Are you in the mood for something delicious, new, and unique? Then look no further and try this recipe for Cuban Mojo Pork!

I recently stumbled upon Kathy McDaniel’s blog at lemonblossoms.com and found her delicious recipe for Slow Cooker Cuban Mojo Pork.  The delicious marinade in this recipe calls for fresh and simple ingredients that are full of flavor. Marinating the pork overnight and slowly cooking it all day is the key to making the pork super tender and juicy.

Cuban Mojo Pork pairs nicely with rice, black beans, fried plantains, and is perfect for making Cuban Pork Sandwiches. You can also use the leftover pork to make quesadillas, enchiladas, or even add it to a big pot of Cajun jambalaya.

Let’s get to cookin’! Here’s what you’ll need…

Ingredients:

• Zest of 1 orange
• Zest of 1 lime
• ¾ cup freshly squeezed orange juice (juice of 2 oranges)
• ½ cup of freshly squeezed lime juice (juice of 2-3 limes)
• ½ cup olive oil
• 8 cloves garlic, minced
• 2 tsp. dried oregano
• 2 tsp. ground cumin
• 2 tsp. salt
• 1 tsp. pepper
• ¼ cup fresh cilantro, chopped
• 1 (4 lb.) pork shoulder or pork butt, bone-in or boneless
• 1-gallon plastic storage bag

Instructions:

The Day Before

1. In a medium bowl, mix together orange zest, lime zest, orange juice, lime juice, olive oil, garlic, oregano, cumin, salt, pepper, and cilantro until well combined. Set aside.

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2. Using a paring knife, make a few slits all over the surface of the pork.

3. In a gallon storage plastic bag, add the pork and the marinade. Seal the bag closed with as little air as possible. Toss the bag around a few times to completely cover all of the pork with the marinade. Store in refrigerator to allow the pork to marinade overnight, or for at least 4 hours.

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Cooking Day

1. Take the pork out of the plastic storage bag and place into the slow cooker. Also pour the marinade over the pork and into the slow cooker.

2. Cover and cook on high for 5-6 hours or on low for 8 hours, or until tender. Half way through the cooking time, flip the pork to let the top half continue cooking in the marinade mixture.

3. Once the pork is done cooking, carefully remove the pork from the slow cooker onto a cutting board and lightly shred the pork with two forks, or you can shred the pork while still in the slow cooker as well.

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4. Serve with the remaining juices from the slow cooker and enjoy!

Tips

1. If you’d like to give the pork a nice charred crispy crust after the pork is slow cooked carefully remove the pork from the slow cooker and place it onto an aluminum foil lined baking sheet. Bake in a preheated 400 degrees F oven for 15-20 minutes or until nicely browned.

2. Serve the pork with the juices from the slow cooker, or make a sauce. To make a sauce, in a small bowl mix together 1 tbsp. of cornstarch with 1 tbsp. cold water until well combined and the cornstarch is dissolved. Add the cornstarch mixture to the pork juice in the slow cooker and stir. Allow the sauce to cook on high for about 15-20 minutes as it will thicken slightly.