Palmer’s Direct To You Market
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Slow Cooker Mojo Pork
This Slow Cooker Mojo Pork is infused with vibrant citrus flavors and aromatic spices, creating a tender and flavorful dish that melts in your mouth. Perfect for a laid-back family dinner or a festive gathering.
- Prep Time: 15 min
- Broil: 5 min
- Cook Time: 7 to 8 hrs
- Total Time: 8 hrs 20 min
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Slow Cooker, Broil
- Cuisine: Cuban, Latin
Ingredients
Scale
1 (4 lb) pork butt roast
1.5 tsp salt
1 tsp ground black pepper
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1/2 cup extra virgin olive oil
1/4 cup fresh cilantro, chopped
6 garlic cloves, pressed
Zest of 2 oranges
Zest of 1 lime
2 bay leaves
2 tsp dried oregano
1 tsp ground cumin
Instructions
1. Prepare the Pork:
- Score the fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
2. Marinate the Pork:
- In a large resealable bag, combine the orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin. Add the pork butt to the bag and marinate in the refrigerator for at least 6 hours, or overnight for maximum flavor. Flip the bag occasionally and rub the marinade over the roast to ensure even distribution.
3. Slow Cook the Pork:
- Place the pork and marinade into the slow cooker. Cook on low for 7 to 8 hours, until the meat is fork-tender.
4. Broil the Pork:
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Transfer the pork to a roasting pan, fat-side up. Broil for 4 to 5 minutes until the top is lightly browned and the skin has crisped.
5. Serve:
- Shred the pork and serve it with rice, tortillas, or your favorite sides. Enjoy the citrusy, garlicky flavors with every bite.
Notes
This dish pairs well with rice, black beans, and fried plantains for a complete Cuban-inspired meal. You can also use the shredded pork in tacos or sandwiches.