Step By Step Instructions:
Slow Cooked Mojo Cuban Style Pork Shoulder
→Skip instructions, I’m a pro!
CUBANS!
My entire reasoning behind this recipe was so I could have a real Cuban sandwich the following day. A Cuban sandwich is only as good as the pork that it’s served with. No good pork, no good Cuban sandwich. I love the smell of pork. I love even more, putting this recipe in the crockpot then leaving the house for a while. That feeling you get when you pull up to your house and know exactly how it’s going to smell when you walk into the door, is priceless. At least to a proper foodie it is 🙂
This beautiful Mojo Pork recipe, I hope, is going to be a go-to for you and your family from now on! It’s simple, straight to the point, requires a few easy ingredients, and is packed with citrus and smoky flavors. Enjoy! And make sure to share those recipe posts! #ColdBeerAndMeatSweats
Prepping the Marinade:
1. In the base of your crock pot is where the magic is going to happen. You can use a plastic bag or a bowl if you wish, but it’s so much easier to marinate the pork in your crockpot, put it in the fridge for an hour (or over night), then pop that bad boy in the base, plug it in, and go!
2. Gather all your ingredients; chop the garlic and onion, juice the oranges, and limes, measure the oil and spices, and tear off the leaves from the fresh oregano.
3. For the limes and oranges; I used a small handheld juicer, a bowl, and a small strainer. This helps to prevent it from being too pulpy.
4. In the bottom of the crockpot add the evoo, lime and orange juices, then add in the cumin, black pepper, and salt, and whisk.
Marinating the Pork:
5. Place the 5 lbs of Boneless Pre-Seasoned Pork Shoulder into the crockpot and coat all sides with the citrus mixture. For this step, if you have a small spoon use it to coat the tops of the pork with spoonfuls of marinade. Use grilling tongs to flip the meat on all sides in the marinade.
6. Top the marinade with the minced garlic, diced onions, and fresh oregano leaves, cover with the lid and place in your fridge for an hour minimum, but up to one day.
7. During this time is when I prepped the plantains, black beans, and rice! (If you’re making the whole meal, it’s perfect to have all of this prep work out of the way.)
8. Remove the crockpot from the fridge and place into the base. Plug in, put on high, add a dash of Liquid Smoke to the pot, and let cook for a minimum of 5 hours. Never serve if under 145 degrees F. (Temp the meat a couple hours into cooking so you know where it’s at.)
- (The National Pork Board recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145° F.)
9. If you want to make plantains: I bought two, sliced them into rounds, and fried them in sunflower oil. Remove them, carefully from the hot oil, with tongs or a slotted spoon to a paper towel lined plate, then sprinkle with sugar, and drizzle with a desired amount of honey! THESE ARE AMAZING!!!!!!
10. After a few hours, optional, sprinkle a few more dashes of Liquid Smoke into the crockpot, and spoon some of the mixture over the pork again. (You could also use Smoked Paprika if you don’t have Liquid Smoke!)
11. I cooked 1 cup of white rice with 2 cups of water. Bring water and rice to a boil, reduce heat, cover, and cook for about 20 minutes. Remove lid, fluff with a fork, and once soft and sticky, remove from heat!
12.Using two forks, pull some of the pork apart, and use the spoon again to cover in juices from the crockpot.
13. For the black beans, I cooked them in a pot over medium with some Hoisin sauce, and Soy sauce. Very simple, and very delicious!
14. On a dinner plate serve the rice, black beans, plantains, and top off with some big beautiful chunks of Mojo Pork, and enjoy! Optional to rip up some fresh mint and oregano and sprinkle on top!
I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this delicious Slow Cooked Mojo Cuban Style Pork Shoulder 🙂
Don’t need step by step instructions?
Here is what you do:
INGREDIENTS:
Slow Cooked Mojo Cuban Style Pork Shoulder :
- 5 Lbs. Boneless Pork Shoulder (Pre-Seasoned)
- 1 T Cumin
- 1 T Sea Salt
- 1 T Fresh Ground Pepper
- 2 T Fresh Oregano
- 1/3 Cup Juiced, Limes
- 1/2 Cup, Fresh Squeezed Juice Orange
- 8 Garlic Cloves, Peeled, Smashed, Minced
- 2 T EVOO
- 1 Small Yellow Onion, Diced
- Liquid Smoke, Optional
DIRECTIONS:
1. In the base of your crock pot is where the magic is going to happen. You can use a plastic bag or a bowl if you wish, but it’s so much easier to marinate the pork in your crockpot, put it in the fridge for an hour (or over night), then pop that bad boy in the base, plug it in, and go!
2. Gather all your ingredients; chop the garlic and onion, juice the oranges, and limes, measure the oil and spices, and tear off the leaves from the fresh oregano.
3. For the limes and oranges; I used a small handheld juicer, a bowl, and a small strainer. This helps to prevent it from being too pulpy.
4. In the bottom of the crockpot add the evoo, lime and orange juices, then add in the cumin, black pepper, and salt, and whisk.
5. Place the 5 lbs of Boneless Pre-Seasoned Pork Shoulder into the crockpot and coat all sides with the citrus mixture. For this step, if you have a small spoon use it to coat the tops of the pork with spoonfuls of marinade. Use grilling tongs to flip the meat on all sides in the marinade.
6. Top the marinade with the minced garlic, diced onions, and fresh oregano leaves, cover with the lid and place in your fridge for an hour minimum, but up to one day.
7. During this time is when I prepped the plantains, black beans, and rice! (If you’re making the whole meal, it’s perfect to have all of this prep work out of the way.)
8. Remove the crockpot from the fridge and place into the base. Plug in, put on high, add a dash of Liquid Smoke to the pot, and let cook for a minimum of 5 hours. Never serve if under 145 degrees F. (Temp the meat a couple hours into cooking so you know where it’s at.)
- (The National Pork Board recommends cooking chops, roasts, loins, and tenderloin to an internal temperature of 145° F.)
9. If you want to make plantains: I bought two, sliced them into rounds, and fried them in sunflower oil. Remove them, carefully from the hot oil, with tongs or a slotted spoon to a paper towel lined plate, then sprinkle with sugar, and drizzle with a desired amount of honey! THESE ARE AMAZING!!!!!!
10. After a few hours, optional, sprinkle a few more dashes of Liquid Smoke into the crockpot, and spoon some of the mixture over the pork again. (You could also use Smoked Paprika if you don’t have Liquid Smoke!)
11. I cooked 1 cup of white rice with 2 cups of water. Bring water and rice to a boil, reduce heat, cover, and cook for about 20 minutes. Remove lid, fluff with a fork, and once soft and sticky, remove from heat!
12.Using two forks, pull some of the pork apart, and use the spoon again to cover in juices from the crockpot.
13. For the black beans, I cooked them in a pot over medium with some Hoisin sauce, and Soy sauce. Very simple, and very delicious!
Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this incredible, super easy, Slow Cooked Mojo Cuban Style Pork Shoulder 🙂
