Slow Cooker Mojo Pork Recipes

SLOW COOKER CUBAN MOJO PORK

Steps:

• In a food processor or blender, combine all of the ingredients except for the pork shoulder and pulse until everything is finely chopped. If you do not have a food processor or blender, just finely chop the herbs and mince the garlic, then combine everything in a bowl and whisk together. Set aside about 1/3 cup of the mojo sauce for later and keep it in the fridge while the pork cooks.
• Place the pork shoulder in the slow cooker and pour the mojo sauce over it. Cover and cook on HIGH for 5-6 hours or on LOW for 8-10 hours.
• When the pork is fully cooked and tender, carefully transfer it to a baking sheet and bake in a 400 degree F oven for 15-20 minutes until browned on top. While doing this, you can thicken the cooking juices remaining in the slow cooked using a slurry made from 1 tablespoon of cornstarch mixed with 1 tablespoon of water, if desired. Just stir it in, cover, and cook on HIGH for 20-30 minutes while browning the pork and shredded it.
• Pull the Cuban mojo pork apart using two fork or just by chopping with a large knife a few times to break it up into tender chunks. Drizzle with reserved mojo sauce, if desired, and serve with the remaining juices from the slow cooker.

SLOW COOKER CUBAN MOJO PORK

Steps:

• In a large pot add the canola oil on medium high heat.
• Season the pork with the kosher salt and black pepper and brown the pork on all sides.
• To the slow cooker add the orange juice, lime juice, cumin, oregano, red pepper flakes, garlic and bay leaves and mix it together.
• Add the pork to the slow cooker and roll it in the mixture until it is coated well.
• Cook on low for 8 hours or on high for 6.
• When the pork is done you can serve as is with the juice on top.
• If you want a thicker sauce, 30 minutes before it is done skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water to the slow cooker and cook on high for 30 minutes.

SLOW COOKER MOJO PORK

Steps:

• Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.
• Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.
• Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.

SLOW COOKER CUBAN MOJO PORK

Steps:

• Using a paring knife, make a few slits all over the surface of the pork. (See Note 1)
• Place the pork roast in the slow cooker and add the rest of the ingredients. Make sure the pork gets coated with the marinade.
• Cover and cook on high for 5 - 6 hours or on low for 8 or until tender.
• At this point, the pork is fully cooked and can be served with the cooking juices or you can make a quick sauce (see Note 2)
• To crisp up the top, carefully remove the pork from the slow cooker and place it onto an aluminum foil lined baking sheet. Bake on a preheated 400 degrees F oven for about 15 to 20 minutes or until nicely browned.
• Remove from the oven and let it rest for 10 minutes before serving. You will be able to shred the meat with a couple of forks. Yes, it will be that tender!
• Serve with the remaining juices from the slow cooker or sauce. (See Note 2)

MOJO PORK

Steps:

• Combine pork, chicken broth, orange juice, lime juice, lemon juice, onion, jalapeno, garlic, salt, oregano, black pepper, cumin, paprika, and bay leaves in a slow cooker. Stir to combine.
• Cover and cook on Low until pork shreds easily with a fork, 8 to 10 hours.