Slow Cooker Cuban Pork features tender, flavorful pork shoulder cooked in a zesty citrus and garlic mojo sauce. This easy Cuban pork recipe combines orange juice, lime juice, cilantro, and spices for a juicy, aromatic main dish. Perfect for family dinners or meal prep, it pairs well with Cuban black beans, white rice, and fresh lime wedges. Simple to prepare in a slow cooker, it delivers authentic Cuban flavors with minimal effort.

Ingredients

Pork:

4.5–5 pound boneless pork shoulder (Boston butt roast), trimmed of excess fat

Mojo Sauce:

2 tablespoons extra virgin olive oil, divided
15–20 sprigs cilantro, thick stems removed
1 tablespoon minced garlic
½–1 jalapeño pepper, seeded and chopped into large pieces
1 tablespoon cumin
1 tablespoon dried oregano
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ cup low-sodium chicken broth
⅓ cup fresh orange juice (from 2 large oranges)
¼ cup fresh lime juice (from 2 limes)

Optional for Serving:

Easy Cuban Black Beans
1½ cups long-grain white rice, cooked in broth instead of water
3 cups low-sodium chicken or vegetable broth
Fresh cilantro leaves and lime wedges

Instructions

If the pork roast is tied with string, remove it. Cut the roast into 3–4 chunks and trim any visible fat. Place the pork chunks in a 6-quart slow cooker.
In a food processor or blender, combine all ingredients for the mojo sauce and blend until smooth. Pour the sauce over the pork chunks in the slow cooker.
Cover and cook on LOW for 6–8 hours or HIGH for 4–6 hours, until the pork is tender and easily shredded with a fork.
Preheat the oven to BROIL and place a rack in the center position. Transfer the pork chunks to a large rimmed baking sheet and lightly shred with two forks, leaving some pieces chunky. Discard any large fat deposits.
Spoon some of the cooking liquid over the shredded pork to moisten, then broil for 2–3 minutes until the edges are browned and crispy. Add more liquid if the pork seems dry.
Serve the pork with Cuban Black Beans and white rice, garnished with cilantro leaves and lime wedges.

Why You’ll Love This Recipe

Slow Cooker Cuban Pork is tender, flavorful, and packed with bright citrus and aromatic spices. The mojo sauce infuses every bite with a perfect balance of garlic, cilantro, and tangy citrus, while broiling at the end adds a deliciously crispy finish. It’s an effortless way to bring authentic Cuban flavors to your table.

Tips

Trim visible fat to reduce greasiness, but keep some for extra flavor.
Blend the mojo sauce until completely smooth for even flavor distribution.
Cooking low and slow ensures the pork stays juicy and tender.
Broil only briefly to crisp the edges without drying the meat.

Variations and Substitutions

Use boneless pork butt or shoulder roast; avoid lean cuts to keep meat tender.
Add extra garlic or a small pinch of smoked paprika for additional depth.
Substitute lime juice with lemon juice if needed.
Serve with brown rice or quinoa for a healthier option.

FAQs

Can I cook this pork without a slow cooker?
Yes, it can be braised in a Dutch oven in the oven at 300°F (150°C) for 3–4 hours until tender.

Can I make the mojo sauce ahead of time?
Absolutely. Prepare it a day in advance and store in the fridge until ready to cook.

How do I store leftovers?
Place shredded pork in an airtight container and refrigerate for up to 4 days, or freeze for up to 3 months.

Serving

Serve with Cuban Black Beans and rice for a traditional Cuban meal. Garnish with fresh cilantro leaves and lime wedges for added brightness.

Suggestions

Use leftover pork in tacos, sandwiches, or burrito bowls.
Pair with fried plantains for a classic Cuban touch.
Add a side of roasted vegetables for a complete weeknight dinner.