Pork roast is slowly cooked in a vibrant mojo sauce made with garlic, citrus, cumin, and olive oil. Mojo is a classic Cuban vinaigrette that brings bold flavor to this simple shredded pork. Served over rice, it makes a perfect, satisfying meal.
A few weeks ago my husband and I spent our anniversary weekend at a home show in Southern Utah. While there we discovered a charming food trailer that we just had to try. The menu was full of tempting choices, but when I saw a Cuban pork sandwich I had to order it. Cuban pork sandwiches can be hard to find where we live, and this one was unforgettable—an explosion of flavor from the first bite. I spent the next week dreaming about it and decided to recreate the dish at home.
What is Mojo Sauce?
Mojo is the signature sauce that gives Cuban-style pork its distinctive taste. Traditionally made with the juice of bitter oranges, mojo is a zesty vinaigrette combining citrus, garlic, and herbs. Because bitter oranges are difficult to source in the U.S., most home cooks substitute a mix of regular orange and lime juice to recreate that bright, tangy profile.
There are several authentic ways to prepare Cuban pork—from oven roasting to slow cooking. For this recipe I use a slow cooker for convenience and deep, melt-in-your-mouth results.
How to Cook Cuban-Style Roast Pork
Place one pork shoulder roast (bone-in or boneless, about 4 pounds) in the slow cooker. Smaller roasts such as those from warehouse stores also work well.
TIP: You can mix the mojo ingredients separately and pour them over the pork, but I often combine everything directly in the slow cooker to save dishes.
Sprinkle the roast with 1½ teaspoons salt, 1 teaspoon coarse black pepper, 2 teaspoons dried oregano, 2 teaspoons ground cumin, and add 8 cloves of finely chopped garlic for a robust, garlicky base.
Add the zest of one orange and one lime to brighten the sauce and contribute authentic citrus notes. This zest adds both color and aroma that characterize Cuban flavors.
Pour in 3/4 cup freshly squeezed orange juice, 1/2 cup freshly squeezed lime juice, and 1/2 cup olive oil. Use the zested orange to squeeze for the juice so nothing goes to waste.
Tip: Use the same orange you zested for the juice—less waste and maximum flavor.
Stir in 1/4 cup lightly packed chopped cilantro, then gently spoon the mojo over the roast to coat it. The cilantro adds fresh green color and a hint of herbaceous brightness.
Slow Cooking Instructions
Cook the pork on low for 8–10 hours or on high for 5–6 hours, checking occasionally because slow cooker temperatures can vary. The citrus-forward aroma will fill your kitchen with a lively, sweeter scent than a typical slow-roast—don’t be surprised; the flavor is excellent.
When the pork is very tender, carefully transfer it to a foil-lined baking sheet with the foil edges turned up. Spoon some of the mojo juices over the roast, reserving the remainder, and place the roast under the broiler until the edges and top are browned and slightly crispy.
Remove the roast from the oven and let it rest briefly, then use two forks to shred the pork. Toss the shredded meat with the remaining mojo sauce so every bite is juicy and flavorful.
Serving Suggestions
This mojo shredded pork is versatile: pile it into Cuban-style sandwiches, serve it over Spanish rice, or create a pork bowl topped with cheese, avocado slices, and a dollop of sour cream. It’s also excellent in warm tortillas with your favorite toppings.
For a quick side, use a boxed Spanish rice mix or make homemade Spanish rice to serve alongside. Either way, the mojo pork pairs beautifully with rice and simple sides for a complete meal.
This slow-cooked Cuban pork is tender, juicy, and packed with bright, exotic flavors that shake up the typical weeknight routine. It’s a great recipe for feeding a crowd or making leftovers for another meal.
Other Favorite Slow Cooker Recipes
- Slow Cooker Layered Chicken Enchilada Casserole
- Slow Cooker Cafe Rio Chicken
- Slow Cooker Hot Open-Faced Beef Sandwiches
- Slow Cooker Chicken Teriyaki and Rice
- Slow Cooker Perfect Pot Roast and Vegetables
- Easy Slow Cooker Beef Burgundy
- Slow Cooker BBQ Ribs
Stay tuned for part two: the Cuban mojo pork sandwich recipe. One roast makes multiple meals, and your family will enjoy both the pork bowls and sandwiches.
Thanks for reading, and happy cooking!
Printable Recipe Card
Slow Cooker Cuban Pork
Ingredients
- 1 bone-in or boneless, pork shoulder roast (about 4 pounds)
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- Zest of 1 orange
- Zest of 1 lime
- 3/4 cup orange juice freshly squeezed
- 1/2 cup lime juice freshly squeezed
- 1/2 cup olive oil
- 8 cloves garlic chopped finely
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1/4 cup chopped cilantro lightly packed
Instructions
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1. Place the pork roast in the slow cooker.
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2. Add the remaining ingredients and stir to combine, or pour everything into the cooker and lightly mix so the roast is coated.
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3. Cook on high for 5–6 hours or on low for 8–10 hours. Slow cooker temperatures vary, so check for tenderness.
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4. When the pork is very tender, carefully transfer it to a foil-lined baking sheet with the foil edges turned up.
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5. Spoon some mojo over the roast and broil until the edges and top are browned and slightly crispy.
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6. Let the roast rest for about 10 minutes, then shred with two forks.
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7. Spoon remaining juices from the slow cooker over the shredded pork before serving.
Nutrition