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If you love bold, citrusy flavors and fall-apart tender pork, this Slow Cooker Cuban Mojo Pork Roast is about to become your new favorite meal! Made with fresh orange and lime juice, garlic, and warm spices, this Cuban-style pork is juicy, flavorful, and incredibly easy to make. Whether you serve it with rice and beans, tuck it into tacos, or pile it onto a sandwich, this recipe is a guaranteed crowd-pleaser!
If you’ve ever had Cuban-style Mojo Pork (Lechón Asado), you know it’s a game-changer—juicy, tender, and bursting with citrusy, garlicky goodness. The best part? This version is made right in the slow cooker, so all that flavor soaks into the meat while you go about your day. Whether you’re serving it with black beans and rice, stuffing it into tacos, or piling it onto a sandwich, this pork roast is about to become a household favorite!
Living in Tampa Bay, I’ve been surrounded by Cuban flavors for as long as I can remember. From the little hole-in-the-wall cafés serving up perfectly roasted pork to the aroma of mojo-marinated meats sizzling away at family gatherings, this dish has become one of my favorites. It’s the perfect blend of bright citrus, warm spices, and slow-cooked goodness—and best of all, it couldn’t be easier to make!
And because I love a good shortcut, I’ll walk you through some make-ahead tips, storage tricks, and even a crispy finish option that takes this dish to the next level!
Nikki’s Recipe Rundown
- Taste: Bright, garlicky, and citrusy with just the right balance of savory and tangy—exactly what makes Cuban mojo pork so irresistible!
- Texture: Fall-apart tender with the option to crisp it up for those delicious golden-brown edges.
- Ease: Super simple! The slow cooker does all the heavy lifting while you sit back and let the flavors do their thing.
- Pros: Simple prep, big bold flavors, and plenty of ways to serve it—tacos, rice bowls, sandwiches, you name it!
- Considerations: If you have time, marinating overnight takes the flavor up a notch, but it’s still amazing if you go straight to cooking.
- Repeat Worthy? 100% yes! This is the kind of recipe you’ll make once and immediately add to your regular rotation.
Crock Pot Mojo Pork Recipe Ingredients
- Pork Roast: Boston butt or pork shoulder works best since they’re marbled with just the right amount of fat for juicy, tender meat. You can use boneless or bone it.
- Olive Oil: Helps carry all those flavors through the marinade and keeps the pork beautifully tender.
- Citrus: Fresh orange and lime juice are key! They add that signature bright, tangy mojo flavor. Don’t skip the zest—it packs in even more citrusy goodness.
- Garlic: The more, the better! Minced fresh garlic gives the best flavor, but jarred works in a pinch.
- Spices & Herbs: Cumin and oregano bring warm, earthy depth, while a pinch of red pepper flakes adds a little heat (totally optional).
- Bay Leaves: Toss them in whole and let them do their thing while the pork slow cooks. Just remember to fish them out before serving!
How to Make Cuban Mojo Pork in the Slow Cooker
Step 1: Prepare the Mojo Sauce
In the bottom of your slow cooker, add olive oil, orange zest and juice, lime zest and juice, garlic, cumin, oregano, and red pepper flakes.
Whisk it all together. This zesty sauce is the secret to a flavorful roast!
Step 2: Add the Pork
Place your pork roast in the slow cooker.
Then, roll it around in the marinade until it’s fully coated.
Add the bay leaves and one of the juiced orange halves to the slow cooker for extra flavor.
Pro Tip: If you have time, let the pork marinate in the fridge for 2-3 hours or overnight. Doing.Just bring it to room temperature before starting to cook.
Step 3: Cook the Pork
Cover your slow cooker and cook on low for 8-10 hours or high for 5-6 hours. You’ll know it’s done when the pork is so tender it shreds easily with a fork. Once cooked, discard the orange halves and bay leaves.
Step 4: Optional – Crisp the Pork
For crispy edges, transfer the pork to a baking sheet lined with aluminum foil. Shred it into chunks or bite-sized pieces.
Then, broil for 5-10 minutes, watching closely so it doesn’t burn.
Want to leave the pork whole? Bake it at 400°F for 15-20 minutes to get a beautifully browned crust.
Step 5: Thicken the Sauce (Optional)
While the pork crisps, whisk together ¼ cup of water and 2 tablespoons of cornstarch to make a slurry. Pour it into the slow cooker juices and stir well. Let the sauce thicken for 20-30 minutes on the slow cooker’s “warm” setting.
Step 6: Serve and Enjoy!
Drizzle the thickened sauce over your tender Mojo Pork or serve it on the side. Pair it with rice, beans, or tortillas for an easy and delicious meal!
Recipe Tips For Cuban Pork in Slow Cooker
- Save the Juices: Don’t toss out the cooking liquid! Drizzle it over the pork to keep it juicy or thicken it into a sauce with a quick cornstarch slurry.
- Marinate for Maximum Flavor: If you have time, let the pork sit in the mojo marinade for a few hours or overnight—it makes a big difference! Just take it out 30 minutes before cooking so it’s not ice cold.
- Use Fresh Citrus: Bottled juice won’t give you the same bright, fresh flavor. Take the extra minute to zest and juice your oranges and limes! This takes the place of sour oranges used in an authentic mojo sauce.
- Low and Slow is Best: Cooking on low for 8-10 hours gives you the most tender, fall-apart pork. High works too, but if you have the time, go low!
- Crispy Bits Make It Even Better: After shredding, pop the pork under the broiler for 5-10 minutes to get those golden, crispy edges—totally worth it!
Mojo Pork Recipe FAQs
No! The slow cooker does all the work, and you’ll still get incredible flavor. Many times I will recommend it, but for this recipe you are marinating the pork as you cook it. If you want crispy edges, just broil the shredded pork for a few minutes after cooking.
Cuban mojo (pronounced “MOH-ho”) is a bright, garlicky citrus marinade that gives dishes like Mojo Pork their signature flavor. Traditionally made with sour orange juice, garlic, olive oil, cumin, and oregano, it’s the perfect balance of tangy, savory, and slightly earthy flavors.
In Cuban cooking, mojo is used to marinate pork, chicken, and even seafood—or drizzled over yuca, plantains, and vegetables for an extra burst of flavor.
Sour oranges, also known as bitter oranges or Seville oranges, have a tangy, slightly bitter flavor that’s commonly used in authentic Cuban mojo marinade. They’re less sweet than regular oranges and add a bold citrus punch to dishes like mojo pork.
Do you need them? Not necessarily! Since sour oranges can be hard to find, a mix of fresh orange juice and lime juice gives you a similar balance of sweetness and acidity. That’s why this recipe calls for both—so you get that signature mojo flavor without the hassle of hunting down specialty citrus!
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What to Serve with Slow Cooker Cuban Mojo Pork Roast Recipe
When it comes to serving Slow Cooker Mojo Pork, you’ve got plenty of delicious options! The classic way to enjoy it is with black beans and rice, and my Cuban Black Beans recipe is the perfect match—packed with flavor and so easy to make. Add a side of Easy Arroz Amarillo and Sweet Fried Plantains for that irresistible caramelized sweetness, and you’ve got a meal that tastes straight out of a Cuban restaurant.
If you want to keep things fresh and light, a simple Ensalada 1905 adds a bright, tangy contrast to the rich pork. And of course, if you’re in the mood for sandwiches, pile the shredded pork onto Cuban bread with Swiss cheese, pickles, and mustard for the ultimate homemade Cuban sandwich. However you serve it, one thing’s for sure—this pork is so good, you’ll be looking for any excuse to make it again!
Storage, Make-Ahead, and Freezing Instructions
Make Ahead: Marinate the pork up to 24 hours in advance for extra flavor. You can add it all to the slow cooker, cover and refrigerate. Remove and let sit on the counter for about 30 minutes before cooking.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat with a little sauce to keep it juicy.
Freezing: Freeze shredded pork in portioned bags for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Mojo Pork
Stovetop (Best for Flavor & Texture):
Add pork to a skillet over medium heat with a splash of the cooking juices or a little broth. Stir occasionally until heated through. For crispy edges, let it cook undisturbed for a couple of minutes before stirring.
Oven (Great for Larger Batches):
Preheat oven to 325°F. Spread pork in a baking dish, add a bit of the cooking juices, and cover with foil. Bake for 15-20 minutes or until warmed through. Remove foil for the last few minutes if you want crispy bits.
Microwave (Quick & Easy):
Place pork in a microwave-safe dish with a little cooking liquid. Cover with a damp paper towel and heat in 30-second intervals, stirring in between, until hot.
Air Fryer (For Extra Crispiness):
Set air fryer to 350°F and heat pork for 3-5 minutes, shaking the basket halfway through. This method works great if you love crispy edges!
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Slow Cooker Cuban Mojo Pork
Ingredients
- 4 pound boston butt or pork shoulder, (boneless or bone in)
Mojo Sauce / Marinade
- 2 tablespoons olive oil or avocado oil
- 1 – 2 teaspoons kosher salt, (or to taste)
- ½ teaspoons black pepper
- 1 orange zest, (zest 1 orange before juicing and keep one of the halved juice oranges to place in with the roast while cooking)
- ¾ cup orange juice
- 1 lime zest, (zest 1 lime before juicing)
- ½ cup lime juice
- 6-8 cloves garlic, minced (6-8 teaspoons minced garlic)
- ½ – 1 teaspoons cumin
- ½ – 1 teaspoons oregano
- ¼ teaspoons red pepper flakes, (optional)
- 2 bay leaves
Cornstarch Slurry to Thicken Sauce
- ¼ cup water
- 2 tbsp cornstarch, to thicken sauce after cooking, if desired
Instructions
Marinade / Mojo Sauce
- In the bottom of the slow cooker, add the olive or avocado oil, orange zest, orange juice, lime zest, lime juice, garlic, cumin, oregano, red pepper flakes and whisk together.2 tablespoons olive oil or avocado oil, 1 – 2 teaspoons kosher salt, ½ teaspoons black pepper, 1 orange zest, ¾ cup orange juice, 1 lime zest, ½ cup lime juice, 6-8 cloves garlic, ½ – 1 teaspoons cumin, ½ – 1 teaspoons oregano, 1/4 teaspoons red pepper flakes
- Add the pork roast to the slow cooker and roll in the marinade to coat all sides. Add in the bay leaves and 1 of the halved juiced oranges peels to the slow cooker. See note below to marinate or make ahead*2 bay leaves, 4 pound boston butt or pork shoulder
Cook Mojo Pork Roast
- Cover and cook on low for 8-10 or on high for 5 – 6 hours or until fork tender and will shred easily. Remove orange halves and bay leaves and discard.
To Crisp the Roast
- To crisp up, carefully remove the pork from the slow cooker and place it onto an aluminum foil-lined baking sheet. Shred or cut into chunks or bite sized pieces and broil for 5 to 10 minutes. If you would like to leave the roast whole you can bake in a preheated 400℉ oven for about 15 to 20 minutes or until nicely browned.
To Thicken the Sauce
- While crisping the pork roast. Take 1/4 cup of water and 2 tablespoons of cornstarch and whisk together. Pour cornstarch slurry into the juices in the slow cooker and whisk to combine. Let it thicken for 20-30 minutes.¼ cup water, 2 tbsp cornstarch
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Notes
How to Reheat Mojo Pork
Stovetop (Best for Flavor & Texture):Add pork to a skillet over medium heat with a splash of the cooking juices or a little broth. Stir occasionally until heated through. For crispy edges, let it cook undisturbed for a couple of minutes before stirring. Oven (Great for Larger Batches):
Preheat oven to 325°F. Spread pork in a baking dish, add a bit of the cooking juices, and cover with foil. Bake for 15-20 minutes or until warmed through. Remove foil for the last few minutes if you want crispy bits. Microwave (Quick & Easy):
Place pork in a microwave-safe dish with a little cooking liquid. Cover with a damp paper towel and heat in 30-second intervals, stirring in between, until hot. Air Fryer (For Extra Crispiness):
Set air fryer to 350°F and heat pork for 3-5 minutes, shaking the basket halfway through. This method works great if you love crispy edges!
Storage, Make-Ahead, and Freezing Instructions
- Make Ahead: Marinate the pork up to 24 hours in advance for extra flavor. You can add it all to the slow cooker, cover and refrigerate. Remove and let sit on the counter for about 30 minutes before cooking.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat with a little sauce to keep it juicy.
- Freezing: Freeze shredded pork in portioned bags for up to 3 months. Thaw overnight in the fridge before reheating
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
This recipe was orginally posted on February 24, 2018 and was updated on February 17, 2025 with updated step by step photos.
Do I buy a boneless or bone in roast??
Thank you
You can use either. Hope you enjoy!
It was good use of a pork shoulder but I felt like it was missing the Cuban “punch”. Add some bbq sauce and it was like pulled pork. Fresh squeezed limes just before serving seemed to save it. I served alongside cockney lime rice. Good combo, would do again but need to figure out why it was bland. Anyone feel the same way or have any suggestions?
Did you make sure the roast was sitting in the juices? That is really important. You could also marinate it overnight before cooking the next day for extra flavor.
So easy and delicious! I added some extra orange juice because I was concerned I didn’t have enough liquid to cover the meat. The meat was very tender and not overly spiced or salty.
I am so very glad you enjoyed it! It’s one of my favorite ways to make a pork roast! Thank you for stopping in to say hello!
For mojo marinade I was taught to use 2 to 1 ratio of orange juice to lime juice has that changed?
Thanks Katherine
This is how I have always made the slow cooker version. Perhaps if you were using sour oranges yes. Feel free to adjust it to your taste! Enjoy!
I’m Cuban and love this – The perfect Cuban dish!!! Some black beans, white rice and plantains. Sangria and Flan for dessert!!! Yum, yum
Best compliment I could receive! Thank you so much! You have the perfect meal planned out! I am all in!
This recipe sounds amazing! I plan to cook this for a group of friends but I have an eater who cannot eat pork for religious reasons. What other type of meat would you suggest substituting for the pork and how long should I slow cook it for?
I think it would be great with chicken. I need to give it a try. I have made something similar with a whole chicken but I bake it. If you want to try bone in chicken Cook on high 2 to 3 hours or low 4 to 6 hours.
I like to marinate my meat a day prior to soak the flavor and it cuts in the preparation having the mojo already made, also I’m using a pork loin. Should I make any changes to your recipe?
When slow cooking a loin, I usually cook about 6 to 6 1/2 hours.
I’ve made this many times over the past few years & it is always delicious! I don’t really measure the ingredients & the crushed red pepper flakes give it a “just right” kick! Easy & house smells fantasic!
Thank you Gil! When I started blogging it forced me to start measuring things more often so I could share the recipes. A little of this and that lol!
I made this roast as a trial run for a family gathering later this summer. We made wraps out of it using flour tortillas. It was terrific!!! Definitely a keeper!!!
I am so glad you liked it! Adding these to wraps sounds like a perfect way to enjoy this! Thank you so much Christina. I hope your family gathering turns out wonderfully!
I’m going to try this with my pork tenderloins tomorrow!!
That sounds delicious! Please let me know how it goes!
Hi . I made the mojo pork in my very first ever use of a slow cooker. While the flavors of the marinade were great, the liquid didn’t cover all the meat and so it was rather bland when I served it. I don’t have the option of using a smaller size container. Would it work to double the marinade ingredients so that the meat is fully immersed in the liquid while it’s cooking. Thank you. My husband is Cuban and I was hoping to surprise him…
Giuliana, I would give that a try. You will have extra sauce then too! Please let me know how it goes. I would love to hear back!
That looks so flavorful and absolutely delicious! Save two servings for me next time.
Thank you so much Carlee! Sure thing! I’ll wrap you up a plate!
I have a bottle of mojo marinade, made by
Badia, I’m going to try this roast using that. I have never used it before. We visited Ybor City a few years ago and enjoyed it.
How did you like the mojo marinade? I have not used it before. So much delicious food and fun in Ybor City. We love to go down and have lunch every once in a while!
We were at the Columbia a few weeks ago for the 1905 Salad. I wish someone could duplicate that dressing! It just can’t be done! Trying your slow cooker pork recipe this week. Can I freeze leftovers for future Cuban sandwiches do you think?
Hi Kathy! Thanks for stopping by! Yes you can freeze the cooked meat. I let it cool and wrap with freezer quality plastic wrap and store in a freezer bag for up to 2 to 3 months. I need to post the recipe I have for their salad dressing. I make that salad often and it is delicious. My mom, sister, daughter and I love to have lunch at the Columbia.
Hey, the 1905 salad dressing is being sold at some Publix markets now!
Yes. I have bought it when in a pinch for time. But I really do like it homemade better!
We lived in Tampa for 10yrs. The food was so good! At the Columbia I ordered the gazpacho soup made table side! The 1905 salad too!
Love Columbia! I have the recipe for 1905 Salad here on the blog! It’s the best!
Lovely and vibrant! Totally making this for my family. Hope it will turn out great.
I love the smell of this cooking. It’s an amazing way to come home from work to a home cooked meal.
Oh I agree! It makes the whole house smell divine! And not having a meal ready when you get home is the best!
I do not use my slow cooker enough! This looks awesome!
Thank you so much! We love the flavor in this one! I use mine a lot! Now that I have a multi cooker I use it even more. It will sauté, bake, is a rice cooker and slow cooks! Love it!
I was wondering if a larger crock pot will still work? I don’t have a small one only a larger one.
Sorry I wasn’t specific enough. Will a larger crock pot still work if I don’t want to get a larger roast.
Yes a larger one will work as well!
I haven’t had mojo pork in a while but this has me wanting to change that ASAP!
This one is easy to make too! I hope you make it soon! 🙂
I love anything pork so I’m looking forward to trying your mojo pork sometime soon! It sounds perfect for a busy weekday night.
If you are a pork lover, then you will love this one! It is perfect to come home to a meal already ready!