SLOW COOKER CUBAN MOJO PORK

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Slow Cooker Cuban Mojo Pork made with citrus, garlic, oregano and cumin takes almost no prep time and makes a fantastic, flavorful meal your family will love any night of the week!

Moderate Cooker Cuban Mojo Pork is a contort on the ordinary pulled pork the vast majority love making in their lethargic cookers. One of our #1 approaches to cook pulled pork is to placed it in the lethargic cooker dry with only Hawaiian ocean salt and a touch of Worcestershire sauce for 24 hours on low to make the most delicate Hawaiian Luau Pulled Pork ever.

This Slow Cooker Cuban Mojo Pork is a particularly tasty dish that we normally wind up making it in huge amounts (fun truth I have 4 lethargic cookers… that’s right, completely serious) and utilizing the extras for EVERYTHING. We eat it with sandwiches, make it into tacos, shred it into quesadillas, top it over fried eggs and even add it to soups in the colder time of year.

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Being a sluggish cooker feast here and there you’ll need to simply make this dinner short-term or during food planning times and save it for some other time. Here it is fit to be frozen for some other time. Reveal to me you wouldn’t be glad to open up your cooler and see this hanging tight for you for supper.

Yield: 8
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Course: Main
Cuisine: Cuban

Ingredients

  • 2 tablespoons canola oil
  • 2 teaspoons Kosher salt
  • 1/4 teaspoon black pepper
  • 4 pound pork shoulder
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 2 teaspoons cumin
  • 2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 4 cloves garlic , minced
  • 2 leaves bay
  • 1 tablespoon cornstarch (optional)
  • 1 tablespoon water (optional)

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. In a large pot add the canola oil on medium high heat.
  2. Season the pork with the kosher salt and black pepper and brown the pork on all sides.
  3. To the slow cooker add the orange juice, lime juice, cumin, oregano, red pepper flakes, garlic and bay leaves and mix it together.
  4. Add the pork to the slow cooker and roll it in the mixture until it is coated well.
  5. Cook on low for 8 hours or on high for 6
  6. When the pork is done you can serve as is with the juice on top.
  7. If you want a thicker sauce, 30 minutes before it is done skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water to the slow cooker and cook on high for 30 minutes.
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