Cuban-Style Slow Cooker Mojo Pork

Name: Cuban-Style Slow Cooker Mojo Pork
Total time: 380 min
Yield: 2
Ingredients: 1 (4 pound) pork butt roast; 1 ½ tsp salt; 1 tsp ground black pepper; 0.75 cup fresh orange juice; 0.5 cup fresh lime juice; 0.5 cup extra-virgin olive oil; 0.25 cup chopped cilantro; 6 cloves garlic, pressed; 2 oranges, zested; 1 lime, zested; 2 bay leaves; 2 tsp dried oregano; 1 tsp ground cumin

Experience the vibrant flavors of Cuba with this slow cooker mojo pork roast. Marinated in a zesty blend of orange, lime, and herbs, this dish delivers succulent and tender meat with a crispy exterior.

Recipe Info

Prep Time

380 min

Difficulty

Easy

Servings

Nutrition

calories314kcal

carbohydrates3g

fat27g

fiber0g

protein15g

sodium1536mg

sugar1g

Dinner Cuban Caribbean Latin

Ingredients

1 (4 pound) pork butt roast

1 ½ tsp salt

1 tsp ground black pepper

0.75 cup fresh orange juice

0.5 cup fresh lime juice

0.5 cup extra-virgin olive oil

0.25 cup chopped cilantro

6 cloves garlic, pressed

2 oranges, zested

1 lime, zested

2 bay leaves

2 tsp dried oregano

1 tsp ground cumin

Directions

Score the fat side of the pork in a crosshatch pattern, cutting about ⅛ 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.

Preheat the oven's broiler and place an oven rack about 6 inches from the heat source.

Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.