Cuban Pork Recipe

Ingredients

• 1.81 kg (4 lb)pork shoulder or pork butt, bone-in or boneless
• 1½ teaspoonssalt
• 1 teaspoonground black pepper
• 180 ml (¾ cup)freshly squeezed orange juice
• 120 ml (½ cup)freshly squeezed lime juice
• Zest of 1orange
• Zest of 1lime
• 120 ml (½ cup)olive oil
• 8 clovesgarlic, finely chopped
• 2 teaspoonsdried oregano
• 2 teaspoonsground cumin
• 60 ml (¼ cup)chopped coriander, lightly packed

Instructions

1. 1

   Prepare the pork

   Use a small paring knife to make a few slits across the surface of the pork.

2. 2

   Add the ingredients

   Put the pork in the slow cooker and add all the remaining ingredients. Turn the pork so it is coated with the marinade.

3. 3

   Slow-cook the pork

   Cover and cook on high for 5–6 hours, or on low for 8 hours, until tender.

4. 4

   Choose how to serve

   The pork is now fully cooked. Serve it with the cooking juices, or make a quick sauce as described in Note 2.

5. 5

   Brown the top

   To crisp the top, carefully transfer the pork to a baking sheet lined with aluminium foil. Bake in a preheated 200°C (400°F) oven for about 15–20 minutes, until nicely browned.

6. 6

   Rest and shred

   Take the pork out of the oven and leave it to rest for 10 minutes. Shred the tender meat with a couple of forks.

7. 7

   Serve with juices

   Serve with the remaining slow-cooker juices or with the sauce, as described in Note 2.

What is Cuban mojo pork?

Mojo is a citrus-and-garlic marinade associated with Cuban cooking, often flavoured with herbs and spices. In this version, pork shoulder cooks slowly in orange and lime juice, garlic, oregano, cumin and coriander.

The low, slow cooking makes the shoulder easy to shred, while a short stint in a hot oven browns the outside. The combination gives the meat both a juicy interior and a more textured top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 1g protein, 5g carbs, 14g fat.

The pork provides most of the protein and fat, while the orange and lime juices contribute the carbohydrates. Serve it with vegetables and a measured portion of rice or beans to round out the plate.

The citrus and seasoning

Fresh juice: Orange brings sweetness and lime adds a sharper note. Their zest contributes fragrant citrus flavour to the marinade.

Garlic and spices: Finely chopped garlic, oregano and cumin season the pork as it cooks. Salt and pepper provide the basic seasoning, while coriander adds a fresh herbal note.

Getting the marinade onto the pork

Surface slits: A few shallow cuts give the marinade more places to contact the meat. Coat the pork well after adding the ingredients to the slow cooker.

Even coating: Turn the joint in the liquid so its surface is covered. The recipe cooks the pork directly with the marinade rather than asking you to marinate it in advance.

How to tell when it is tender

Fork test: The pork is ready when it is tender enough to shred with forks. If it still resists, continue cooking until it reaches that texture.

Cooking options: The method gives a high setting of 5–6 hours or a low setting of 8 hours. Keep the lid on while it cooks, and check tenderness before moving on to the browning step.

Why finish it in the oven?

Oven browning: The slow cooker makes the pork tender but does not brown its surface. Transferring it to a foil-lined tray and baking at 200°C for 15–20 minutes adds colour and a crisper top.

Resting: Leave the pork to rest for 10 minutes after baking, then shred it. This also gives you a moment to gather the cooking juices for serving.

Serving the pork

Juices: Spoon the slow-cooker juices over the shredded meat for a simple finish, or use them to make the quick sauce mentioned in the recipe notes.

On the plate: Serve alongside rice, beans or vegetables for a more complete meal. Keep some of the citrusy juices on hand so diners can add more as they like.

Recipe notes & tips

• Use a slow cooker large enough to hold the pork without forcing the lid up.
• Make the surface slits shallow and spread them around the joint.
• Turn the pork in the marinade so it is coated before cooking.
• Check the meat for easy shredding before transferring it to the oven.
• Line the baking sheet with foil to make handling the cooked pork easier.
• Keep the cooking juices to spoon over the shredded meat.

Variations

• More lime: Add extra lime juice for a sharper citrus note.
• Fresh oregano: Use fresh oregano in place of dried, adjusting the amount to taste.
• Extra garlic: Add more finely chopped garlic for a stronger savoury flavour.
• Coriander finish: Scatter fresh chopped coriander over the pork just before serving.
• Crispier pieces: Spread some shredded pork on the lined tray and brown it briefly in the oven.

Common mistakes to avoid

• Skipping the slits: Make a few cuts over the pork so the marinade can coat more of its surface.
• Leaving the meat uncoated: Turn it in the slow cooker so the citrus and seasonings cover the pork.
• Opening the lid repeatedly: Keep it covered during cooking and check tenderness near the end.
• Browning too early: Wait until the pork is tender before moving it to the oven.
• Shredding straight away: Rest the pork for 10 minutes after baking before pulling it apart.

How to store

Refrigerate leftover pork with some of its juices in a covered container and use within 3–4 days. Reheat gently in a covered pan or microwave until hot, adding a little reserved juice if needed.

Frequently asked questions