It’s week five in quarantine here in Chicago. We miss a lot of things about our normal routine… restaurants, going into our offices, friends and family – the list goes on. We’re trying to stay as positive as we can about the current situation. The one thing that we’ve been grateful for is having the extra time in the kitchen.
Since we’ve been working from home, we’ve gotten a lot of use out of our slow cooker. Usually, we’re too rushed in the morning to start dinner before heading into the office.
One of our favorite proteins in the slow cooker has been pork roasts. They’re so tender and delicious after cooking all day. This Cuban Mojo Pork Roast is packed with flavor and so easy.
We like to serve this dish with a side of white rice and beans. So delicious!
If you like the flavors in this dish, feel free to check out our Cuban Citrus Marinated Steaks!
Let’s get started.
Cuban Mojo Pork Roast
For this flavorful recipe, you'll slow cook the roast in the slow cooker, then finish it off in the oven for that extra crisp!
- 1 pork shoulder 3-4 pounds
For The Mojo Sauce
- 3 tbsp minced garlic
- 1/2 cup fresh orange juice
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 cup cilantro leaves
- 1/4 cup mint
- 1 tbsp oregano
- 1 tsp salt
Combine all of the ingredients for the mojo sauce in a food processor or blender.
Once all of the ingredients are finely chopped, split the mojo sauce into two parts.
Place the pork shoulder into the crock pot, and pour half of the mojo sauce over the top.
Cook on low for 8 hours. If you're short on time, 6 hours usually yield tender pork as well.
Once done, place pork shoulder onto baking dish. I like to use one that has a wire rack to let the fat drip.
Preheat the oven to 425 F.
Bake for 10-15 minutes, or until the top is crispy.
Let rest for 15-20 minutes.
Shred and use the rest of the mojo sauce to top. We like to top it with a little bit of the drippings from the crock pot as well.