Slow Cooker Cuban Mojo Pork

Ingredients

• 1.36 kg (3 lb)pork shoulder
• 6garlic cloves, minced
• 2.5 ml (1/2 tsp)salt
• 1.25 ml (1/4 tsp)dried oregano
• 0.6 ml (1/8 tsp)ground black pepper
• 60 ml (1/4 cup)orange juice (from about 1/2 a large orange)
• 60 ml (1/4 cup)lime juice (from about 1 large lime)
• 5 ml (1 tsp)cornflour
• 5 ml (1 tsp)water

Instructions

1. 1

   Add the ingredients

   Put the pork shoulder, garlic, salt, oregano, black pepper, orange juice and lime juice into the slow cooker. Leave out the cornflour and water for now.

2. 2

   Cook the pork

   Cover and cook on the low setting for 8–10 hours.

3. 3

   Shred the meat

   When the pork is tender, and about 30 minutes before serving, take it out of the slow cooker. Pull it apart with two forks.

4. 4

   Mix the thickener

   Stir 5 ml (1 tsp) cornflour with 5 ml (1 tsp) water until smooth. Add the mixture to the slow cooker and stir it in.

5. 5

   Finish the sauce

   Return the shredded pork to the slow cooker and cook for another 30 minutes, until the sauce thickens.

6. 6

   Serve the pork

   Serve with black beans and rice.

What is Cuban mojo pork?

Mojo is a citrus-and-garlic flavouring associated with Cuban cooking, often used with pork. Here, orange and lime juice bring brightness to the slow-cooked meat, while garlic and oregano add savoury depth.

The slow cooker makes this version straightforward: the pork cooks until tender, then goes back into the cooker so it can take on the thickened cooking juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 43g protein, 2g carbs, 34g fat.

Pork shoulder supplies most of the protein and fat, while the orange and lime juice contribute a small amount of carbohydrate. Serve a moderate portion of pork with black beans and rice for a plate that includes fibre-rich carbohydrates alongside the meat.

Why use pork shoulder?

Pork shoulder is well suited to a long, gentle cook, which gives the connective tissue time to soften and makes the meat easy to pull apart. Keep the joint in one piece while it cooks so it stays surrounded by the citrus juices.

The recipe specifies a 1.36 kg (3 lb) shoulder. A differently sized piece may need a different cooking time, so use tenderness as the cue before shredding.

The citrus and seasoning

Orange juice: it adds a mellow, fruity note to the cooking liquid.

Lime juice: its sharper flavour balances the richness of the pork.

Garlic and oregano: these give the sauce its savoury, aromatic base. Mince the garlic so it disperses through the juices.

Shredding and thickening

Tenderness first: take the pork out only when it pulls apart readily with two forks. If it resists, return it to the cooker and allow more time.

Smooth slurry: mix the cornflour with the water before adding it to the hot liquid. Stir it in well to avoid lumps, then cook with the shredded pork for the final 30 minutes.

Timing and texture

The stated low setting cook is 8–10 hours, followed by a further 30 minutes after shredding. Slow cookers vary, so check the pork for tenderness rather than relying on the clock alone.

The finished meat should be easy to pull into strands, with enough thickened sauce to coat it. If the sauce still seems thin at the end, give it more time to cook.

What to serve with it

Black beans and rice are the suggested sides and make this a filling plate. Spoon some of the citrus sauce over the pork and rice when serving.

For a fresher contrast, serve with a crisp salad or sliced vegetables. These are serving ideas rather than additions to the slow-cooker recipe.

Recipe notes & tips

• Trim away any especially thick, hard pieces of surface fat before cooking if you prefer a less fatty result.
• Mince the garlic finely so its flavour spreads through the cooking liquid.
• Use the low setting for the stated 8–10 hours, checking that the pork pulls apart easily before moving on.
• Whisk the cornflour and water until completely smooth before adding the mixture to the cooker.
• Return the shredded pork to the sauce for the full final 30 minutes so it can take on the citrus flavour.

Variations

• More garlic: add extra minced garlic for a stronger savoury flavour.
• Extra citrus: finish with a little fresh lime juice at the table for a brighter taste.
• Milder citrus: use less lime juice and replace it with orange juice.
• Spicy finish: serve with sliced chilli or a hot sauce at the table.
• Fresh garnish: scatter chopped coriander over the pork just before serving.

Common mistakes to avoid

• Shredding too soon: if the pork resists the forks, return it to the cooker until it is tender.
• Adding dry cornflour: mix it with the water first so it blends smoothly into the sauce.
• Skipping the final cook: give the shredded pork 30 minutes in the thickening sauce to bring the dish together.
• Overcooking the sauce uncovered: keep the slow cooker covered during the stated cooking stages.
• Expecting a fixed finish time: slow cookers vary, so judge the pork by how easily it pulls apart.

How to store

Refrigerate leftover pork and sauce in a covered container for up to 3 days. Reheat until piping hot, adding a splash of water if the sauce has thickened too much in the fridge.

Frequently asked questions