Slow Cooker Mojo Pork recipe

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Ingredients

1 (4 pound) pork butt roast
1 ½ teaspoons salt
1 teaspoon ground black pepper
¾ cup freshly squeezed orange juice
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
¼ cup chopped cilantro
6 cloves garlic, pressed
2 oranges, zested
1 lime, zested
2 bay leaves
2 teaspoons dried oregano
1 teaspoon ground cumin

Nutrition Info

313.6 calories
carbohydrate: 3 g
cholesterol: 64.9 mg
fat: 27.1 g
fiber: 0.3 g
protein: 14.9 g
saturatedFat: 8 g
servingSize: -
sodium: 1535.9 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Score fat side of the pork in a crosshatch pattern, cutting about 1/8 inch deep. Season with salt and pepper. Set aside.

  2. Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, bay leaves, oregano, and cumin in a large resealable bag. Add pork butt and marinate in the refrigerator for at least 6 hours. Flip the bag over occasionally and rub over roast to evenly distribute marinade.

  3. Place roast and marinade in the slow cooker. Cook on Low until meat is fork-tender, 7 to 8 hours.

  4. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  5. Transfer pork into a roasting pan, fat-side up. Broil until lightly browned and the skin has crisped, 4 to 5 minutes.

Recipe Yield

16 servings

Recipe Note

A Cuban-style pork roast marinated and cooked low and slow. Normally bitter oranges are used but they can be hard to find. To make it easy I subbed limes and oranges, using both the juices and the zest. Serve with black beans and white rice for a complete meal. Plan ahead because this roast is marinated from 6 hours to overnight.

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