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Slow-Cooker Cuban Pork | Magnolia Days

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.
Course Main Dish
Cuisine Cuban
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Renee


  • 3/4 cup olive oil
  • 1/2 cup fresh-squeezed orange juice
  • 1/4 cup fresh-squeezed lime juice
  • 1/4 cup fresh-squeezed lemon juice
  • 1/2 cup chopped onion
  • 10 garlic cloves chopped
  • 1/2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pound pork butt Boston butt


  1. Place all ingredients except pork into a blender and blend on high to liquify and make the marinade.
  2. Pour marinade in a large plastic zip-top bag.
  3. Pierce the pork on all sides many times with a knife. Add pork to the bag and seal. Marinate overnight in the refrigerator.
  4. Put pork and marinade in a slow-cooker. Cook on low for 8 hours.
  5. Remove pork and use two forks to shred meat. Discard fat.
  6. 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.
  7. Pour the light brown liquid into a sauce pan. Discard remaining liquid.
  8. Boil the liquid for 10 minutes to reduce and concentrate flavors to make a mojo sauce.
  9. Serve pork with mojo sauce. Alternatively, serve as a sandwich with mojo as a dipping sauce (Cuban bread recommended).

Recipe Notes

Time stated does not include marinating overnight.