Slow Cooker Cuban Pork

Cuban pork on white rice with black beans in a white bowl next to cilantro and limes.

5 from 5 votes

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.

Prep Time20

Cook Time6

Total Time6 20

Course: Main Course

Cuisine: Cuban

Servings:

Calories: 371kcal

Author: Valerie Brunmeier

Ingredients

4.5 to 5 pound boneless pork shoulder (Boston butt roast) trimmed of as much fat as possible

For the Mojo Sauce

2 tablespoons extra virgin olive oil divided
15 to 20 sprigs cilantro thick stems removed (just snap them off around the middle)
1 tablespoon minced garlic
½ or 1 whole jalapeño pepper seeded and chopped into big pieces
1 tablespoon cumin
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ cup low-sodium chicken broth
⅓ cup fresh orange juice from 2 large oranges
¼ cup fresh lime juice from 2 limes

Optional for Serving

1 recipe Easy Cuban Black Beans
1½ cups long grain white rice prepared with broth in place of water
3 cups low-sodium chicken or vegetable broth
cilantro leaves and lime wedges

Instructions

If the pork roast is tied with a string, remove it. Cut the roast into 3 or 4 chunks and trim as much fat as possible around each chunk (you won’t get it all, just trim the obvious fat around edges) and place them into a 6-quart slow cooker.
Place all of the ingredients for the mojo sauce In a food processor or blender and process until smooth. Pour the mojo sauce over the chunks of pork in the slow cooker.
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.
Towards the end of the cooking time, preheat the oven to BROIL with a rack set in the center position.
Transfer the chunks of pork to a large rimmed baking sheet and lightly shred them with two forks (leave slightly chunky). 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 and BROIL 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.
Serve the pork with Easy Cuban Black Beans and cooked white rice garnished with cilantro leaves and lime wedges, if desired.

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