Description
A tender, juicy, and flavorful weeknight meal made by slow-cooking pork shoulder in a vibrant sour orange and garlic mojo sauce. This hands-off recipe is perfect for meal prep and delivers authentic Cuban flavors with minimal effort.
Ingredients
Scale
- 3–4 pounds boneless pork shoulder (Boston butt)
- 1 cup sour orange juice (or 3/4 cup fresh orange juice mixed with 1/4 cup fresh lime juice)
- 1 whole head fresh garlic (about 20 cloves), minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mediterranean style)
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon kosher salt
- 1/2 cup dry white wine (or extra chicken broth/orange juice)
- 2 tablespoons vegetable oil
- Zest of 1 orange
- Optional: 1/2 onion, quartered
- Optional: Fresh cilantro sprigs
Instructions
- Prep the pork: Pat the pork shoulder dry with paper towels. If the piece is very large, cut it into two or three large chunks to fit your slow cooker.
- Make the mojo marinade: In a large bowl, whisk together the orange juice (and lime juice if using), minced garlic, cumin, oregano, black pepper, salt, white wine, vegetable oil, and orange zest until the salt dissolves.
- Coat the meat: Place the pork in the slow cooker. Pour the mojo sauce over the meat, rubbing it in to coat all sides. Add optional aromatics like onion or cilantro if desired.
- Cook: Cover and cook on LOW for 6-8 hours. Do not open the lid frequently to maintain heat. The pork is done when it is fork-tender and easily shreds.
- Shred the pork: Remove the pork from the slow cooker and let it rest for 5 minutes. Shred the meat using two forks, discarding any large bones or gristle.
- Combine and serve: Return the shredded pork to the slow cooker and stir it into the cooking juices to coat. Taste and adjust seasoning if needed. Serve immediately or keep warm.
Notes
[‘Do not use lean pork loin as it will become dry; pork shoulder is essential for moisture.’, ‘Fresh garlic is non-negotiable for authentic flavor; avoid jarred garlic.’, “If you don’t have sour oranges, the orange/lime juice mix is the best substitute.”, ‘The sauce thickens in the fridge; add a splash of water or broth when reheating.’, ‘This recipe freezes well for up to 3 months.’]
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: Cuban
Nutrition
- Serving Size: Shredded pork with s
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 20
- Saturated Fat: 6
- Carbohydrates: 8
- Fiber: 1
- Protein: 30
Keywords: slow cooker, cuban food, mojo pork, pork shoulder, weeknight dinner, meal prep, easy recipes, gluten-free