Slow Cooker Cuban Pork

Pork shoulder roast cooks low and slow in a garlicky, citrusy mojo sauce to create this tender Slow Cooker Cuban Pork. This mostly hands off recipe makes it easy to create this flavorful shredded pork.

For an easy Cuban-style meal you can make any night of the week, serve it over rice with Easy Cuban Black Beans.

If you’ve not had the pleasure of eating Cuban food, this easy Cuban pork recipe is a fabulous introduction. It’s tender, savory, and includes an aromatic blend of dried spices combined with citrus juice. If you’re not a fan of spicy food, you’re in luck. Cuban pork is typically quite mild but loaded with great flavor.

Authentic Cuban pork is typically marinated and roasted in the oven, but with my kitchen under construction, that’s not happening. If you can’t, or don’t want to, turn on the oven, your trusty slow cooker makes easy work of rendering a pork roast fall apart tender and it will require just a brief bout under the broiler at the end to add some roasted goodness. I use this same method for my Carnitas and it works like a charm.

There’s no need to marinate the pork in advance. As it slow cooks for 6 to 8 hours immersed in the herby, citrus-based mojo sauce, it will naturally soak up plenty of flavor.

Ingredient Notes

• Pork roast: You’ll need a 4 1/2 to 5 pound boneless pork shoulder. You may also find this cut sold as a pork butt roast.
• Cilantro: Adds herbilous goodness to the mojo sauce. I like to remove the thicker end of the stems by just snapping them off around the middle of the stalks.
• Garlic: A good amount of minced garlic is a necessity for a good mojo sauce.
• Jalapeño: Seeded and chopped into big pieces. Cuban food is not very spicy – a seeded jalapeño will add flavor and very little heat.
• Seasoning: Ground cumin, dried oregano, kosher salt, and freshly ground black pepper.
• Citrus: Fresh juice from oranges and limes.
• Oil: Extra virgin olive oil.

Prep the Pork Roast

1. Cut the pork roast down into large chunks to help it cook more quickly and evenly.
2. Trim the excess fat from around the edges of each piece the best you can. This cut is very well marbled will typically have a pretty nice layer of fat on one side that should be easy to trim with a sharp knife. You won’t get it all and that’s okay!

Make the Mojo Sauce

1. Place the cilantro, garlic, jalapeño, seasoning, oil and citrus juices in a food processor or blender.
2. Process until smooth to create your mojo sauce.

Slow Cook the Cuban Pork in Mojo Sauce

1. Place the chunks of pork in the slow cooker and pour the mojo sauce over the top.
2. Cover and cook on Low for 6 to 8 hours or on High for 4 to 6 hours, until the meat is tender enough to shred with a fork.

Shred and Brown the Pork

1. Transfer the chunks of pork to a large rimmed baking sheet and lightly shred them with two forks. Remove and discard any large fat deposits that should easily separate from the meat. Use a spoon to drizzle some of the liquid from the slow cooker over the pork to moisten it.
2. Place the baking sheet under the broiler for 2 to 3 minutes, or until browned and crisped to your liking. Remove from the oven. If the pork seems dry at all, drizzle with more of the liquid.

Serving Suggestions

Cuban Pork Bowls: Serve the shredded pork over a bed of Cilantro Lime Rice or simply cooked white rice. Top with Easy Cuban Black Beans and a drizzle of extra mojo sauce. You can add any additional toppings to your bowls that you love – avocado slices, pickled red onions, a dollop of sour cream – it’s all good!

Cuban Sandwiches: Use this shredded Cuban Pork along with deli ham, pickles, Swiss cheese and mayo-mustard spread to make my version of a Cubano. I like to use my panini press for a crispy, melty finish.

Tacos: Use soft corn tortillas and fill them with the pork, topped with fresh pico de gallo, crumbled queso fresco or cotija cheese, and a squeeze of lime.

Cuban Pork Nachos: Layer crispy tortilla chips with melted cheese, shredded Cuban pork, Easy Cuban Black Beans, and jalapeños. Drizzle with sour cream and guacamole for an easy dinner or irresistible game day snack.

Storage Tips

Refrigerate: Transfer the shredded Cuban pork and enough mojo sauce to keep it moist to an airtight container and refrigerate it for up to 3 to 4 days.

Freeze: Portion the Cuban pork and mojo sauce between freezer-safe containers or plastic food storage bags and freeze for up to 2 to 3 months. Thaw the frozen pork safely in the refrigerator overnight before reheating.

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Inspired by Serious Eats

This post was originally published on October 22, 2016. It has been updated with new text and images.