Slow Cooker Cuban Mojo Pork – The Schmidty Wife: Slow Cooker Cuban Mojo Pork Recipe

My Friend Maria’s Porch

I first had mojo pork on my friend Maria’s porch. The sun was warm. Her family was loud and laughing. One bite and I was in love. The pork was so juicy. It had a bright, tangy flavor. I asked for her secret right then.

She smiled and said, “Citrus and time, Anna.” That’s it. This recipe reminds me of that day. It brings people together. That matters more than perfect cooking. Do you have a food that reminds you of a friend?

Why We Cut the Pork

You might want to just plop the whole roast in. Don’t! Cutting it into four pieces is key. This lets that amazing sauce reach every single bit. More flavor in every shred.

It also helps it cook evenly. No dry spots. Just tender, perfect pork all the way through. This little step makes a big difference. It shows care. Good cooking is often about small, thoughtful acts.

The Magic in the Sauce

Juice your orange and limes fresh. Please, trust me on this. The bottled stuff just isn’t the same. That fresh juice is alive. It soaks right into the meat.

Mix it with the garlic and spices. Doesn’t that smell amazing? It’s like sunshine in a bowl. *Fun fact: The word “mojo” comes from a Spanish word for sauce. It means magic, too. And it really is!

The Slow Cooker’s Job

Now, let your slow cooker do the work. Put the pork and sauce in. Put the lid on. Walk away for 6 to 8 hours. Your house will start to smell wonderful. That’s the hard part—waiting!

I still laugh at that. I peek under the lid at least twice. The pork is done when it falls apart with a fork. It’s that simple. What’s your favorite “set it and forget it” meal?

A Crispy Finish

You can eat it right from the pot. It will be delicious. But for something special, try the broiler step. It takes ten extra minutes. Shred the pork on a pan. Drizzle a little sauce over it.

The broiler gives it crispy, browned edges. It adds a whole new texture. I love that mix of tender and crispy. It makes a Tuesday feel like a party. Will you try the crispy finish, or keep it simple this time?

Ingredients:

Ingredient	Amount	Notes
pork butt, boneless	4 pound
fresh orange juice	1/3 cup	1 large orange
fresh lime juice	1/3 cup	2-3 limes
kosher salt	2 teaspoons
cumin	2 teaspoons
oregano	2 teaspoons
garlic, minced	4 cloves

My Slow Cooker Mojo Pork, Just Like Abuela’s

Hello, my dear! Come sit. Let’s talk about my favorite pork recipe. It reminds me of my friend Maria’s kitchen. The smell of citrus and garlic would fill her whole house. It was pure happiness. Today, we’ll make it the easy way, in a slow cooker. You just let it bubble away all day. Doesn’t that sound wonderful?

You’ll need a nice pork butt, about four pounds. The magic is in the “mojo” sauce. That’s just a fun word for a tangy marinade. We use fresh orange and lime juice. I still laugh at that time I used bottled juice. It just wasn’t the same! Fresh is always best, sweetie. Now, let’s get our hands busy.

Step 1: First, take your pork butt. Pat it dry with a paper towel. Then, cut it into four big chunks. This helps all the flavor get inside. Just pop the pieces into your slow cooker. My old crockpot has seen so many meals. I think it’s smiling already.

Step 2: Now, let’s make the mojo. Juice your orange and limes into a bowl. Add the salt, cumin, oregano, and your minced garlic. Give it a good stir with a fork. Doesn’t that smell amazing? It’s so bright and zesty. (A hard-learned tip: roll your citrus on the counter first. You’ll get so much more juice!)

Step 3: Pour that beautiful sauce right over the pork. Make sure every piece gets a little love. Put the lid on tight. Cook it on low for 6 to 8 hours. You’ll know it’s done when it shreds easily with a fork. The waiting is the hardest part, isn’t it?

Step 4: Here’s a secret for extra yum. Shred the pork on a baking sheet. Drizzle a bit of the pot juices on top. Broil it for five minutes until the edges get crispy. It adds a wonderful little crunch. Do you like your pork soft or with a crispy bit? Share below!

Cook Time: 6–8 hours
Total Time: 6 hours 15 minutes
Yield: 16 servings
Category: Dinner, Slow Cooker

Let’s Shake Things Up!

This recipe is like a good friend. It’s happy to change its outfit for you. Feel like playing? Here are three fun twists we could try together. They make me smile just thinking about them.

The Tropical Twist: Add a big spoonful of chopped pineapple to the mojo sauce. It gets so sweet and tangy.

The Spicy Fiesta: Chop up a jalapeño or two. Mix it right in with the garlic. It will give you a nice little kick!

The Cozy Herb Swap: Use fresh cilantro instead of oregano. It makes the whole dish taste fresh and green.

Which one would you try first? Comment below! I’d probably go for the pineapple. It reminds me of summer.

Serving It With Style

Now, what to eat with our glorious pork? The possibilities make my heart sing. You can keep it simple or make a whole feast. It’s up to you and your hungry crowd.

For dinner, I love it over white rice with black beans. Warm corn tortillas on the side are perfect for little tacos. Or pile it on a roll for a messy, delicious sandwich. A squeeze of extra lime on top is a must for me. It just wakes everything up!

For drinks, a cold glass of ginger ale with lime is so refreshing. For the grown-ups, a light, crisp beer pairs beautifully. Which would you choose tonight? I’ll be having the ginger ale, myself.

Keeping Your Mojo Pork Tasty for Later

Let’s talk about saving some for tomorrow. This pork keeps beautifully. Store it in the fridge for up to four days. Just use a tight-lidded container.

For the freezer, let the pork cool first. I pack it in smaller portions. This way, I only thaw what I need. It stays good for three months.

Reheating is simple. Warm it in a pan with a splash of water. The steam brings back the moisture. You can also use the microwave.

I once froze a big batch for my grandson’s visit. He was so happy to have a ready-made feast. Batch cooking saves busy days. It turns a good meal into a gift for your future self. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Pork Problems

Sometimes our cooking needs a little help. Here are easy fixes. First, if the pork seems dry, do not worry. It likely just needs more sauce.

Just spoon some of the juices from the pot over it. This adds flavor and moisture back. Getting the flavor right matters. It makes your food sing.

Second, the meat might not shred easily. This means it needs more time. Let it cook another thirty minutes. Good things take time.

I remember when I rushed a roast. Patience gives you tender, perfect meat. Third, if your sauce tastes too sharp, add a pinch of sugar. Balance is key in cooking. Which of these problems have you run into before?

Your Mojo Pork Questions, Answered

Q: Is this recipe gluten-free?
A: Yes, all the ingredients are naturally gluten-free. Always check your spice labels to be sure.

Q: Can I make it ahead?
A: Absolutely. It tastes even better the next day. The flavors get to know each other.

Q: What if I don’t have fresh juice?
A: Bottled juice works in a pinch. But fresh gives the best, brightest flavor. Fun fact: limes were once used on ships to prevent scurvy!

Q: Can I double the recipe?
A: You can, if your slow cooker is big enough. Keep the cooking time the same.

Q: Is the broiling step needed?
A: No, but it adds a tasty crispy texture. It is a wonderful extra step. Which tip will you try first?

Sharing the Table With You

I hope you love this recipe as much as I do. It fills the kitchen with the best smells. Cooking is about sharing stories and food.

I would love to see your creation. Show me your finished Mojo Pork plate. Let’s connect over our love of simple, good food. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Anna Whitmore.