Go Back
Cuban-Style Mojo Pulled Pork
Melissa Hart

Cuban-Style Mojo Pulled Pork

Orange, lime, garlic, cumin and oregano season pork shoulder all the way through a long untouched cook. The flavor is mojo-inspired, though the slow cooker cannot create a roasted crust. Shred the pork at dinner and moisten it with defatted citrus juices instead of carrying all the rendered fat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 boneless pork shoulder 4 pounds, cut into 4 pieces
  • 1 large onion sliced
  • 1 cup fresh orange juice
  • 1/3 cup fresh lime juice
  • 8 garlic cloves minced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves

Method
 

  1. Put the cold pork and onion in a 6-quart slow cooker.
  2. Whisk orange juice, lime juice, garlic, cumin, oregano, salt and pepper and pour over the pork.
  3. Add the bay leaves and turn the pork pieces once in the liquid.
  4. Cover and cook on low for 8 to 8 1/2 hours without lifting the lid, until the pork shreds easily.
  5. At dinner, discard bay leaves, skim the liquid, shred the pork and moisten it with the defatted juices.