Quick Recipe Version (TL;DR)
Quick Ingredients
- 4.5 lb pork shoulder (Boston butt), boneless or bone-in
- 1 cup sour orange juice, or 2/3 cup fresh orange juice + 1/3 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 12 garlic cloves, smashed
- 2 tsp dried oregano
- 2 tsp ground cumin
- 2 tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 2 bay leaves
- 1 large yellow onion, thinly sliced
- 1/2 cup low-sodium chicken broth or water
- Chopped cilantro and lime wedges, for serving
Do This
- 1) Blend mojo: citrus juice, olive oil, garlic, oregano, cumin, 2 tsp salt, pepper. Reserve 1/4 cup.
- 2) Marinate pork with remaining mojo (and bay leaves) 12 hours, chilled.
- 3) Slow cook: onions and broth in slow cooker; add pork and marinade. Cook LOW 8–10 hours (or HIGH 4–5) until fork-tender.
- 4) Reduce juices to 1 cup. Boil reserved mojo 1 minute. Heat broiler to High; rack 6 inches from element.
- 5) Shred pork on a sheet pan; toss with 1/2 cup reduced juices and 2 tbsp boiled mojo.
- 6) Broil 5–8 minutes until crisp at the edges; toss with more juices, adjust salt, garnish with cilantro and lime.
Why You’ll Love This Recipe
- Classic Cuban mojo flavor: bright citrus, lots of garlic, oregano, and cumin.
- Effortless slow cooker method with restaurant-quality broiled crispy edges.
- Meal-prep friendly and freezer-friendly for busy weeks.
- Perfect for rice bowls, tacos, or pressed Cuban-style sandwiches.
Grocery List
- Produce: Oranges, limes, 1 large yellow onion, 1 bunch cilantro, garlic (1 head), optional avocado and pickled red onions for bowls.
- Dairy: Swiss cheese and butter (optional, for Cuban sandwiches).
- Pantry: Pork shoulder (from meat counter), extra-virgin olive oil, ground cumin, dried oregano, bay leaves, kosher salt, black pepper, low-sodium chicken broth, rice, black beans, sandwich rolls or Cuban bread, yellow mustard, dill pickle chips.
Full Ingredients
For the Mojo Marinade
- 1 cup sour orange juice (naranja agria), or 2/3 cup fresh orange juice + 1/3 cup fresh lime juice
- 1/4 cup extra-virgin olive oil
- 12 garlic cloves, smashed to a paste
- 2 tsp dried oregano
- 2 tsp ground cumin
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 bay leaves
Pork and Slow Cooker
- 4.5 lb pork shoulder (Boston butt), boneless or bone-in, trimmed of thick rind and excess surface fat
- 1 large yellow onion, thinly sliced
- 1/2 cup low-sodium chicken broth or water
To Finish and Serve
- 1 tsp kosher salt, or to taste
- 2 tbsp chopped fresh cilantro, plus more for garnish
- Lime wedges
- For bowls (optional): 8 cups cooked white rice, 2 cups cooked black beans, avocado slices, pickled red onions
- For Cuban sandwiches (optional): 8 soft rolls or Cuban bread, 8 slices Swiss cheese (about 6 oz), 8 thin slices deli ham (about 8 oz), dill pickle chips, yellow mustard, softened butter for pressing
Step-by-Step Instructions
Step 1: Make the mojo marinade
In a blender or food processor, combine the citrus juice, olive oil, smashed garlic, oregano, cumin, 2 teaspoons kosher salt, and black pepper. Blend until smooth and fragrant. Measure out 1/4 cup of the marinade and refrigerate it separately to use later as a finishing sauce. Stir the bay leaves into the remaining marinade.
Step 2: Season and marinate the pork
Pat the pork shoulder dry. If there is a very thick cap of fat, trim it down to about 1/4 inch. Score the fat in a shallow crosshatch to help the flavors penetrate. Place the pork in a large zip-top bag or nonreactive container and pour in the marinade (with bay leaves). Seal and refrigerate for at least 2 hours, ideally 12 hours, and up to 24 hours, turning once or twice.
Step 3: Load the slow cooker
Spread the sliced onions over the bottom of the slow cooker and pour in the chicken broth. Remove the pork from the marinade, letting excess drip back into the bag. Nestle the pork on top of the onions and pour all remaining marinade from the bag over the top. Discard the bay leaves if desired, or tuck them alongside the pork.
Step 4: Slow cook until fork-tender
Cover and cook on LOW for 8 to 10 hours (or on HIGH for 4 to 5 hours), until the pork is very tender and shreds easily with two forks. The internal temperature should register 195 to 205°F in the thickest part. Transfer the pork to a rimmed sheet pan. Strain the cooking liquid into a saucepan, skim excess fat, and reduce over medium-high heat to about 1 cup. Meanwhile, bring the reserved 1/4 cup marinade to a full boil for 1 minute to make a safe finishing mojo. Preheat the oven broiler to High and position a rack about 6 inches from the heating element.
Step 5: Shred the pork
With two forks, pull the pork into large, juicy chunks and strands, discarding any large pieces of fat or gristle. Pour 1/2 cup of the reduced juices and 2 tablespoons of the boiled finishing mojo over the pork and toss to coat evenly.
Step 6: Broil to crisp the edges
Spread the pork in an even layer on the sheet pan. Broil for 5 to 8 minutes, until the top is sizzling with caramelized, crispy edges. Toss, add another splash of reduced juices if the meat looks dry, and season with a pinch of salt if needed.
Step 7: Finish and garnish
Toss in the chopped cilantro and squeeze fresh lime over the pork. Serve with remaining reduced juices and finishing mojo on the side for drizzling.
Step 8: Serve it your way
For rice bowls: Spoon pork over hot white rice with black beans, avocado, pickled red onions, cilantro, and lime wedges. For Cuban-style sandwiches: Split rolls, spread with yellow mustard, layer Swiss cheese, ham, a generous pile of mojo pork, and pickles. Butter the outsides and press on a hot griddle or in a panini press until the bread is crisp and the cheese is melted, 3 to 5 minutes.
Pro Tips
- Cannot find sour orange? Use 2 parts orange juice to 1 part lime juice for a bright, balanced mojo.
- Reserve and boil some marinade before cooking so you have a fresh, garlicky finishing sauce without food safety concerns.
- Do not skip reducing the cooking juices; it concentrates flavor and keeps the pork moist after broiling.
- Spread the pork in a thin, even layer before broiling for maximum crispy edges.
- For extra browning, preheat the sheet pan under the broiler for 3 minutes before adding the pork.
Variations
- Pressure cooker variation: Cook marinated pork with onions and 1/2 cup broth at High Pressure for 60 minutes; natural release 15 minutes. Shred and broil as directed.
- Spicy mojo: Add 1 to 2 finely chopped jalapeños or 1/2 tsp red pepper flakes to the marinade.
- Leaner cut: Use a 3 to 3.5 lb pork loin roast; cook on LOW 3 to 4 hours until 145°F, rest 10 minutes, slice or shred gently, then broil quickly. It will be less rich but still delicious.
Storage & Make-Ahead
Marinate up to 24 hours ahead. Cooked mojo pork keeps refrigerated for 4 days or frozen for up to 3 months (store with some reduced juices for best texture). Reheat gently on the stovetop with a splash of juices, or spread on a sheet pan and broil for 2 to 3 minutes to re-crisp.
Nutrition (per serving)
Approximate for pork only (1/8 of recipe): 420 calories; 28 g protein; 28 g fat; 6 g carbohydrates; 820 mg sodium. Values will vary based on cut, trimming, and added sides.
