SLOW COOKER CUBAN MOJO PORK — Slow cooked, shredded pork roast with traditional Cuban herbs and spices. Delicious served over rice, or in Cuban sandwiches.
I realized recently how much slow cooked, shredded meat we eat around here. It’s just so easy to make, and my family loves it.
Whether it’s chicken, beef, or pork, I know I can slow cook it and shred it and however I serve it, no one will complain about dinner. This Slow Cooker Cuban Mojo Pork was no exception.
In fact, I think it’s the most flavorful slow cooked pork we’ve tried in quite awhile. And it’s so easy too. You literally just put everything in the slow cooker and walk away.
We often have shredded pork in tacos and burritos, but I served this Cuban-style pork with rice and a side of black beans, and it was so good!
I think serving it with rice really allowed all the fabulous flavors of the pork to shine through. We’ll definitely be having it in tacos or burritos soon though, since it’s destined to become a family favorite.
This pork would also be a great base for Cuban sandwiches! However you serve up this slow cooked pork, it’s sure to be hit!
Be sure to save this Slow Cooker Cuban Mojo Pork recipe to your favorite Pinterest board for later.
Slow Cooker Cuban Mojo Pork
Slow cooked, shredded pork roast with traditional Cuban herbs and spices. Delicious served over rice, or in Cuban sandwiches.
- Prep Time: 10 min
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Cuban
- 2-3 lb. boneless pork shoulder, cut into 2-3 large pieces
- 3/4 cup chicken broth
- 1/4 cup white vinegar
- 1/2 cup orange juice
- 1/4 cup lime juice
- Zest of one lime
- 1 medium onion, chopped
- 1 jalapeno, halved
- 3-4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 2-3 bay leaves
- Add the pork roast and remaining ingredients to a slow lightly greased slow cooker. Cover and cook on low for 8-10 hours.
- Shred for with two forks and serve in tortillas or over rice.
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Who Dished It Up First: Adapted from Iowa Girl Eats.