is heated through. You might want to add a splash of broth or citrus juice to keep it moist.
• Stovetop:Use a skillet or pan over low to medium heat. Add a bit of olive oil or citrus juice to the pan, then add the pork. Cover it with a lid to trap moisture and heat it gently, stirring occasionally until warmed through.
• Microwave:This method is faster but can sometimes result in uneven heating. To avoid drying it out, place the pork in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat it in short intervals, stirring in between until it’s thoroughly heated.

Cuban Pork Recipe FAQs

More like this Mojo Pork Recipe

• Crispy Mexican Slow Cooker Pork Carnitas
• Slow Cooker Mexican Shredded Beef
• Slow Cooker Leg of Lamb
• Authentic German Sauerbraten Recipe

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