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Slow-Cooker Cuban Pork
A recipe for slow-cooker Cuban pork. It is made with pork marinated and cooked with orange, lemon, lime, garlic, and onions. Served with mojo sauce.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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3/4
cup
olive oil
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1/2
cup
fresh-squeezed orange juice
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1/4
cup
fresh-squeezed lime juice
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1/4
cup
fresh-squeezed lemon juice
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1/2
cup
chopped onion
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10
garlic cloves
chopped
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1/2
teaspoon
dried oregano
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1
teaspoon
ground cumin
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1
teaspoon
salt
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1/2
teaspoon
pepper
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3
pound
pork butt
Boston butt
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Place all ingredients except pork into a blender and blend on high to liquify and make the marinade.
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Pour marinade in a large plastic zip-top bag.
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Pierce the pork on all sides many times with a knife. Add pork to the bag and seal. Marinate overnight in the refrigerator.
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Put pork and marinade in a slow-cooker. Cook on low for 8 hours.
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Remove pork and use two forks to shred meat. Discard fat.
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Pour liquid into a gravy separator. Let sit for 5 minutes. It will separate into 3 layers; oil on top, white middle, and light brown bottom.
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Pour the light brown liquid into a sauce pan. Discard remaining liquid.
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Boil the liquid for 10 minutes to reduce and concentrate flavors to make a mojo sauce.
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Serve pork with mojo sauce. Alternatively, serve as a sandwich with mojo as a dipping sauce (Cuban bread recommended).
Time stated does not include marinating overnight.