Slow Cooker Mojo Pork: A Flavorful Cuban Feast Made Easy

Slow cooker mojo pork is a culinary revelation, bringing the vibrant flavors of Cuban cuisine right into your kitchen with minimal effort. This recipe is all about tender, succulent pork infused with a tangy, garlicky, and citrusy mojo marinade. The slow cooker does all the work, transforming a tough cut of pork shoulder into a melt-in-your-mouth masterpiece. Perfect for tacos, sandwiches, rice bowls, or simply enjoyed on its own, this mojo pork is a versatile and crowd-pleasing dish. Let’s dive into the details of how to create this flavorful delight.

What is Mojo?

Mojo (pronounced “mo-ho”) is a classic Cuban marinade and sauce. Its foundation is built upon sour orange juice, garlic, oregano, cumin, and olive oil. The sour orange juice imparts a unique tartness that tenderizes the meat and adds a signature Cuban flavor. While traditionally made with sour oranges (Naranja Agria), a combination of orange and lime juice often serves as a convenient and accessible substitute.

Why Use a Slow Cooker?

The slow cooker is ideal for mojo pork for several reasons:

* **Tenderizes Tough Cuts:** Pork shoulder, a relatively inexpensive cut, is perfect for slow cooking. The low and slow cooking process breaks down the connective tissues, resulting in incredibly tender and juicy pork.
* **Infuses Flavor:** The extended cooking time allows the pork to fully absorb the mojo marinade, ensuring every bite is packed with flavor.
* **Hands-Off Cooking:** Once you’ve prepped the ingredients and loaded them into the slow cooker, you can simply set it and forget it. This is perfect for busy weeknights or when you’re entertaining guests.
* **Convenient for Meal Prep:** Slow cooker mojo pork is excellent for meal prepping. You can make a large batch on the weekend and enjoy it throughout the week in various dishes.

Ingredients You’ll Need

Here’s a detailed list of the ingredients you’ll need to make slow cooker mojo pork:

* **Pork Shoulder (Boston Butt):** 3-4 pounds, bone-in or boneless. Bone-in generally provides more flavor, but boneless is easier to shred.
* **Sour Orange Juice:** 1 cup. If sour oranges are unavailable, use a combination of ½ cup orange juice and ½ cup lime juice.
* **Lime Juice:** ¼ cup, freshly squeezed.
* **Orange Juice:** ¼ cup, freshly squeezed.
* **Garlic:** 8-10 cloves, minced. The more garlic, the better!
* **Olive Oil:** ¼ cup. Extra virgin olive oil is preferred for its flavor.
* **Dried Oregano:** 2 tablespoons. Adds a classic Cuban flavor.
* **Ground Cumin:** 1 tablespoon. Provides a warm, earthy note.
* **Salt:** 2 teaspoons, or to taste.
* **Black Pepper:** 1 teaspoon, or to taste.
* **Bay Leaves:** 2 bay leaves. Adds a subtle, aromatic depth.
* **Optional:**
* **Adobo Seasoning:** 1 tablespoon. Adds extra savory flavor.
* **Gochujang Paste:** 1 teaspoon. This adds a very subtle, spicy kick.
* **Chipotle Peppers in Adobo Sauce:** 1-2 peppers, minced (for smoky heat).
* **Onion:** 1 medium onion, sliced (for added flavor during cooking).
* **Cilantro:** Fresh cilantro, chopped (for garnish).

Equipment You’ll Need

* **Slow Cooker (Crock-Pot):** A 6-quart or larger slow cooker is recommended.
* **Large Bowl:** For marinating the pork.
* **Cutting Board:** For prepping the ingredients.
* **Knife:** For chopping and mincing.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Fork or Two Forks:** For shredding the pork.

Step-by-Step Instructions

Follow these detailed instructions to create the perfect slow cooker mojo pork:

**Step 1: Prepare the Mojo Marinade**

1. In a large bowl, combine the sour orange juice (or orange juice and lime juice mixture), lime juice, orange juice, minced garlic, olive oil, dried oregano, ground cumin, salt, pepper, adobo seasoning (if using), gochujang paste (if using), and minced chipotle peppers in adobo sauce (if using). Whisk all ingredients together until well combined. This is your mojo marinade.

**Step 2: Marinate the Pork**

1. Place the pork shoulder in the bowl with the mojo marinade. Ensure the pork is fully coated in the marinade. Use your hands to rub the marinade into the pork.
2. Cover the bowl with plastic wrap or a lid. Marinate the pork in the refrigerator for at least 4 hours, or preferably overnight (8-12 hours) for maximum flavor. The longer the pork marinates, the more flavorful and tender it will be.

**Step 3: Slow Cook the Pork**

1. Remove the pork from the refrigerator about 30 minutes before cooking to allow it to come to room temperature slightly. This helps ensure even cooking.
2. Place the sliced onion (if using) at the bottom of the slow cooker. This will add flavor and prevent the pork from sticking.
3. Place the marinated pork shoulder on top of the onions (if using) in the slow cooker. Pour the remaining marinade over the pork.
4. Add the bay leaves to the slow cooker.
5. Cover the slow cooker and cook on low heat for 8-10 hours, or on high heat for 4-6 hours. The pork is done when it is extremely tender and easily shreds with a fork.

**Step 4: Shred the Pork**

1. Once the pork is cooked through, carefully remove it from the slow cooker using tongs or a slotted spoon. Place the pork on a large cutting board.
2. Using two forks, shred the pork into bite-sized pieces. Discard any excess fat or bone (if using bone-in pork).

**Step 5: Return the Pork to the Slow Cooker (Optional)**

1. If desired, return the shredded pork to the slow cooker with some of the cooking liquid. This will keep the pork warm and moist. You can adjust the amount of liquid to your preference – more liquid will result in a saucier pork.
2. Cook on low heat for an additional 30 minutes to an hour to allow the pork to further absorb the flavors of the cooking liquid.

**Step 6: Serve and Enjoy**

1. Serve the slow cooker mojo pork hot. Garnish with fresh chopped cilantro, if desired.

Serving Suggestions

Slow cooker mojo pork is incredibly versatile. Here are some serving suggestions:

* **Tacos:** Load warm tortillas with shredded mojo pork, your favorite toppings (such as salsa, guacamole, sour cream, pickled onions, and cilantro), and a squeeze of lime juice.
* **Sandwiches:** Create delicious Cuban sandwiches with mojo pork, ham, Swiss cheese, pickles, and mustard on crusty Cuban bread. Press the sandwich in a panini press or skillet until golden brown and the cheese is melted.
* **Rice Bowls:** Serve the mojo pork over a bed of rice (white rice, brown rice, or cilantro-lime rice) with black beans, avocado, and your favorite toppings.
* **Salad:** Top a fresh salad with shredded mojo pork, black beans, corn, avocado, and a citrus vinaigrette.
* **Nachos:** Layer tortilla chips with shredded mojo pork, cheese, black beans, jalapenos, and your favorite nacho toppings. Bake until the cheese is melted and bubbly.
* **Plain:** Enjoy the mojo pork on its own as a main course, served with a side of plantains, black beans, and rice.

Tips and Tricks for the Best Mojo Pork

* **Don’t Skip the Marination:** The marination step is crucial for infusing the pork with flavor and tenderizing it. Marinate for at least 4 hours, but preferably overnight.
* **Sear the Pork (Optional):** For added flavor and texture, sear the pork shoulder in a hot skillet before placing it in the slow cooker. This will create a nice crust on the outside.
* **Use Fresh Ingredients:** Freshly squeezed citrus juices and freshly minced garlic will provide the best flavor.
* **Adjust the Spices to Your Taste:** Feel free to adjust the amount of garlic, cumin, oregano, salt, and pepper to your preference. If you like it spicy, add more chipotle peppers or a pinch of red pepper flakes.
* **Don’t Overcook:** While it’s difficult to overcook pork in a slow cooker, be sure to check it regularly. If the pork is falling apart too easily, it may be overcooked. Aim for pork that is tender but still holds its shape slightly.
* **Skim the Fat:** After cooking, you can skim the excess fat from the top of the cooking liquid. This will result in a leaner dish.
* **Save the Cooking Liquid:** The cooking liquid is full of flavor. Use it to moisten the shredded pork or as a base for sauces and soups.
* **Use a Meat Thermometer:** To ensure the pork is cooked through, use a meat thermometer. The internal temperature should reach 195-205°F (90-96°C).

Variations and Additions

* **Pineapple Mojo:** Add chunks of pineapple to the slow cooker for a tropical twist. The pineapple will add sweetness and enhance the tangy flavors of the mojo.
* **Spicy Mojo:** Increase the heat by adding more chipotle peppers, a pinch of red pepper flakes, or a dash of hot sauce to the marinade.
* **Sweet Mojo:** Add a tablespoon of honey or brown sugar to the marinade for a touch of sweetness.
* **Smoked Paprika:** Add a teaspoon of smoked paprika to the marinade for a smoky flavor.
* **Bell Peppers:** Add sliced bell peppers (any color) to the slow cooker for added flavor and nutrition.

Making Ahead and Storage

* **Making Ahead:** You can marinate the pork up to 24 hours in advance. The longer it marinates, the more flavorful it will be.
* **Storage:** Store leftover mojo pork in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
* **Reheating:** Reheat mojo pork in the microwave, on the stovetop, or in the oven. Add a splash of water or broth to keep it moist.

Nutritional Information (Approximate)

(Per serving, based on a 4-pound pork shoulder yielding 8 servings)

* Calories: 400-500
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 5-10g

(Note: Nutritional information can vary depending on the specific ingredients and portion sizes used.)

Slow Cooker Mojo Pork Recipe

Here’s a summarized version of the recipe for your convenience:

**Yields:** 8 servings
**Prep time:** 20 minutes
**Marinating time:** 4 hours (minimum), preferably overnight
**Cook time:** 8-10 hours on low, 4-6 hours on high

**Ingredients:**

* 3-4 pound pork shoulder (Boston butt), bone-in or boneless
* 1 cup sour orange juice (or ½ cup orange juice and ½ cup lime juice)
* ¼ cup lime juice, freshly squeezed
* ¼ cup orange juice, freshly squeezed
* 8-10 cloves garlic, minced
* ¼ cup olive oil
* 2 tablespoons dried oregano
* 1 tablespoon ground cumin
* 2 teaspoons salt, or to taste
* 1 teaspoon black pepper, or to taste
* 2 bay leaves
* Optional: 1 tablespoon adobo seasoning, 1 teaspoon gochujang paste, 1-2 minced chipotle peppers in adobo sauce, 1 medium onion (sliced), fresh cilantro (chopped)

**Instructions:**

1. **Prepare the Mojo Marinade:** In a large bowl, combine sour orange juice, lime juice, orange juice, minced garlic, olive oil, dried oregano, ground cumin, salt, pepper, adobo seasoning (if using), gochujang paste (if using), and minced chipotle peppers in adobo sauce (if using). Whisk well.
2. **Marinate the Pork:** Place pork in the bowl with the marinade. Coat thoroughly. Cover and refrigerate for at least 4 hours, or overnight.
3. **Slow Cook the Pork:** Place sliced onion (if using) at the bottom of the slow cooker. Place marinated pork on top. Pour remaining marinade over the pork. Add bay leaves. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until pork is very tender.
4. **Shred the Pork:** Remove pork from the slow cooker. Shred with two forks. Discard excess fat or bone.
5. **(Optional) Return to Slow Cooker:** Return shredded pork to the slow cooker with some cooking liquid. Cook on low for 30-60 minutes to absorb flavors.
6. **Serve:** Serve hot. Garnish with fresh cilantro, if desired.

Enjoy this incredibly flavorful and easy slow cooker mojo pork! It’s a guaranteed crowd-pleaser.