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A plate with a serving of Mojo, pork, black beans, and rice.
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5 from 18 votes

Slow Cooker Cuban Mojo Pork

This Slow Cooker Mojo Pork Roast is tender, juicy, and packed with bold Cuban flavors! Marinated in a zesty blend of fresh orange and lime juice, garlic, and warm spices, the pork slow cooks until it’s fall-apart delicious. Serve it with black beans and rice, tuck it into tacos, or pile it onto a sandwich—this versatile dish is perfect for an easy weeknight dinner or meal prep!
Author: Nikki Lee
Servings: 12 servings
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes

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

Notes

For Even More Flavor or to Make Ahead: After making the marinade, cover and marinate for 2-3 hours or overnight in the refrigerator. Then, remove it from the fridge and let it sit on the counter for 30 minutes. Then, spoon marinade over all the sides of the pork roast and proceed with cooking.
Adding Cilantro to Marinade: Some people like cilantro in their marinade for this dish. You can take all the marinade ingredients (except the bay leaves) and pulse them in a blender or food processor with 1/4 cup cilantro.

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

Serving: 11 serving | Calories: 476kcal | Carbohydrates: 5g | Protein: 38g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Cholesterol: 140mg | Sodium: 553mg | Fiber: 1g | Sugar: 2g

Find it online:

www.soulfullymade.com/slow-cooker-cuban-mojo-pork/