Mojo Pork a.k.a. Cuban Roast Pork
Of all the recipes published here on Foodie With Family over the years, this remains one of the best loved and for good reason. Fragrant, garlicky, crispy-edged yet succulent, this mouth-watering pork is as easy to make as it is wonderful and habit forming. The recipe yields a large amount making it perfect to feed a crowd or freeze for quick meals in the future.
Nutrition Facts
Ingredients
Instructions
Place untrimmed pork, fat side up in the slow-cooker.
Toss garlic cloves around the roast and scatter the salt, pepper, oregano, cumin, and crushed red pepper flakes or fresh jalapeño around the pork shoulder.
Dollop the frozen orange juice concentrate over the roast. Pour the 1/3 cup of lime juice around the edges and toss in the cilantro stems. Cover and turn the slow cooker to "HIGH".
Allow to cook for 1 hour, turn the heat to ’LOW’ and continue cooking for another 7 hours or until meat falls apart when prodded with a fork. When the meat is tender, turn off slow cooker and place the slow cooker bowl in the fridge until it is cool enough to handle comfortably.
(If your slow-cooker doesn’t have a removable insert, transfer the contents to a large container with a tight-fitting lid and pop that into the fridge.
Use a spoon to remove the congealed fat from around the pork shoulder. Discard the fat.
Transfer pork shoulder to a large cutting board, preferably one with a groove to catch juices. Otherwise, keep the paper towels handy! Let sit while attending to the pan juices.
Pour the cooking juices that surrounded the pork through a fine mesh strainer positioned over a saucepan. Remove and discard any solids left in the strainer. Add the remaining lime juice to the cooking juices.
Whisk until evenly combined and bring to a boil over medium high heat. Allow to boil (while working on shredding the pork) until reduced to about 1/4 of the starting volume. Set aside until pork is fully shredded.
Pull the bone out of the pork and discard. Scrape as much fat as you can from the outside of the pork shoulder. Discard the fat.
Pull large chunks of the shoulder apart. It should naturally come apart at places where there is additional fat you can remove. Take as much of the fat out as you can without wasting meat.
Using your hands -or two forks- shred the meat into small pieces. When you’ve shredded all the meat, you can leave it as is or chop through it quickly with a knife to ensure that you have small bite-sized pieces.
When pork is fully shredded (and chopped, if desired) transfer to a 9? x 13? baking dish with sides. Pour the reduced pan juices over the pork and toss. Tightly cover the pan with foil.
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Reviews from the Original Source
This pork was probably the best I've made ever. And I've made my share of mojo porks. Used Goya brand sour orange rather than lime and frozen orange concentrate bc that's what I had on hand already. Slow cooked for 10 hours. Removed the meat and put into a pan straight into fridge. Strained out the juice from the crockpot and placed that in the fridge. Next day, removed the fat layer and followed directions to reduce the liquid (adding in more sour orange). Shredded the meat and drizzled the sauce over it. Covered and baked. The broiled for a few minutes to get the crispy edges. Perfection!
What is the recipe for the tacos with mango salsa in the photos? I made it yesterday and it was delicious. Now I want to try tacos with leftovers
Absolutely delicious! I serve with a mango salsa. So good!
OMG! This was amazing! I served it with mango salsa. Our taste buds are still dancing!
Did you make this recipe?
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